Enjoy a creamy Mango Lassi - a perfect blend of ripe mangoes, tangy yogurt, milk, sugar, and a touch of cardamom. A refreshing treat for hot summer days!
Begin by gathering roughly chopped ripe mangoes, or you can use store-bought mango pulp. Make sure the mangoes are well-ripened for optimal flavor.
Add yogurt and milk to your blender. The yogurt acts as the creamy base for your lassi, while the milk helps achieve the right consistency.
Incorporate sugar, adjusting the amount to your taste preferences.
For enhanced flavor, consider adding a hint of cardamom seeds (or powder) and a few strands of saffron, though these are optional.
If you prefer your drink chilled, add ice cubes.
Secure the lid on your blender and blend until the mixture is smooth and well combined.
Serve the mango lassi immediately for best results.
Notes
Mango choice: Always opt for ripe, sweet mangoes to minimize the need for added sugar and for the best taste. Alphonso mangoes are ideal for their rich flavor, but Ataulfo, Kent, or Keitt are also great choices.
Straining homemade puree: If your mango puree is fibrous, strain it to ensure a smooth texture in your lassi.
Adjusting homemade pulp: Homemade mango pulp is usually thicker than store-bought versions. Dilute it with water or milk to get the right consistency. Milk is preferred as it balances the yogurt's tartness.
Using Greek yogurt: Greek yogurt can be used for a creamier texture. Just remember to dilute it with water or milk to adjust the consistency.
Storebought mango pulp: If you prefer buying mango pulp, try sourcing it from local Indian grocery stores for authenticity. Online options like sweetened Swad Kesar mango pulp or organic unsweetened mango pulp are also available on Amazon.
Sugar adjustment: Store-bought mango pulp may contain added sugar. Adjust the amount of sugar in your recipe accordingly.
Flavor enhancers: Although optional, adding cardamom seeds and saffron strands is highly recommended. They impart an aromatic essence and elevate the lassi's flavor profile.