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Hi Bold Bakers!
No visit to an Indian restaurant is complete without an ice-cold mango lassi — nothing tastes better with spicy food. It’s so sweet and refreshing. I daydream about it a lot during the hottest days in LA.
This homemade mango lassi is out of this world creamy, but the flavor will really blow your mind. It’s packed with sweet mango flavor, but the tangy yogurt helps balance it out perfectly. Every sip feels like your first. It’s just a whole new punch of flavor each time.
And another bonus is that this is a rather healthy beverage! It’s made with fresh, ripe mango, plain yogurt, milk, and a tiny amount of sugar (depending on how sweet you want it). I add a little cardamom which gives the drink a really unique flavor, but that is optional. With or without, this is going to become your new go-to summer drink. I love that I can include this with my Bold Baking Worldwide recipes!
What Is Mango Lassi?
Lassi is a yogurt-based drink from India that is sometimes flavored with fruit or spices. Some lassis can be salty, but mango lassi, which I think is one of the most popular, is kind of like a smoothie.
In fact, some people call it an “ancient smoothie,” because it may have been one of the first yogurt smoothies in the world, first coming about somewhere near 1000BC.
What You Need To Make Mango Lassi
- Measuring cups and Spoons
- Blender
How To Make Mango Lassi
Making mango lassi at home is super easy, you can blend it up whenever you get a craving. Here is how you make it (get the full written recipe):
- Add the mango, yogurt ¼ cup (2floz/60ml) milk, 2 teaspoons sugar, and the cardamom (and ice cubes, if you are using) to a blender.
- Blend until fully pureed.
- Taste and adjust: add milk if you want it to be thinner or more sugar if you want it to be sweeter, then blend again.
Gemma’s Pro Chef Tips For Making Mango Lassi
This is best made when mangos are sweet, very ripe, and in season.
- If mangoes are out of season or unavailable, you can make this with frozen mango or canned mango pulp: for frozen mango, leave out the ice cubes and use the full amount of milk. For canned mango pulp, use 1 cup (9½oz/265g) pulp.
- You can use honey, agave, or any sweetener of your choice in place of the sugar.
- You can make mango lassi popsicles by freezing the lassi in popsicle molds.
- For color and additional flavor, a pinch of saffron threads is nice in this lassi recipe.
How Do I Store Mango Lassi
It’s best when it is cold and fresh, but you can store any leftover lassi in the fridge for up to 2 days. If it separates, give it a stir or pop it back in the blender.
Make More Drinks!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Ice Cold Mango Lassi
Ingredients
- 2 cups (10oz/284g) fresh ripe mango (cubed)
- 1 cup (8oz/225g) plain yogurt (not Greek)
- ¼-½ cup (4floz/120ml) whole milk
- 2-5 teaspoons granulated sugar
- ⅛ teaspoon ground cardamom (optional)
- 5/6 ice cubes (optional)
Instructions
- In a large blender, add the mango, yogurt, ¼ cup (2floz/60ml) milk, 2 teaspoons sugar and the cardamom and ice cubes if using. Blend until fully pureed.
- Taste and adjust: add more milk if you want it thinner and more sugar if you would like it sweeter and blend again. Serve immediately.
I always feel (strangely!) amazed when you do Indian recipes spot on, Gemma. Closest as I am to this cuisine, more often than not I find something missing, something amiss in too many Indian recipes done by non-Indian chefs. But, your kulfi, this lassi, etc. completely nail it. Kudos!
Hi Gemma,
My dad was literally telling me to make this!
Can we use frozen mango chunks instead of fresh?
When I have to bake anything I just open ur website… N this is so nice to see you making our cuisines… We make it all the time..similar way just that we don’t use milk in lassi…it’s a delicious treat for summers!!
Hi Gemma, going to try this, but just a quick question. Why not Greek yogurt? What would it change in the recipe?