I have to admit, I didn’t actually know what a mango lassi was until last summer. Never even heard of it. Then one day I went to an Indian buffet that had endless mango lassi as part of the buffet. I think that was all I ate at the buffet. Glass after glass of the sweet mango yogurt drink.
Did you know it is also so simple and easy to make at home? I you have never had mango lassi, don’t wait until the next time you go to an Indian restaurant to order one. Just buy a few mangos and pull out your blender. The basis of a mango lassi is mango and yogurt. After that there are so many variations. Milk or coconut milk? Indian spices or not? Crushed ice or not? After looking at 50 million recipes for mango lassi that were all different, I decided to just take everything I’d seen and wing it as I made it. I decided to keep it simple and it turned out great!!!! I have no idea if it is authentic or not.
- 1 C. Mango
- 1/2 C. milk (or coconut milk)
- 1 C. plain yogurt
- 4 TBPS sugar (I added one tablespoon at a time until it was too my liking. You can add another tablespoon if you feel like it needs to be sweeter. It all kind of depends on the ripeness and sweetness of your mango’s)
- a dash of ground cardamom
- mint leaves (optional garnish)
1. Prepare the mango’s by cutting it into cubes. Click here to see how to cut up a mango.
2. Place the mango’s in a blender and give them a pulse or two. Add the rest of the ingredients.
3. Blend for a minute or two, until everything is smooth and you could drink it with a straw. Taste and adjust to your liking. Add more milk if it is too thick. Add more sugar if it is too sweet.
4. Chill in the fridge and serve cold with a sprinkle of cardamom, a mint leaf for garnish, and a straw.
5. Make over and over because you are addicted, like me.
If you have left over lassi, try pouring it into popsicle molds and freezing it:
Recipe from Edible Experiments.