Name: Homemade Mango Lassi Recipe
Cuisine: Indian
Ingredients: Saffron (Kesar); Pistachio; Mint leaves; 2 ripe firm mangoes (1.5 cup Mango cubes); 1 cup Plain Yogurt whole milk yogurt, cold; ½ cup Milk cold, or water to adjust consistency; 4 teaspoon Sugar; 1 pinch Cardamom powder (Elaichi)/ optional

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Easy restaurant style mango lassi is a refreshing, creamy drink. It is one of the most popular drinks that you can find at nearly any Indian restaurant. Our recipe gives you an easy way to make this tasty mango flavored beverage any time you want.

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What is a Lassi?

Lassi is a creamy, cooling drink that comes from the Indian subcontinent. It is made with a mixture of yogurt, water or milk, and spices. At times, like in our recipe, people add fruit, like mango to make a refreshing, sweet drink.

What is a mango lassi?

Mango lassi is a refreshing take on traditional lassi. It uses yogurt and milk as a base, traditional spices, and ripe mangoes.

Our recipe is a tasty take on one of the more popular lassi variations. It is available at nearly any Indian restaurant and for good reason. It is one of the best ways to enjoy lassi.

This easy recipe lets you make one of the most popular Indian drinks at home.

?Ingredients to make Mango Lassi

When we make mango lassi, we use:

Ripe mangoes - We prefer using firm, ripe mangoes, but you could use canned mango pulp or frozen mango instead.
Plain Yogurt - We use whole milk yogurt, but you could use other varieties if you prefer. Just keep in mind other types of yogurt can change the flavor and consistency of the drink.
Milk cold - We find that using milk helps make it even creamier, but cold water can also help thin the yogurt out.
Sugar - This adds a bit more sweetness and cuts down on the tartness of the yogurt.
Cardamom powder - If you prefer, you can skip this spice, but we find it adds some nice extra flavor.
Garnishes - We use saffron (Kesar), pistachio, and mint leaves as garnishment.

?How to make restaurant style mango lassi at home

Follow these simple instructions to make these restaurant style mango lassi at home:

First, position the mango with the stem side down on a cutting board.
Next, use a large sharp knife to cut alongside the wide part of the pit as close to it as possible from the top of the mango down one side of the pit.
Repeat the same process on the other side of the mango. You will end up with two halves and a middle section with the pit intact.
When ready, cut the two small sides off the middle section from the top down the side towards the stem. Once done, you should have four pieces of mango.
Next, score the mango flesh for any of the four pieces by making lengthwise and crosswise cuts, being careful not to cut through the peel.
Finally, use a spoon to scoop out the pieces of mango from the peel.

Next, put the mango pieces, yogurt, milk, sugar, and cardamom into a blender and mix until smooth.
Add water or milk to adjust the consistency to your preference and then blend in some ice to chill it even more.
To serve, pour the mango lassi into serving glasses and then garnish with saffron, pistachios, and mint leaves.

?Pro tips and tricks

When you make mango lassi at home, you might find these tips and tricks helpful:

Use homemade yogurt to make it more refreshing
Make sure to keep the yogurt, mango, and milk chilled so it stays very cool and refreshing.
Use a sharp knife to chop up the mango to help cut through the flesh and prevent injury.
Avoid using flavored yogurts or non-fat yogurt. These don’t work well in lassi.
You don’t have to add any spice or herbs to the lassi. Leaving them out will help focus the flavor on the mango.

Fresh Mangoes Vs Frozen Mangoes Vs Pulp

If you can find fresh mangoes, we find they are worth the extra work. If you use frozen or pulp, the results will be similar, but it may not be quite as fresh tasting. But they do offer a great short cut for when you are short on time and want a refreshing drink.

Can I use canned pulp for making this recipe

Yes, you can use canned pulp in a pinch. When you use pulp, make sure to adjust the sugar since most canned pulp has added sugar. If you add additional sugar, it may get too sweet.

Can you use greek yogurt to make mango lassi

Yes, Greek yogurt is an acceptable alternative to regular yogurt in mango lassi. If you decide to add this, you’ll want to add water to get your desired consistency.

What can I garnish the Mango lassi with

When you want to garnish mango lassi, you can try these different spices and herbs:

Ground cardamom
Ground pistachios
Saffron a few strands
Rose water
Fresh mint leaves

?How to serve

When you serve mango lassi, it tastes best served fresh and cold. If you need to keep serve it later, you can, but you may find that you want to reblend it in the blender to mix it back up again.

How to store

If you have left overs or want to serve the lassi later, you can do so easily. All you need to do is pour the drink into an air tight container and place in the fridge for up to 3 days. When you are ready to serve, we recommend placing it back in the blender to mix it back up again.

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Let us know what you think

If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!

Homemade Mango Lassi Recipe

Easy restaurant style mango lassi is a refreshing, creamy drink. It is one of the most popular drinks that you can find at nearly any Indian restaurant.

Ingredients

2 ripe firm mangoes (1.5 cup Mango cubes)
1 cup Plain Yogurt whole milk yogurt, cold
½ cup Milk cold, or water to adjust consistency
4 teaspoon Sugar
1 pinch Cardamom powder (Elaichi)/ optional

For Garnishing (optional)

Saffron (Kesar)
Pistachio
Mint leaves

Instructions

First, position the mango with the stem side down on a cutting board.

Next, use a large sharp knife to cut alongside the wide part of the pit as close to it as possible from the top of the mango down one side of the pit.

Repeat the same process on the other side of the mango. You will end up with two halves and a middle section with the pit intact.

When ready, cut the two small sides off the middle section from the top down the side towards the stem. Once done, you should have four pieces of mango.

Next, score the mango flesh for any of the four pieces by making lengthwise and crosswise cuts, being careful not to cut through the peel.

Finally, use a spoon to scoop out the pieces of mango from the peel.

Next, put the mango pieces, yogurt, milk, sugar, and cardamom into a blender and mix until smooth.

Add water or milk to adjust the consistency to your preference and then blend in some ice to chill it even more.

To serve, pour the mango lassi into serving glasses and then garnish with saffron, pistachios, and mint leaves.

Notes

Make sure to keep the yogurt, mango, and milk chilled so it stays very cool and refreshing.
Use a sharp knife to chop up the mango to help cut through the flesh and prevent injury.
Avoid using flavored yogurts or non-fat yogurt. These don’t work well in lassi.
You don’t have to add any spice or herbs to the lassi. Leaving them out will help focus the flavor on the mango.

If you can find fresh mangoes, we find they are worth the extra work. If you use frozen or pulp, the results will be similar, but it may not be quite as fresh tasting. But they do offer a great short cut for when you are short on time and want a refreshing drink.
You can use canned pulp in a pinch. When you use pulp, make sure to adjust the sugar since most canned pulp has added sugar. If you add additional sugar, it may get too sweet.