Good day and welcome to the fine Mango Lassi recipe at the internet. This recipe makes better-than-eating place Mango Lassi with six easy find ingredients. The base of the recipe is strong even as permitting you to regulate to taste in line with your mangoes. Tested to perfection!
You can also try my recipe of Sweet Lassi I’m sure you’ll love this recipe.
What is Lassi?
Lassi is a yogurt-primarily based drink that’s said to have originated in Punjab. historically, people made lassi with the aid of hand-mixing home made yogurt with water and salt. It served as cooling hydration towards the extreme summer season heat of the Indian subcontinent. nowadays, most of the people drink candy lassi greater frequently than salted.
What is Mango Lassi?
Mango Lassi is a sweet and tart lassi flavored with mangoes (whether sparkling, pulp, or each). thanks to Indian restaurants, Mango Lassi has emerge as the most well-known model of lassi around the arena.
It’s thrilling to be aware that despite Mango Lassi’s reputation, it’s not the maximum generally made lassi in many South Asian households. for instance, for the duration of visits to Pakistan, we’d have mango milkshake or mangoes accompanied through lassi. however Mango Lassi itself wasn’t conceptualized.
What Makes This Recipe So Special?
You’d think a ‘throw-it-together’ recipe like lassi wouldn’t need such obsession. But it took countless trials with all sorts of mangoes and yogurts and pulps to get this recipe where I want it. Here’s why you’ll love it:
- The ratios are precise. We’re talking grams, even for the ice cubes.
- It’s strong in mango flavor but not overly sweet, ‘pulpy’, or artificial-tasting.
- It works with whatever mangoes you’ve got on hand. Perfectly ripe, seasonal mangoes? You’re in luck! Store-bought frozen? I’ve got you covered!
- It’s cold and stays cold until the last sip. No room temperature lassi issues!
- The base of the recipe is strong but it still allows you to customize it to taste.
Notes on the Ingredients for Mango Lassi
This recipe calls for six ingredients, and every plays an critical part within the flavor and consistency. right here’s what you want to recognize about them:
Mangoes: you may use any mangoes for this recipe, but the most vital part is that your mangoes be ripe. I’ve mentioned what kind of mangoes to use, how to inform when they’re ripe, and a way to cut and freeze underneath.
Complete Milk: Milk provides a wealthy base to lassi and continues it fluid as opposed to heavy and dense.
- Dairy-free: I haven’t attempted making this dairy-unfastened however Minimalist Baker has this vegan version that looks superb. She uses
frozen mangoes as well!
Plain, whole milk yogurt: Use the thicker part of yogurt for the recipe. relying on how bitter or tart your yogurt is, you can want to increase it to flavor.
- I haven’t attempted it, however I suppose Greek yogurt (especially the ecu kind) also can paintings. if you’d like to use it, strive including less than amount inside the recipe so the lassi stays runnier in consistency.
keep-bought Sweetened Mango Pulp: It’s very essential that you use Indian mango pulp (typically made from Alphonso or Kesar mangoes). This comes in massive cans at South Asian grocery stores, and have to be removed & saved to prevent rusting.
I tried hard to make pulp an optionally available ingredient, but i discovered it’s critical for two reasons:
- Mango Pulp facilitates catch up on ‘ok’ mangoes or shop-offered frozen mangoes. but even if you use outstanding mangoes, a small amount complements the mango flavor and coloration.It’s almost always used at restaurants, so if you need a ‘restaurant-fashion’ lassi, you could’t get the flavor without it.
- All that said, if you could’t discover Indian mango pulp or don’t need to use it, you’ll nevertheless get outstanding mango lassi as long as your mangoes are ripe and scrumptious.
Cane Sugar: i exploit natural cane sugar. experience unfastened to use your favored sweetener here as long because it isn’t overpowering in taste.
Ice cubes: no longer most effective does the ice relax the lassi, but it affords water content so the lassi isn’t too heavy.
Mangoes for Lassi
Ah I may want to speak about mangoes all day. right here’s greater on which mangoes to apply, how to tell once they’re ripe, and the way to cut + freeze them for lassi.
Which Type of Mangoes Are Best for Mango Lassi
When you have a preference between mangoes, move for the only with much less fibers (i.e. the less stringy ones).
Right here within the U.S., we don’t have have a wide kind of mangoes. The maximum not unusual around me are Tommy Atkins or Champagne (additionally known as Ataulfo or Honey). due to the fact Tommy Atkins are more fibrous and typically less sweet, I suggest you operate Champagne/Honey. (inside the U.okay., Champagne may not be available.)
If you may’t discover Champagne, every other exceptional option is to use frozen mangoes which can be often imported from Peru. (I’ve attempted those from trader Joe’s & HEB). If the usage of store-sold frozen, you’ll want to use the higher quantity of pulp for pleasant effects
Lastly, if you live near a large city, you can try getting Pakistani or Indian mangoes from South Asian grocery stores or even online. Here in Houston, I found Anwar Ratol & Chaunsa, both which worked beautifully in Mango Lassi.
Note: In the pictures, we’ve used Pakistani mangoes (Chaunsa) while the video shows Champagne.
How to Tell When Mangoes Are Ripe
Like most fruit, mangoes show ripening by feel and color. Champagne mangoes are ripe when they:
- Turn a deep, golden yellow color.
- Are soft and tender instead of firm.
- Start to show juices coming out from the stem.
- Begin to show wrinkling of the skin.
How to Cut & Freeze Mangoes for This Recipe
The goal is to separate the ripe flesh of the mango from the big pit inside the middle:
- Reduce lengthwise around the massive pit inside the center. cube the flesh and cast off with a spoon (see picture & video)
- next, use a small paring knife to cut across the pit inside the waft of the fibers.
- Cube and put off the flesh from the skinny strips.
- Try to salvage the flesh across the pit as much as you can.
- Place the chopped cubes and pieces in an hermetic container or bag until prepared to use. while geared up to use, separate a few cubes along with your fingers to make it simpler to mixture.
How to Make Mango Lassi
Here’s the kicker. This recipe suggests that you freeze your ripe mango before the usage of it to make mango lassi. no longer most effective does this supply the lassi a better texture, but it brings out the mango taste. Plus, it remains cold until the ultimate sip. once your mangoes are frozen, you’re geared up to make the lassi:
- Add all the ingredients to a high-speed blender, the usage of the decrease quantity for pulp and sugar. combination on excessive pace till smooth and not icy. If the mixture receives caught, use the blender tamper or stop and push it down with a spatula.
- flavor and modify flavor as wanted, adding sugar for sweetness, pulp for extra mango taste/colour, or 1-2 tbsp of yogurt for tartness. To start with, you’ll word it seems thick like a smoothie. however, it’ll fast become pourable and runnier, like traditional Mango Lassi.
- Cardamom Powder: A small pinch of cardamom powder or ground cardamom is a nice variation.
- Rose water: A refreshing touch, but add only a drop because it can easily get overwhelming.
A Final Tip Before You Start
If you have a weighing scale, use it to measure out the ingredients, especially the mangoes. relying on how the mango is cubed, it’ll yield exceptional amounts in cups. if you don’t have a weighing scale, chop the mango into into 1/2″ cubes and degree earlier than freezing.
How and When to Serve Mango Lassi
There aren’t any rules for when you can have Mango Lassi, but I prefer it after a meal or as a refreshment between meals. Ice in the recipe ensures that it’s served chilled.