Mango Lassi

This cool and refreshing Mango Lassi Recipe is made quickly and easily in the blender with just five ingredients.  Fresh or frozen mango can be used, making it the ideal quick on-the-go breakfast smoothie. It is also ideal for those after-school hunger pains. A favorite refreshing treat at Indian restaurants, this quick drink is made easy in your own kitchen. 

Cool refreshing treats are perfect for those late summer blahs when you wish fall would get here, but summer is hanging on and on.  Italian Cream Sodas, Orange Julius, and Strawberry Milk are some of our other go-to cold favorites.

How to make a Mango Lassi

Simply put the mango, yogurt, milk, honey, and cardamom or cinnamon in a blender.  Then blend until smooth.  Now pour mango lassi into serving glasses and top with mint sprig and a pinch of cardamom or cinnamon.

How to cut a mango

Start by peeling the mango. Then standing the mango upright, simply cut four slices of fruit from around the pit, rotating the fruit as you go.  Now cut your fruit into the desired size or chop for this recipe.

You can also leave the skin intact and cut the flesh away from the pit.  Then score your fruit with a sharp knife on the flesh side without cutting all the way through the skin.  Then flip the skin inside out like an umbrella with too much wind. Now use a sharp knife and cut the fruit away from the skin.  Sometimes if the fruit is ripe enough, you can even scoop it out with a spoon.  For a video tutorial, click here.

Recipe notes and helpful tips

• Frozen mango, fresh mango, or canned mango pulp can be used. Some frozen fruits taste better than fresh in blender recipes because they are flash-frozen at their peak ripeness.
• For a creamy consistency and the best flavor, use whole milk full-fat yogurt.  Full-fat Greek yogurt is a great option.
• Alternate sweeteners include granulated sugar, maple syrup, and agave.  They can be substituted for honey at a 1:1 ratio.
• For a mango milkshake-like consistency, add a cup of ice cubes. 
• For a dairy-free or vegan mango lassi, substitute coconut milk or almond milk for cow’s milk and coconut yogurt for whole milk yogurt.
• This Indian recipe is generally topped with cardamom or saffron strands.  Both of those spices are difficult to find and can be fairly pricey. For a pretty comparable substitute for cardamom, use equal parts ground cinnamon and ground ginger. Or top with chopped pistachios or almond slivers

How to pick the perfect mangoes

Do not judge a ripe mango by its color, as a red one is not always an indication of ripeness. Ripe mangoes can be a variety of colors, like yellow, green, red, or pink.  When gently squeezed, a ripe mango has a slight give to it, kind of like an avocado. But just like an avocado, if it has too much give to it, then it is over-ripe.

Another indicator of ripeness is a fruity smell at the stem. If it smells like you would want to eat it, then it is a good indicator that it is ripe.  The mango should be football-shaped with a nice full round plump shape.  Do not choose mangoes that are flat or ones that have shriveled skin, as they may be over-ripe.  Follow these simple guidelines, and you should have the perfect mangoes for your lassi or any other mango recipe.

More mango recipes you will love!

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