Hello, lovely readers! I’m Anne Carter. Today, I’m excited to share a simple delight straight from my kitchen – the Mango Lassi recipe.
I’ve come to appreciate the joy that good food can bring to our lives. This recipe holds a special place in my heart, reminding me of the vibrant flavors and comforting moments shared around the table.
It’s a little escape to a tropical paradise in every sip. I believe in keeping things straightforward, just like the joy of enjoying a delicious drink without any fuss.
So, if you’re ready to add a touch of sweetness to your day, join me in whipping up this Mango Lassi – a humble, homemade treat that brings smiles to the table. Cheers to simple pleasures and delightful moments! you can also try Golden Milk or Espresso Martini
Try More Such Recipe!
Sip of Summer Mango Lassi Recipe
Equipment
- Blender
- Spoon
- Glasses
Ingredients
- 1 cup mango pulp 240 ml
- 1 cup yogurt 240 ml, plain whole milk yogurt
- 1/2 cup milk (cold) to thin out the lassi or use wate
- 2-3 tbsp sugar or adjust to taste
- 1/4 tsp cardamom powder
- saffron strands to garnish, optional
- pistachios to garnish, optional
Instructions
- Start by adding 1 cup of fresh mango puree to your blender. I made mine by blending the flesh of 2 large sweet mangoes. If you can't find sweet mangoes or it's not the season, canned mango pulp works just as well.
- Now, toss in the yogurt. I prefer using plain whole milk yogurt for that creamy goodness.
- Pour in the milk, opting for whole milk to achieve the right consistency. This helps to thin out the lassi a bit. Also, don't forget to add sugar and 1/4 teaspoon of cardamom powder for that extra flavor kick.
- Let the blender work its magic for about 60 seconds until everything becomes a smooth and harmonious mix.
- Once blended to perfection, pour your lassi into serving glasses. Feeling fancy? Top it off with optional saffron strands or a sprinkle of nuts.
Nutrition
Time for The Tips!
- Plan Ahead: Make your mango lassi in advance and pop it in the fridge. But hey, for the tastiest experience, try to finish it off within 24 to 48 hours.
- Flavor Boost: Want to jazz up your lassi? Splash in some rose water for an extra layer of yum. Don’t stop there – throw in some sliced almonds or pistachios for a nutty twist.
- Chill Ingredients: For the ultimate cool factor, use cold yogurt, cold milk, and straight-from-the-fridge mangoes. It makes a real difference!
- Patience is a Virtue: Before diving in, let your lassi chill in the fridge for at least 2 hours. Trust me, it’s worth the wait – the flavors mingle and dance for a tastier sip.
- Mango Matters: Go for the gold with fresh sweet mangoes. Think Indian varieties like kesar, dusheri, or Alphonso – they bring magic to your mango lassi.
