As we bid summer and mango season goodbye, here is a really easy and simple mango lassi recipe. I remember growing up my mom would make all different kinds of lassi’s on a hot summer day or for any trip we would take. One of my favorites was also mango lassi, I mean who doesn’t like mangoes?!?
Mango Lassi is a staple item to get at restaurants, but nothing quite compares to the taste you get at home. I added a pinch of cardamom but that’s totally optional, I only added that because my mom does. In the notes section at the end I’m going to add all the different variations you can make and other things you can add to this.
For me this recipe is so nostalgic, it brings me back to all the beach family trips we would take or any road trip for that matter. My mom would almost ALWAYS pack a gallon for lassi, this still stands true to this day. I hope you all enjoy this just as much as we have growing up and even now! If you make it don’t forget to tag me @zheelicious so I can see and share your creations!
Stay happy, stay hungry!
|Prep time: 5 minutes||Cook time: 20 minutes||Total time: 25 minutes||Makes: 5-6 servings|
- 2 cups mangoes, roughly chopped
- 2 cups yogurt
- 1 cup milk
- ⅓ cup sugar or to taste
- Pinch of cardamom (optional)
- In a blender blend everything really well.
- Chill in the fridge for a couple of hours.
This step is optional
- You can add pistachios or almonds to this.
- Add a splash of rose water to add beautiful floral notes to this lassi.
- You can add a pinch of saffron to it as well.
- You can use this base and make any fruit or any flavor lassi you like!
- The tanginess will depend on how sour your yogurt is. I would suggest tasting and adding more or less.
- You can use frozen mangoes to make this (just thaw the mangoes out).
- If you don’t have mangoes on hand you can use canned mango pulp (rus), be sure to cut the measurement in half since the canned flavor is very intense.
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