One of the best and most refreshing drinks native to India is mango lassi, made by mixing ripe mangoes with yogurt until it reaches a perfectly creamy, delicious consistency. This drink, present in every Indian home, manages to find a perfect balance between sweet mangoes and sour curd. Further adding some cardamom or saffron gives a nice aroma to the drink. Also, preparing mango lassi is easy and takes only about 15 minutes.
Mango lassi is a variant of lassi drink which is typically made using yogurt, water or milk, sweetener as well as other spices. The fruit addition brings a nice tartness to the drink along with a great colorful appearance.
In India, fresh mangoes are available throughout the summer season, which lasts from March to May. It is the best time to consume mango lassi. Alphonso mangoes are indeed a good option due to their rich taste, but other types can also do the job. The secret to a pleasant lassi is to achieve the proper ratio of mango and yogurt, as using too many fruits may make your drink similar to mango pulp, while too much yogurt might take over the flavor. The right ratios will give you a yummy and creamy drink.
You might want to add some cream in case you want a richer flavor. Chill fruits before preparing the drink. Remember to pick ripe, juicy, and tight mangoes for the best experience.
You need:
– 2 cups ripe mangoes (approx. 3-4 mangoes)
– 2 cups yogurt
– 4-5 tablespoons sugar/honey
– 2-3 tablespoons light cream/malai (optional)
– 4-5 ice cubes (optional)
You may also want to add some other flavorings, such as:
– ½ teaspoon cardamom powder
– 1 tablespoon rose water
– 8-10 saffron threads
You may decorate the drink with some mint leaves and pieces of mango, or nuts. Remove the skin and cut the pulp into pieces. Take approximately two cups of mango pulp in a blender and add sugar or honey depending on the sweetness of the mangoes you chose. In case you have ripe mangoes, you can reduce or eliminate the use of sugar.
Choose a flavoring ingredient according to your preference. Cardamom imparts an age-old Indian perfume to the drink, while saffron contributes an exquisite scent, and rose water imparts a floral flavor. Combine all the contents in the blender until a smooth fruit puree is produced.
Now, add yoghurt to the fruit puree. In case you need a denser version, cream is a good option to include in the drink. To keep your drink cool, you can always add ice cubes. Blend the mixture once again.
In case your lassi turns out to be too thick, add milk or water to it and blend again. Check whether your lassi needs sugar or not.
Serve mango lassi in a glass and decorate with mint leaves, cubes of mango, or chopped nuts.
– Select ripe mangoes: Sweet, succulent, and fleshy mangoes provide the best flavor. Avoid sour or stringy varieties.
– Use the right kind of yogurt: Full-fat yogurt will make a creamier drink. Greek yogurt is fine but will call for more water or milk.
– Pick other sweeteners: Jaggery, coconut sugar, honey, or maple syrup can be substituted for sugar.
– Incorporate canned mango pulp: If you do not have fresh mangoes, then you will be using 1 to 1¼ cups of mango pulp as a replacement.
– Go vegan: Instead of using dairy yogurt, you can use coconut, almond, cashew, and oat-based yogurt.
– Try out some spices: You can make things more interesting by trying out cinnamon, nutmeg, vanilla, or even kewra water.
Mango lassi is great enjoyed in the afternoon, and also served as breakfast, as well as a cooling drink with spicy Indian dishes. It goes well with snacks including pakoras, sandwiches, or samosas.
Store the leftovers of the lassi in the fridge and use them within 24 hours. One can freeze the mixture to make mango yogurt popsicles later.
The nutritional value depends on the ingredients used. Reducing added sugar and cream can make the drink lighter.
Can milk be used instead of yogurt?
Yogurt is the defining ingredient of lassi. Replacing it entirely with milk creates a mango shake rather than a traditional mango lassi.
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