Mango Lassi

This amazing Mango Lassi is thick, creamy, refined sugar free and more delicious than what you’d find in most Indian restaurants!

Lassi has always been hugely popular in India but it has come to be equally popular in countries around the world in the last few years. Go to any Indian restaurant and you’ll definitely find at least one type of lassi on the menu. The only problem I have with most restaurant lassis is that they’re almost always cloyingly sweet and usually so thick that you feel you have to eat it with a spoon rather than sip it.

I love sweet and salty lassis equally but I have to say two of my all time favorite lassi varieties are mango lassi and rose cardamom lassi. Judging by my past posts you’d have probably figured out by now that I’m a huge fan of rose and cardamom flavors so this comes as no surprise.

Now there are a few things you need to keep in mind if you want to make really awesome lassi. This is a pretty straightforward and easy recipe but you do need to follow these few simple tips:

• Use full fat yogurt. Do not use skim milk yogurt or low fat yogurt. Never use Greek yogurt. Ideally, I’d use homemade yogurt for making lassi but if you don’t want to do that you should pick up a tub of Indian Dahi (yogurt). You can find it very easily in Walmart or any Indian grocery store. Indian yogurt is slightly tangy, full fat and very creamy so it is perfect for lassi.
• Get the consistency right. Lassi should not be so thick that you can’t sip it through a straw and it shouldn’t be too watery. Experiment with your yogurt to water ratios a few times and you’ll get the consistency right.
• If you want to make your sweet lassis refined sugar free you have to use really ripe fruit because it is naturally sweet. Also, be generous with your fruit quantity. This will naturally sweeten your lassi enough so you don’t have to add any refined sugar to it.
• Choose the right variety of mangoes. Indian mango varieties like Kesar and Hafus are perfect for mango lassi. If you can’t find them where you live (I can’t) I’d recommend using Ataulfo mangoes.
• If you like, add some toasted nuts on top. I like how that adds interesting texture to the lassi. Also, experiment with your flavorings. Some spices that work really well with sweet lassis are cardamom, saffron and rosewater. For salty lassis pick flavors like black pepper and toasted cumin.

Priyanka

Yields 2 Glasses

Mango Lassi

This amazing Mango Lassi is thick, creamy, refined sugar free and more delicious than what you'd find in most Indian restaurants!

5 minPrep Time

5 minCook Time

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Ingredients

• 2 ripe mangoes chopped into cubes
• 1 cup full fat Indian yogurt
• 1/2 cup chilled water
• a pinch or two of cardamom powder
• chopped pistachios and a few saffron strands for garnish (optional)

Instructions

1. In a blender, add chopped mangoes, yogurt, water and cardamom powder. Blend until completely smooth.
2. Store in the refrigerator until chilled and top with pistachios and saffron before serving.

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