Creamy Mango Lassi Drink (Print Version)
# Ingredients:
→ Mango Lassi
01 -
1 ¼ cup frozen mangoes (or fresh, see notes)
02 -
¾ cup milk (whole or 2% recommended)
03 -
⅓ cup mango pulp (canned or bottled)
04 -
Pinch of kosher salt (less than ⅛ teaspoon)
05 -
¾ cup plain whole milk yogurt
06 -
2-3 tablespoons sugar or honey, to taste
07 -
½-¾ cup ice cubes (if using fresh mangoes)
→ Optional Garnishes
08 -
Few saffron threads
09 -
Mint leaves
10 -
Extra mango pulp for decorating glasses
11 -
Finely chopped pistachios
# Instructions:
01 -
Add the frozen mangoes, milk, mango pulp, and a tiny pinch of salt to a high-powered blender. Blend until the mangoes break down completely and the mixture becomes smooth. This initial blending helps break down the frozen mango before adding the yogurt.
02 -
Add the yogurt and 2 tablespoons of sugar or honey to the blender. If using fresh mangoes instead of frozen, add ½-¾ cup of ice cubes at this stage. Continue to blend until the mixture is completely smooth and creamy with no remaining chunks of fruit or ice.
03 -
Taste the lassi and adjust the sweetness by adding more sugar or honey if desired. Remember that chilled beverages often taste less sweet when served cold, so you might want to make it slightly sweeter than you think necessary. Blend briefly to incorporate any additional sweetener.
04 -
For a restaurant-style presentation, squeeze some extra mango pulp around the inside of each serving glass before pouring in the lassi. Pour the finished mango lassi into glasses and serve immediately while cold. Garnish with mint leaves, saffron threads, or chopped pistachios if desired.
# Notes:
01 -
Mango lassi originated in Punjab, India and is now popular worldwide as a refreshing yogurt-based beverage.
02 -
If you can't find mango pulp, substitute with an equal amount of mango sorbet for a similar flavor and consistency.
03 -
For a dairy-free version, substitute with coconut milk and coconut yogurt for a tropical twist on the traditional recipe.