Mango Lassi - Traditional
Cool off with this classic Indian Mango Lassi. The creamy texture and tropical flavors make it a perfect treat any time of day.
Mango Lassi - Traditional
Cool off with this classic Indian Mango Lassi. The creamy texture and tropical flavors make it a perfect treat any time of day.
Key move
Use very ripe sweet mangoes and full-fat yogurt, then blend only until smooth enough to pour; a good mango lassi should stay thick and tangy, not icy, thin, or milkshake-sweet.
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The Setup
- Blender
- Glasses
The Mise en Place
5 of 6Your prep station before cooking begins
The Spice Blend (0/1)
The Pantry (0/1)
The Finish (0/2)
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Lassi is too thick.
Add more milk to thin it out.
Lassi is not sweet enough.
Add more sugar or honey to taste.
Chef's Notes
Use ripe, sweet mangoes for the best flavor. Frozen mango chunks work well and make the lassi colder.
Garnish with a pinch of cardamom powder or a few chopped pistachios for a beautiful finish.
You can blend the mango and yogurt a day ahead. Add the spices and blend again just before serving for freshest flavor.
The Method
COMBINE
In a blender, combine the chopped mangoes, yogurt, milk (½ cups) (if using), sugar (2 tbsp), and cardamom (½ tsp).
All ingredients are in the blender.
BLEND
Blend until smooth and creamy.
The mixture is smooth and creamy with no visible chunks of mango.
ADD
Add ice cubes (1 cup) (if using) and blend again briefly to chill.
Ice cubes have been added and blended into the lassi.
TASTE
Taste and adjust sweetness by adding more sugar (2 tbsp) if needed.
The lassi has been tasted and sweetness adjusted to preference.
POUR
Pour into glasses and serve immediately.
Lassi is poured into serving glasses.
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