Presenting Mango Lassi, the one true royal drink straight from Delishland. The natural sweetness of the mango intermingles with the subtle tartness of unsweetened yogurt, to create this utterly delectable and soothing drink. If this is not heaven, what is?
World over, Mango Lassi is one of the most popular drinks found on all Indian restaurant menus. If you are dining out, you don’t want to miss this one. This mildly sweet Mango Lassi will compliment your spicy Indian meal, and truly complete your dining experience.
Jump to:
What is Lassi?
Lassi is a cooling summer (we have it all through the year) drink made with unsweetened yogurt and sugar, churned to a frothy satisfying consistency. Sometimes the plain lassi is flavored with different ingredients to get interesting variations.
For instance, when you add mango pulp to plain lassi, the result is the super yummy Mango Lassi.
Can you make Mango Lassi at home?
You sure can! Mango Lassi is one of the simplest drinks you can whip up at home. It needs just a few ingredients to make, most of which are regular pantry staples. Ideally, I would love to use fresh Alphonso mangoes to make my lassi, but it is a seasonal fruit and not easily available outside India.
Alphonso Mango pulp, readily available at Indian stores and on amazon is my go-to option for this recipe. The pulp comes in a 30 oz tin and has a long shelf life, so it can be bought ahead of time. You can also store any unused pulp in an airtight glass jar for up to a week.
Tips
- Always buy a couple of tins when you visit the store. I promise you, you will be making it over and over!
- If you do not find Ratna Alphonso Mango pulp, you can get the Swad or Deep brand Alphonso Mango pulp
Mango Diaries
Summer in India is all about fun-filled vacations, stayovers with cousins, lots of good food, and of course, mangoes! I grew up eating several different varieties of mangoes like Payri, Badami, Kesar, Totapuri, and many others. However, nothing came close to Alphonso, also popular as the king of mangoes. Summer afternoons were spent playing outdoors, and we would go on playing till sundown. The best part of coming home tired was to find tall glasses of fresh, cold Mango Lassi that my mother had ready and waiting for us every single day. This smoothie would immediately leave me invigorated and I would always crave for more.
A simple 3-ingredient Mango Lassi
Mango Lassi is super easy to make. It can be a fun kitchen project that will be awesome to try with your kids. It is undoubtedly one of the yummiest smoothies ever, and your kids are so going to love making it. All you need for this delicious drink are mango pulp, unsweetened yogurt, and sugar. Just blend together the above ingredients, and there you go...your delicious Mango Lassi is ready!
I also like to add a pinch of salt and some saffron strands to my recipe. I like how the taste is heightened with these two ingredients. If you want to make Mango Lassi for a party, simply add all the ingredients to a large, deep pot and blend using a hand blender.
FAQ's
Absolutely yes. In case you have run out of the Alphonso Mango pulp, feel free to use any fresh mango or frozen mango chunks to make your gratifying glass of Mango Lassi. Just make sure you pick a fruit that is sweet and pulpy.
Vegan Mango Lassi can easily be made by substituting unsweetened dairy yogurt with soy yogurt. You can replace the dairy milk with soy milk or almond milk.
More recipes using mango pulp
Mango pulp is one of the most versatile fruit extracts and can be a base for a whole lot of amazing dishes. I often make Mango Shrikhand and Mango-Coconut Barfi with the canned mango pulp. I also love making Mango Cheesecake in Instant Pot, it is one of my treasured recipes from The Essential Indian Instant Pot Cookbook and it was also recently featured by People Magazine in their April 13th, 2020 Issue.
And if you enjoyed this recipe, don't forget to check out my personal favorite homemade drink recipes.
Wondering what foods to pair with yummy Mango Lassi? Basically any spicy Indian foods, but here are few dishes that I especially love to serve:
- Mumbai Pav Bhaji for a kids party
- Aloo Chat for a Girls night nut
- Spicy Masala Burgers on Game Day
- Paneer Kathi Rolls on a Movie Night
- Tandoori Chicken for a BBQ party
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Mango Lassi
Equipment
Ingredients
- 1 cup plain yogurt plain low fat yogurt works too
- 1 cup Mango pulp
- ⅔ cup water
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon saffron
Instructions
- Blend all the the ingredients together for 2 minutes in a blender. Add more water if you like a thinner consistency. Chill and Enjoy!
Video
Notes
Nutrition
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
JD says
It's one of my all time favorite drink 😀
Archana says
Mine too, so refreshing!!
LESLIE DSOUZA says
I luv all your Recipes Archana, what is Saffron is it a powder or is it Spanish Saffron the thread type ...Lez
Archana says
Thank you Lez, yes these are the Spanish saffron threads
Shantala says
This is a family favorite drink, and it's my absolute favorite kind of lassi!
Archana says
Thank you Shantala
Ingrid Scott says
I have a question, could you use non dairy milk instead of water?
Archana says
yes you can do that 🙂 It will be delish
Doris c Ryan says
can you leave out the sugar and saffron. maybe substituted another spice. saffron is very expense hre. thank you I am going to try your mango cheesecake soon.
Archana says
yes! You can skip both!
Sri says
Hi! If using frozen mango cubes or fresh mango cubes, how much will be the quantity?
Archana says
You can double the amount if using frozen cubes
FL Cat says
So so good! I made it just like the recipe, except I added a pinch of ground ginger instead of the saffron (per the recommendation of my local Indian shopkeeper). Creamy and refreshing!