Mango Lassi Recipe – Quick & Easy Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Mango Lassi Recipe – Quick & Easy Indian Summer Drink

Okay, let’s be real. Is there anything that screams “summer” quite like a chilled glass of Mango Lassi? Seriously, this drink is sunshine in a glass! I remember making this for the first time during a particularly scorching heatwave, and it instantly became a family favorite. It’s unbelievably refreshing, super easy to whip up, and honestly, just feels like a little slice of happiness. Today, I’m sharing my go-to recipe for the perfect Mango Lassi – one that you’ll make again and again.

Why You’ll Love This Recipe

This Mango Lassi isn’t just delicious; it’s a lifesaver on hot days. It’s ready in under 15 minutes, requires minimal ingredients, and is incredibly versatile. Plus, it’s a fantastic way to enjoy the king of fruits – the mango! Whether you’re craving a sweet treat, a cooling drink, or a taste of India, this recipe delivers.

Ingredients

Here’s what you’ll need to make approximately 2 cups of this dreamy Mango Lassi:

• 2 cups chopped mangoes (about 300g)
• 2 tablespoons sugar (approximately 25g)
• ½ cup chilled water (120ml)
• A few ice cubes

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Mangoes: Ripe, juicy mangoes are key. We’ll dive deeper into mango varieties below!
• Sugar: Granulated sugar works perfectly, but feel free to experiment with alternatives.
• Water: Using chilled water is crucial for that refreshing, icy texture. Don’t skip this!
• Ice Cubes: These add to the chill and help with the consistency.

Mango Varieties for the Best Lassi

Choosing the right mango can elevate your lassi to the next level. Here are a few of my favorites:

• Alphonso: The gold standard! These are intensely flavorful and creamy.
• Kesar: Another fantastic option, known for its saffron-like aroma and sweetness.
• Dasheri: Sweet and fragrant, these make a lovely lassi.
• Tommy Atkins: Readily available and a good all-rounder, though slightly less flavorful than the others.

Sugar Alternatives

Not a fan of refined sugar? No problem! Here are some swaps:

• Honey: Use about 1-2 tablespoons, adjusting to taste.
• Maple Syrup: Adds a lovely subtle flavor – use about 2-3 tablespoons.
• Dates: Soak 2-3 dates in warm water for 10 minutes, then blend them in with the other ingredients.

The Importance of Chilled Water & Ice

Seriously, don’t underestimate this! Chilled water and ice are what make this lassi so incredibly refreshing. They keep the drink cold without diluting the mango flavor too much.

Yogurt Options (Traditional vs. Modern)

Traditionally, Mango Lassi is made with yogurt. However, this recipe is a simpler, quicker version without yogurt. If you’d like to add it, about ½ cup (120ml) of plain yogurt (dahi) will make it extra creamy and tangy. You can use:

• Traditional Dahi: Gives an authentic, slightly tart flavor.
• Greek Yogurt: Makes a super thick and creamy lassi.
• Regular Yogurt: Works well, but might result in a slightly thinner consistency.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, chop up your mangoes. About 2 cups worth should do the trick.
2. Add the chopped mangoes to a blender jar.
3. Sprinkle in 2 tablespoons of sugar.
4. Pour in ½ cup of chilled water.
5. Add a few ice cubes – about 4-5 should be perfect.
6. Now, blend everything together until it’s beautifully smooth. If it’s too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency.
7. Give it a taste! Adjust the sugar if needed. Everyone has different preferences, so make it your own.
8. Pour into glasses, add a few more ice cubes if you like, and garnish with a sprig of mint.

Expert Tips

Here are a few things I’ve learned over the years to make the best Mango Lassi:

Achieving the Perfect Consistency

The ideal Mango Lassi should be thick and creamy, but still pourable. Start with less water and add more gradually until you get it just right.

Preventing a Watery Lassi

Using frozen mango chunks can help prevent a watery lassi. You might even be able to skip the ice cubes altogether!

Blending Techniques for Smoothness

A high-powered blender will give you the smoothest results. If you’re using a regular blender, you might need to blend for a little longer.

Variations

Want to switch things up? Here are a few fun variations:

Vegan Mango Lassi

Simply substitute the yogurt (if using) with a plant-based yogurt alternative like coconut or almond yogurt.

Mango Lassi with Saffron (Kesar Mango Lassi)

Add a pinch of saffron strands (kesar) to the blender for a luxurious and fragrant twist. My grandmother always made it this way for special occasions!

Spiced Mango Lassi (Cardamom & Ginger)

Add a pinch of cardamom powder and a small piece of grated ginger to the blender for a warm and aromatic lassi.

Mango Lassi for Holi Festival

A splash of rose water adds a beautiful floral note, perfect for celebrating Holi!

Sugar-Free Mango Lassi

Use your favorite sugar substitute, like stevia or erythritol, to create a guilt-free treat.

Serving Suggestions

Mango Lassi is fantastic on its own, but here are a few ideas to take it to the next level:

• Serve with a light Indian meal.
• Enjoy as a refreshing afternoon snack.
• Pair with a spicy dish to cool your palate.
• Garnish with chopped pistachios or almonds for extra crunch.

Storage Instructions

Mango Lassi is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

Let’s answer some common questions!

What type of mangoes are best for making lassi?

Alphonso and Kesar mangoes are the absolute best, but Dasheri and Tommy Atkins work well too!

Can I make mango lassi ahead of time?

You can, but it’s best enjoyed fresh. It might separate if stored for too long.

How do I adjust the sweetness of the lassi?

Taste as you go and add more sugar (or your preferred sweetener) until it’s just right for you.

What if I don’t have a blender? Can I still make lassi?

It’s definitely harder, but you can try mashing the mangoes really well and then mixing them with the other ingredients. It won’t be as smooth, but it will still be tasty!

Can I freeze mango lassi?

Yes, you can! Freeze it in an airtight container for up to a month. Thaw it in the refrigerator before serving.