Authentic Alphonso Mango Lassi Recipe – Easy Summer Drink

Last Updated on 4 months by Neha Deshmukh

Authentic Alphonso Mango Lassi Recipe – Easy 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, takes just minutes to whip up, and honestly, it feels like a little slice of heaven. Today, I’m sharing my go-to recipe for an authentic Alphonso Mango Lassi – the kind that will transport you straight to the mango orchards of India!

Why You’ll Love This Recipe

This Mango Lassi isn’t just a drink; it’s an experience. It’s creamy, sweet, and bursting with the incredible flavor of Alphonso mangoes. Plus, it’s ridiculously easy to make – perfect for those days when you want something delicious without spending hours in the kitchen. It’s a fantastic way to cool down, and it’s a guaranteed crowd-pleaser. Trust me, once you try this, you’ll be making it all summer long!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Mango pulp (from a large Alphonso mango – about 200ml)
• 1.5 cups Milk (chilled – about 360ml)
• 2 tablespoons Sugar (or to taste – about 25g)

Ingredient Notes

Let’s talk ingredients, because a few little things can make a huge difference!

Alphonso Mangoes: The King of Mangoes

Seriously, if you can get your hands on Alphonso mangoes, do it. They’re known as the “King of Mangoes” for a reason! Their flavor is intensely sweet, fragrant, and creamy – unlike anything else. If Alphonso isn’t available, you can use other sweet mango varieties like Kesar or Honey mangoes. Just be prepared to maybe add a touch more sugar.

Milk Options: Full Fat vs. Low Fat

I usually use full-fat milk for the richest, creamiest lassi. But, if you prefer, you can absolutely use low-fat or skim milk. It will still taste delicious! You can even experiment with plant-based milks (more on that in the variations section!).

Sugar Alternatives

Don’t love refined sugar? No problem! You can easily substitute with honey, maple syrup, or even a sugar-free sweetener. Start with a tablespoon and adjust to your liking. I sometimes use a little bit of jaggery for a more traditional Indian sweetness.

Step-By-Step Instructions

Alright, let’s get blending! This is the easiest part.

1. First, slice the mango along the sides of the seed and scoop out all that gorgeous pulp. You want about a cup!
2. Now, add the mango pulp and sugar to your blender. Blend until it’s super smooth – no chunks allowed!
3. Pour in the chilled milk and blend again until everything is beautifully creamy and combined.
4. Finally, pour into chilled glasses and serve immediately. Seriously, don’t wait – it’s best enjoyed fresh!

Expert Tips

A few little secrets to make your lassi even better:

• Chill everything! Chilled mango pulp and milk are key for a truly refreshing lassi.
• Don’t over-blend. Over-blending can make the lassi a little frothy. Just blend until smooth.
• Taste as you go. Adjust the sugar to your preference. Everyone has a different sweet spot!

Variations

Want to get creative? Here are a few fun twists on the classic Mango Lassi:

Vegan Mango Lassi

My friend, Priya, is vegan, and she swears by using coconut milk or almond milk instead of dairy milk. It adds a lovely subtle flavor! You might need to adjust the sugar slightly, depending on the sweetness of your plant-based milk.

Spice Level Adjustment: Cardamom & Ginger

A tiny pinch of cardamom or grated ginger can add a beautiful warmth and complexity to your lassi. My grandmother always added a pinch of cardamom – it’s a lovely touch!

Mango Lassi with Yogurt

For an extra creamy and tangy lassi, add a couple of tablespoons of plain yogurt (dahi) to the blender. It’s a popular variation in many Indian households.

Summer Cooling Adaptations

Add a few mint leaves to the blender for an extra cooling effect. Or, a splash of rose water for a floral aroma.

Serving Suggestions

Mango Lassi is perfect on its own, but it also pairs beautifully with:

• Spicy Indian snacks like samosas or pakoras
• A light lunch or dinner
• As a refreshing dessert after a meal

Storage Instructions

Honestly, Mango Lassi is best enjoyed immediately. But, if you absolutely have leftovers, you can store it 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

Got questions? I’ve got answers!

What is the best type of mango to use for lassi?

Alphonso mangoes are the gold standard, but Kesar or Honey mangoes are great substitutes. You want a mango that’s sweet, fragrant, and has a creamy texture.

Can I make mango lassi ahead of time?

It’s best enjoyed fresh, but you can prep the mango pulp ahead of time and store it in the fridge. Then, just blend it with the milk and sugar when you’re ready to serve.

How do I adjust the sweetness of the lassi?

Start with 2 tablespoons of sugar and taste as you go. Add more sugar, honey, or your preferred sweetener until it reaches your desired sweetness.

What if I don’t have chilled milk?

You can add a few ice cubes to the blender, but it will slightly dilute the flavor. Chilling the milk beforehand is always best!

Can I add any other fruits to mango lassi?

Absolutely! A few slices of banana or a handful of strawberries can add a delicious twist.

Is Mango Lassi a good source of probiotics?

If you add yogurt (dahi) to your lassi, it will be a good source of probiotics, which are beneficial for gut health.