Authentic Mango Lassi Recipe – Cardamom & Saffron Bliss

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Lassi Recipe – Cardamom & Saffron Bliss

Hey everyone! If you’re anything like me, the mere thought of mangoes instantly transports you to a sunny, happy place. And what better way to celebrate the king of fruits than with a classic Mango Lassi? This isn’t just a recipe; it’s a little slice of summer in a glass, and I’m so excited to share my version with you. I first made this for my family during a particularly hot summer, and it’s been a tradition ever since!

Why You’ll Love This Recipe

This Mango Lassi is unbelievably refreshing, quick to make, and bursting with flavour. It’s the perfect drink for a hot day, a sweet treat after a spicy meal, or just a little something special to brighten your day. Plus, the cardamom and saffron add a touch of elegance that takes it beyond your average fruit smoothie. It’s seriously addictive!

Ingredients

Here’s what you’ll need to whip up this delightful lassi:

• 1 cup Mango, chopped (about 150g)
• 1 cup Curd (yogurt), chilled (about 240ml)
• 2 tbsp Sugar (about 20g) – adjust to taste!
• ¼ – ½ tsp Cardamom Powder (about 0.5-1g)
• 10-12 Saffron Strands
• 5-6 Ice Cubes
• ¼ – ½ cup Water (about 60-120ml) – to adjust consistency

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mango: Ripe, juicy mangoes are key. We’ll dive deeper into varieties later!
• Curd (Yogurt): I prefer using full-fat curd for a richer, creamier lassi. But low-fat works too!
• Sugar: Feel free to use any sweetener you like – honey or maple syrup are great alternatives.
• Cardamom: Freshly ground cardamom is always best, but a good quality powder works wonderfully.
• Saffron: A little goes a long way! It adds a beautiful colour and subtle flavour.
• Water: Start with ¼ cup and add more gradually until you reach your desired 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 favourites:

• Alphonso: The gold standard! Known for its intense sweetness and creamy texture.
• Kesar: Another excellent choice, with a beautiful aroma and rich flavour.
• Dasheri: Slightly tart, but still wonderfully sweet and fragrant.
• Tommy Atkins: Readily available and a good option if you can’t find the others.

The Role of Cardamom & Saffron – Aromatic Spices

Cardamom and saffron aren’t just for show! Cardamom adds a warm, fragrant note that complements the mango beautifully. Saffron, with its delicate floral flavour and vibrant colour, adds a touch of luxury. Trust me, don’t skip these!

Choosing the Right Yogurt (Curd)

The type of yogurt you use impacts the final texture. I usually go for thick, creamy curd. Dahi is the traditional Indian yogurt used, and it gives the most authentic flavour. If your yogurt is too thin, you can strain it through a muslin cloth for a few hours to thicken it up.

Sweetness Level – Adjusting the Sugar

Everyone has a different sweet tooth! Start with 2 tablespoons of sugar and taste as you go. You can always add more, but you can’t take it away. I sometimes use a little less sugar if my mangoes are particularly sweet.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, rinse and chop your fresh mangoes into small pieces. The smaller the pieces, the easier they’ll blend.
2. Now, into your blender goes the chopped mango, sugar, cardamom powder, and saffron strands. Blend it all up until you have a smooth, vibrant mango pulp.
3. Next, add the chilled yogurt, ice cubes, and water. Blend again until everything is creamy and well combined. Don’t be afraid to scrape down the sides of the blender a couple of times!
4. Pour the lassi into glasses.
5. Garnish with a sprinkle of chopped nuts (pistachios or almonds are lovely) or a few extra mango chunks.
6. Serve immediately and enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving the Perfect Lassi Consistency: Add water gradually until you reach your desired thickness. Some people like it thick and creamy, others prefer it a little thinner.
• Blending Techniques for a Smooth Texture: A high-powered blender will give you the smoothest results. If you don’t have one, blend for a little longer.
• Using Ripe Mangoes for Optimal Flavor: This is crucial! The riper the mango, the sweeter and more flavourful your lassi will be.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mango Lassi: Substitute the curd with plant-based yogurt (coconut or almond yogurt work well).
• Gluten-Free Mango Lassi: This recipe is naturally gluten-free!
• Spice Level Adjustment – Ginger or Chili: A tiny pinch of grated ginger or a very small piece of green chili can add a lovely kick. My friend, Priya, loves adding a hint of ginger!
• Festival Adaptations – Holi or Summer Celebrations: During Holi, I sometimes add a pinch of turmeric for a vibrant yellow colour.

Serving Suggestions

Mango Lassi is delicious on its own, but it also pairs well with:

• Spicy Indian dishes like biryani or curry.
• Grilled meats or vegetables.
• A light dessert like gulab jamun.

Storage Instructions

Mango Lassi is best enjoyed immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture may change slightly, so you might need to give it a quick blend before serving.

FAQs

Let’s answer some common questions:

What type of mango is best for lassi?

Alphonso or Kesar are the absolute best, but any ripe, sweet mango will work!

Can I make mango lassi ahead of time?

It’s best served fresh, but you can prepare the mango pulp ahead of time and store it in the fridge. Then, just blend it with the yogurt and ice when you’re ready to serve.

How do I adjust the sweetness of the lassi?

Start with less sugar and add more to taste. Honey or maple syrup are great alternatives.

What if I don’t have saffron? Can I substitute it?

You can skip the saffron if you don’t have it, but it does add a unique flavour and colour. A tiny pinch of turmeric can give it a similar golden hue, but it won’t have the same flavour.

Can I freeze mango lassi?

Freezing isn’t ideal, as it can affect the texture. However, you can freeze it in popsicle molds for a refreshing treat!