Authentic Mango Lassi Recipe – Cooling Indian Yogurt Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Lassi Recipe – Cooling Indian Yogurt Drink

Hey everyone! If you’re looking for a taste of sunshine in a glass, you’ve come to the right place. This Mango Lassi recipe is a family favorite, and honestly, it’s my go-to on a hot day. It’s creamy, dreamy, and bursting with mango flavor. I first made this when I was craving something sweet and cooling after a particularly spicy meal, and it’s been a staple ever since! Let’s get into it.

Why You’ll Love This Recipe

This isn’t just any Mango Lassi recipe. It’s a little bit special. It’s quick to make – seriously, 10 minutes is all you need! It’s incredibly refreshing, perfect for beating the heat. And the subtle blend of spices? That’s what takes it from good to absolutely amazing. Trust me, you’ll be making this all summer long.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1.5 cup yogurt
• 0.25 cup water
• 0.5 cup mango puree
• 1 cup ripe mango (chopped)
• 1 tsp green chili (finely chopped)
• 0.5 tsp roasted cumin powder
• 0.25 tsp black pepper powder
• 0.25 tsp mint powder
• 1 tsp sugar
• 2 tbsp fresh mint leaves (chopped)
• 2 tbsp fresh coriander leaves (chopped)
• 1 pinch salt

Ingredient Notes

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

Yogurt (Type & Fat Content)

I prefer using full-fat yogurt for the richest, creamiest lassi. But you can absolutely use low-fat or even Greek yogurt! Greek yogurt will give you a very thick lassi, so you might need to add a splash more water to get the consistency you like. About 240g of yogurt is equivalent to 1 cup.

Mango Puree vs. Fresh Mango

Both work beautifully! Fresh mango gives a lovely texture, but mango puree is super convenient, especially when mangoes aren’t in season. If using puree, make sure it’s 100% mango with no added sugar.

Roasted Cumin Powder – The Secret Ingredient

Don’t skip this! Roasting the cumin seeds before grinding them adds a warm, smoky depth of flavor that’s just incredible. I always roast a big batch and store it for recipes like this.

Black Pepper – A Traditional Touch

It sounds a little odd, but trust me on this one. A tiny pinch of black pepper enhances the sweetness of the mango and adds a subtle warmth. It’s a classic addition in many Indian drinks and desserts.

Mint Powder – Enhancing Freshness

Dried mint powder adds a concentrated minty flavor. If you don’t have it, you can use a little extra fresh mint, but the powder gives a unique boost.

Regional Variations in Spice Levels

Spice levels vary across India! Some regions love a really fiery lassi, while others prefer it mild. Feel free to adjust the green chili to your liking.

Step-By-Step Instructions

Alright, let’s make some lassi!

1. In a mixing bowl, combine the yogurt, water, mango puree, sugar, roasted cumin powder, black pepper powder, mint powder, and salt. Whisk it all together until it’s beautifully smooth. No lumps allowed!
2. Now, gently fold in the chopped mango, finely chopped green chili, chopped mint leaves, and chopped coriander leaves. Be gentle – we want to keep some texture.
3. Give it a taste and adjust the sugar or chili if needed. This is your lassi, so make it perfect for you!
4. Finally, garnish with extra mango chunks, a sprinkle of chili flakes (if you’re feeling adventurous!), and a few fresh herbs.
5. Chill for at least 2 hours before serving. This allows the flavors to meld together and makes it extra refreshing.

Expert Tips

• For a smoother lassi: Blend all the ingredients in a blender instead of whisking.
• Don’t over-blend: Over-blending can make the lassi too frothy.
• Use chilled ingredients: This will help keep the lassi cold and refreshing.

Variations

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

Vegan Mango Lassi

Swap the yogurt for a plant-based alternative like coconut yogurt or cashew yogurt. It’s surprisingly delicious! My friend, Priya, swears by cashew yogurt for the creamiest vegan lassi.

Spice Level Adjustments

If you’re sensitive to spice, omit the green chili altogether. Or, for a real kick, add a pinch of cayenne pepper!

Mango Lassi for Summer Festivals (Holi, Baisakhi)

During festivals like Holi and Baisakhi, a slightly sweeter and richer lassi is often served. Add a tablespoon of rose water and a few strands of saffron for a festive touch.

Sugar-Free Mango Lassi

Use a natural sweetener like stevia or monk fruit instead of sugar. You can also rely on the natural sweetness of the mangoes, especially if they’re really ripe.

Serving Suggestions

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

• Spicy Indian dishes (it helps cool the palate!)
• Light snacks like samosas or pakoras
• A simple fruit salad
• Just enjoyed on a hot afternoon!

Storage Instructions

Leftover Mango Lassi can be stored 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

What type of yogurt is best for Mango Lassi?

Full-fat yogurt gives the richest flavor and creamiest texture, but low-fat or Greek yogurt work too!

Can I use frozen mango for this recipe?

Absolutely! Frozen mango is a great option, especially when fresh mangoes aren’t in season. Just thaw it slightly before using.

How can I make the lassi thicker or thinner?

For a thicker lassi, use Greek yogurt or add a few ice cubes. For a thinner lassi, add a little more water.

What is the purpose of black pepper in Mango Lassi?

It might sound strange, but black pepper enhances the sweetness of the mango and adds a subtle warmth. It’s a traditional ingredient!

Can I make Mango Lassi ahead of time?

Yes, you can make it a few hours ahead of time. Just store it in the refrigerator and give it a good stir before serving.

How do I roast cumin powder at home?

Heat a dry pan over medium heat. Add cumin seeds and roast for 2-3 minutes, stirring constantly, until fragrant. Let cool completely before grinding into a powder.

Enjoy your homemade Mango Lassi! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!