Authentic Mango Lassi Recipe – Easy Summer Indian Drink

Last Updated on 4 months by Neha Deshmukh

Authentic Mango Lassi Recipe – Easy Summer Indian Drink

Hey everyone! If you’re anything like me, the moment the weather starts warming up, you crave something cool, refreshing, and utterly delicious. And honestly, nothing hits the spot quite like a glass of homemade Mango Lassi. It’s a taste of sunshine in a glass, and I’m so excited to share my go-to recipe with you. I first made this when I was missing home during a particularly hot summer, and it instantly transported me back to my grandmother’s kitchen!

Why You’ll Love This Recipe

This Mango Lassi isn’t just a drink; it’s an experience. It’s incredibly easy to make, requiring just a handful of ingredients and minimal effort. Plus, it’s unbelievably versatile – you can adjust the sweetness, thickness, and even add a little spice to make it your own. It’s the perfect drink for a hot day, a quick breakfast, or even a light dessert.

Ingredients

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

• 1 ripe mango
• 2-3 glasses of water (approximately 480-720ml)
• Sugar, as per requirement (start with 2-3 tablespoons, about 30-45g)
• A handful of ice cubes

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

Mango Selection – Choosing the Perfect Mango

Seriously, the mango is the star here. You want a ripe mango with yellow skin and a slightly firm texture. Avoid anything that feels overly soft or bruised. Alphonso mangoes are the gold standard for lassi, if you can get your hands on them, but any sweet, fragrant mango will work beautifully. Kesar or Totapuri are also fantastic choices!

Sugar – Adjusting Sweetness to Your Preference

I always say, sweetness is personal! Start with 2-3 tablespoons of sugar and taste as you go. You can always add more, but you can’t take it away. If your mango is particularly sweet, you might not need much sugar at all.

Yogurt Options – Traditional vs. Modern Approaches

Traditionally, Mango Lassi is made with yogurt (dahi). However, this recipe focuses on a lighter, more refreshing version using water. If you do want to add yogurt, about ½ cup (120ml) of plain yogurt works wonderfully. It will give it a lovely tang and creaminess.

Regional Variations – North Indian vs. South Indian Lassi Styles

Lassi varies quite a bit across India! North Indian lassi is often richer and creamier, frequently using yogurt and sometimes a touch of cream. South Indian versions can be lighter and more fruit-focused, like this one. Some regions even add a pinch of cardamom or saffron for extra flavor.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, peel your mango and carefully cut the flesh into cubes, discarding the seed. It’s a little messy, but totally worth it!
2. Add the mango cubes, sugar, and ice cubes to your blender.
3. Pour in 2-3 glasses of water.
4. Now, blend everything together until it’s beautifully smooth.
5. Give it a taste and adjust the sugar if needed. Blend again for another minute or two to make sure everything is perfectly combined.
6. Pour into glasses, garnish with a few mango slices or a scoop of mango ice cream (if you’re feeling fancy!), and serve immediately.

Expert Tips

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

Achieving the Perfect Lassi Consistency

The ideal lassi should be thick enough to sip, but not so thick it feels like a milkshake. Adjust the amount of water to achieve your desired consistency.

Preventing a Watery Lassi

Using frozen mango chunks can help prevent a watery lassi, especially if you’re not using yogurt. You can also add a few more ice cubes.

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 and scrape down the sides of the blender a few times.

Variations

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

Vegan Mango Lassi

Simply skip the yogurt (if you were planning to add it) and use plant-based milk like almond or coconut milk instead of water.

Mango Lassi with Yogurt Alternatives (Dairy-Free)

Use coconut yogurt or soy yogurt for a creamy, dairy-free lassi.

Spice Level – Adding a Hint of Cardamom or Saffron

My aunt always adds a tiny pinch of cardamom powder to her lassi – it’s divine! A few strands of saffron soaked in a tablespoon of warm milk also add a beautiful flavor and color.

Festival Adaptations – Mango Lassi for Holi or Summer Celebrations

During Holi, I like to add a tiny drop of rose water for a floral aroma. It feels so festive!

Mango Lassi with Rose Water

A teaspoon of rose water adds a lovely floral note. Don’t overdo it, though – a little goes a long way!

Serving Suggestions

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

• Spicy Indian snacks like samosas or pakoras
• A light lunch of rice and dal
• As a refreshing dessert after a flavorful meal

Storage Instructions

Mango Lassi is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 24 hours. It may separate, so give it a good stir before drinking.

FAQs

Let’s answer some common questions:

What type of mango is best for lassi?

Alphonso mangoes are the best, but Kesar, Totapuri, or any sweet, fragrant mango will work well.

Can I make mango lassi ahead of time?

You can, but it’s best enjoyed fresh. It may separate upon standing.

How do I adjust the sweetness of the lassi?

Start with 2-3 tablespoons of sugar and add more to taste.

Can I use frozen mango for this recipe?

Absolutely! Frozen mango will make your lassi extra cold and thick.

What is the difference between lassi and a smoothie?

Lassi traditionally includes yogurt, while smoothies can be made with various fruits and liquids. This recipe is a lighter version, focusing on mango and water.

Is it necessary to add water to the lassi?

Not necessarily, but it helps to achieve the desired consistency. You can adjust the amount of water to your liking.

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