Mango Lassi Recipe – Authentic Indian Mango Drink with Saffron

Last Updated on 2 months by Neha Deshmukh

Mango Lassi Recipe – Authentic Indian Mango Drink with Saffron

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 the perfect way to cool down on a hot day. I remember making this for the first time during a particularly sweltering summer, and it instantly became a go-to! It’s creamy, dreamy, and bursting with mango flavor. Let’s get blending!

Why You’ll Love This Recipe

This isn’t just any Mango Lassi. It’s a little bit special. We’re adding a pinch of saffron, which elevates the flavor and gives it a beautiful golden hue. It’s incredibly easy to make – seriously, just a few minutes – and requires minimal ingredients. Plus, it’s wonderfully refreshing and a fantastic introduction to Indian flavors.

Ingredients

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

• 2 medium-sized ripe mangoes
• 1.5 cup whole milk (about 360ml)
• 2-3 ice cubes
• 1-3 tablespoon sugar (or honey, to taste)
• 2 cups coconut milk (about 480ml) – optional, for a richer lassi
• 1 pinch saffron strands

Ingredient Notes

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

Mangoes: Choosing the Right Variety

The star of the show! Alphonso mangoes are the gold standard for lassi, if you can get your hands on them. They’re incredibly fragrant and sweet. But honestly, any ripe, sweet mango will work beautifully – Tommy Atkins, Kent, or even Ataulfo mangoes are great options. You’ll need about 300-400g of mango pulp.

Milk: Dairy vs. Coconut Milk – A Regional Twist

Traditionally, Mango Lassi is made with whole milk. It gives it that lovely creamy texture. However, coconut milk is a fantastic alternative, especially if you’re looking for a vegan option or want a slightly different flavor profile. In some parts of India, particularly along the coast, coconut milk lassi is incredibly popular!

Saffron: The Golden Spice & Its Benefits

A tiny pinch of saffron goes a long way! It adds a subtle floral aroma and a beautiful color. Saffron is also known for its health benefits, so it’s a win-win. Don’t skip it if you can help it!

Sugar/Honey: Adjusting Sweetness to Your Preference

The amount of sugar you need will depend on how sweet your mangoes are. Start with 1 tablespoon and add more to taste. I sometimes use honey instead of sugar for a slightly different flavor.

Step-By-Step Instructions

Alright, let’s make some lassi!

1. First, rinse, peel, and chop your ripe mangoes. Don’t worry about being too precise – we’re blending it all up anyway! Discard the stone, of course.
2. Now, add the mango pieces, milk (dairy or coconut, your choice!), and ice cubes to your blender.
3. Blend, blend, blend! Keep blending until everything is super smooth with no chunks left. This usually takes about a minute or two.
4. Give it a taste! Adjust the sweetness with sugar or honey if needed.
5. Pour into glasses. If you’re feeling fancy, garnish with a sprinkle of chopped nuts (pistachios or almonds are lovely) or a dollop of whipped cream.

Expert Tips

Want to take your Mango Lassi to the next level? Here are a few of my secrets:

Achieving the Perfect Lassi Consistency

The key is the ice! Start with 2-3 cubes and add more if you want a thicker lassi. If it’s too thick, just add a splash more milk.

Keeping the Lassi Cold

Mango Lassi is best served immediately. But if you need to make it ahead, you can chill the mango pulp and milk separately, then blend with ice just before serving.

Blending Techniques for a Smooth Texture

A high-powered blender is your friend here. If you don’t have one, blend in stages, stopping to scrape down the sides as needed.

Variations

Let’s get creative!

Vegan Mango Lassi

Simply substitute the dairy milk with coconut milk or another plant-based milk like almond or soy milk. It’s just as delicious!

Gluten-Free Mango Lassi

This recipe is naturally gluten-free! Just double-check that any garnishes you use (like whipped cream) are also gluten-free.

Spice Level: Adding a Hint of Cardamom or Ginger

My friend, Priya, loves adding a tiny pinch of cardamom powder to her lassi. It adds a lovely warmth. A small piece of grated ginger is also fantastic!

Festival Adaptations: Mango Lassi for Holi or Summer Celebrations

During Holi, I sometimes add a tiny drop of food coloring to make the lassi even more vibrant. It’s all about the fun!

Serving Suggestions

Mango Lassi is perfect on its own, but it also pairs beautifully with Indian snacks like samosas or pakoras. It’s also a lovely accompaniment to a spicy curry.

Storage Instructions

Honestly, Mango Lassi is best enjoyed fresh. 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

Got questions? I’ve got answers!

What is the best type of mango to use for Mango Lassi?

Alphonso mangoes are the best, but any ripe, sweet mango will work!

Can I make Mango Lassi ahead of time?

You can chill the mango pulp and milk separately, then blend with ice just before serving.

How can I adjust the sweetness of the lassi?

Start with 1 tablespoon of sugar or honey and add more to taste.

What is the purpose of saffron in Mango Lassi?

Saffron adds a subtle floral aroma, a beautiful color, and some health benefits!

Can I use frozen mangoes for this recipe?

Yes, you can! Just make sure to thaw them slightly before blending. You might need to adjust the amount of ice you use.