Mango Lassi Recipe – Authentic Indian Mango Drink with Vanilla Ice Cream

Last Updated on 2 months by Neha Deshmukh

Mango Lassi Recipe – Authentic Indian Mango Drink With Vanilla Ice Cream

Hey everyone! If you’re looking for a taste of sunshine in a glass, you have to try this Mango Lassi recipe. It’s seriously the most refreshing drink, especially on a hot day. I remember making this for the first time during a particularly sweltering summer, and it instantly became a family favorite. It’s creamy, sweet, and bursting with mango flavor – pure bliss!

Why You’ll Love This Recipe

This Mango Lassi isn’t just delicious; it’s incredibly easy to make! It requires minimal ingredients and practically no cooking time. Plus, it’s a fantastic way to enjoy the king of fruits – mangoes! It’s perfect for a quick breakfast, a cooling afternoon treat, or even as a delightful accompaniment to your Indian meals. Honestly, once you try it, you’ll be hooked.

Ingredients

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

• 2 cups ripe mango pulp (about 300ml)
• 1 cup chilled milk (240ml)
• 2 scoops vanilla ice cream (about 100g)
• 1-2 tbsp sugar (15-30ml), or to taste
• Whipped cream, for garnish (optional)
• Chopped nuts, for garnish (optional)

Ingredient Notes

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

Mango Pulp: Choosing the Right Mangoes

The star of the show! Alphonso mangoes are the classic choice for lassi, offering that intense sweetness and aroma. But honestly, any sweet, ripe mango will work beautifully – Kent, Keitt, or even Tommy Atkins will do in a pinch. You’ll need about 2-3 large mangoes to get 2 cups of pulp. If you’re using frozen mango pulp, that works great too – just thaw it slightly before blending.

Milk: Full Fat vs. Low Fat Options

I usually use full-fat milk for a richer, creamier lassi. But if you prefer a lighter version, low-fat or even skim milk will work just fine. You can also experiment with plant-based milks like almond or oat milk for a vegan twist (more on that later!).

Ice Cream: Vanilla Bean vs. Other Flavors

Vanilla ice cream adds that lovely creaminess and sweetness. I love using vanilla bean ice cream for a more pronounced vanilla flavor, but regular vanilla works perfectly well. You could even try mango ice cream for an extra mango boost!

Sugar: Adjusting Sweetness to Your Preference

The amount of sugar really depends on how sweet your mangoes are and your personal preference. Start with 1 tablespoon and add more to taste. Remember, you can always add more, but you can’t take it away!

Regional Variations in Lassi

Lassi isn’t a one-size-fits-all drink! Across India, you’ll find different variations. Some regions add a pinch of cardamom or saffron, while others prefer a tangier lassi with a squeeze of lime. In Punjab, you might find lassi made with dahi (yogurt) instead of ice cream for a more traditional, slightly tart flavor.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, add the mango pulp, chilled milk, and vanilla ice cream to your blender.
2. Next, add 1 tablespoon of sugar. We can always add more later!
3. Now, blend everything together until it’s super smooth and creamy. Seriously, blend it well – nobody likes chunky lassi!
4. Give it a taste and add more sugar if needed.
5. Pour the lassi into tall glasses, leaving a little space at the top for the fun stuff.
6. Finally, top with a swirl of whipped cream, a sprinkle of chopped nuts, and maybe even a cherry or two.

Expert Tips

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

Achieving the Perfect Consistency

Want a thicker lassi? Add a little more ice cream or frozen mango chunks. For a thinner lassi, add a splash more milk. It’s all about finding your sweet spot!

Keeping the Lassi Cold

Chilled ingredients are key! Make sure your milk is well-chilled, and consider chilling your glasses in the freezer for a few minutes before serving.

Blending Techniques for a Smooth Texture

A high-powered blender will give you the smoothest results. 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

My friend, Priya, is vegan, and she swears by using coconut milk and vegan vanilla ice cream. It’s just as delicious!

Gluten-Free Mango Lassi

This recipe is naturally gluten-free, so you’re good to go! Just double-check the label on your ice cream to be sure.

Spice Level: Adding a Hint of Cardamom or Ginger

A tiny pinch of cardamom or grated ginger can add a lovely warmth and complexity to the lassi.

Festival Adaptations: Mango Lassi for Holi or Summer Celebrations

During Holi, I sometimes add a tiny drop of rose water for a floral aroma. It’s a beautiful touch!

Serving Suggestions

Mango Lassi is fantastic on its own, but it also pairs beautifully with Indian snacks like samosas or pakoras. It’s also a great accompaniment to a spicy curry, helping to cool the palate.

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. It may separate slightly, so just give it a good stir before serving.

FAQs

Let’s answer some common questions!

What is the origin of Mango Lassi?

Mango Lassi originated in the Punjab region of India. Traditionally, it was made with yogurt (dahi) instead of ice cream, and was a refreshing drink enjoyed during the hot summer months.

Can I make Mango Lassi without ice cream?

Yes! You can substitute the ice cream with an equal amount of yogurt for a more traditional, tangy lassi.

How can I adjust the thickness of the lassi?

Add more ice cream or frozen mango for a thicker lassi, and more milk for a thinner lassi.

What type of mangoes are best for making lassi?

Alphonso mangoes are considered the best, but any sweet, ripe mango will work well.

Can I prepare Mango Lassi ahead of time?

You can blend the ingredients ahead of time and store them in the refrigerator, but it’s best to add the ice cream just before serving to maintain the creamy texture.