Mango Lassi Recipe – Easy Indian Summer Drink with Tutti Frutti

Last Updated on 3 months by Neha Deshmukh

Mango Lassi Recipe – Easy Indian Summer Drink With Tutti Frutti

Hey everyone! If you’re anything like me, the moment the weather starts warming up, you crave something cool, refreshing, and just a little bit indulgent. And honestly, nothing hits the spot quite like a creamy, dreamy Mango Lassi. This isn’t just a drink; it’s a little slice of sunshine in a glass! I remember making this for the first time during a particularly scorching summer, and it instantly became a family favorite. Let me show you how easy it is to make this classic Indian treat.

Why You’ll Love This Recipe

This Mango Lassi recipe is seriously foolproof. It comes together in just 5 minutes with minimal ingredients. Plus, it’s incredibly versatile – you can adjust the sweetness and even make it vegan! It’s the perfect drink for a hot day, a quick breakfast, or even a delightful dessert. Honestly, who doesn’t love a good mango lassi?

Ingredients

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

• 2 cups mango pulp (about 300ml)
• 1 cup milk (about 240ml)
• 2 scoops vanilla ice cream (about 100g)
• ¼ cup chopped nuts (almonds, pistachios – about 30g)
• 2 tbsp tutti frutti (about 20g)
• 2 cherries, for garnish
• Sugar, as needed (optional)

Ingredient Notes

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

• Mangoes: Ripe, sweet mangoes are key. Alphonso mangoes are the gold standard for lassi, but any sweet, fragrant variety will work beautifully. If you’re using frozen mango pulp, that’s totally fine too (see FAQs!).
• Milk: Traditionally, full-fat milk is used for a richer lassi. But you can use any kind of milk you prefer – almond milk, soy milk, or even low-fat milk will work.
• Tutti Frutti: This colorful mix of candied fruits adds a lovely chewy texture and a touch of sweetness. It’s a staple in Indian sweets and desserts, and it just feels right in a Mango Lassi! You can usually find it at Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, add the mango pulp and milk to your blender.
2. If you like your lassi a little sweeter, add sugar to taste. Start with a tablespoon and add more as needed.
3. Blend everything until it’s super smooth and creamy.
4. Now, gently fold in the vanilla ice cream. Don’t over-blend – you want to keep some of that lovely ice cream texture.
5. Pour the mixture into tall glasses.
6. Top each glass with a generous sprinkle of chopped nuts and tutti frutti.
7. Pop a cherry on top for a little extra flair!
8. Serve immediately with a spoon and a straw. Enjoy!

Expert Tips

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

• Chill your glasses: This keeps your lassi colder for longer.
• Don’t skip the garnish: The nuts and tutti frutti add a wonderful textural contrast.
• Adjust the consistency: If your lassi is too thick, add a splash more milk. If it’s too thin, add another scoop of ice cream.

Variations

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

• Vegan Mango Lassi: Simply swap the milk for your favorite plant-based milk (almond, soy, or oat work great) and use vegan vanilla ice cream. My friend, Priya, swears by coconut milk for an extra tropical twist!
• Sugar-Free Mango Lassi: Omit the sugar altogether, or use a natural sweetener like stevia or honey. Ripe mangoes are often sweet enough on their own.
• Spice Level – Cardamom Infusion: Add a pinch of cardamom powder (about ¼ teaspoon) to the blender for a warm, aromatic flavor. My grandmother always added a tiny bit – it’s so comforting.
• Festival Adaptations – Holi Special: During Holi, I like to add a tiny drop of yellow food coloring to make the lassi extra festive!

Serving Suggestions

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

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

Storage Instructions

This one’s best enjoyed immediately! However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, so you may need to give it a quick blend before serving.

FAQs

Got questions? I’ve got answers!

• Can I use frozen mango pulp for this recipe? Absolutely! Just thaw it slightly before blending.
• What kind of milk is best for Mango Lassi? Full-fat milk creates the richest lassi, but any milk you like will work.
• How can I adjust the sweetness of the Mango Lassi? Start with a tablespoon of sugar and add more to taste. Remember, ripe mangoes are naturally sweet!
• Can I make Mango Lassi ahead of time? It’s best fresh, but you can store it for up to 24 hours.
• What is tutti frutti, and where can I find it? Tutti frutti is a colorful mix of candied fruits. You can find it at Indian grocery stores or online.