Mango Lassi Recipe – Saffron Infused Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Mango Lassi Recipe – Saffron Infused Indian Summer Drink

Introduction

Oh, Mango Lassi. Just the name conjures up images of sunny afternoons and the sweet, fragrant taste of summer, doesn’t it? This isn’t just a drink; it’s a little slice of happiness in a glass. I remember the first time I had a truly amazing Mango Lassi – it was in a small cafe in Mumbai, and it was life-changing. Since then, I’ve been on a mission to recreate that magic at home, and this saffron-infused version is my absolute favorite. It’s incredibly easy to make, wonderfully refreshing, and guaranteed to become a family favorite.

Why You’ll Love This Recipe

This Mango Lassi is more than just delicious. It’s quick – ready in under 5 minutes! It requires minimal ingredients, making it perfect for a last-minute treat. The saffron adds a touch of luxury and a beautiful aroma that elevates the simple mango flavor. Plus, it’s naturally cooling, making it the ideal drink for hot weather.

Ingredients

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

• 1 part Mango (about 1 cup, or 150g)
• 1 part Coconut Milk (about 1 cup, or 240ml)
• 1 part Ice (about 1 cup)
• A pinch of Saffron
• Sugar to taste (start with 1-2 teaspoons, or 5-10g)

Ingredient Notes

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

Mango Varieties for the Best Lassi

The type of mango you use really impacts the flavor. Alphonso mangoes are the gold standard – incredibly sweet and fragrant. But if you can’t find them, don’t worry! Honey mangoes (ataulfo), Kent, or even Tommy Atkins will work beautifully. Just adjust the sugar accordingly, as some varieties are sweeter than others.

The Creaminess of Coconut Milk – Full Fat vs. Low Fat

I highly recommend using full-fat coconut milk for the richest, creamiest lassi. It really makes a difference in the texture. However, if you prefer a lighter version, low-fat coconut milk will still work, though the lassi won’t be quite as decadent.

Saffron: The Spice of Royalty – Quality and Usage

Saffron is expensive, but a little goes a long way. Look for good quality saffron threads – they should be a deep red color. Crushing the saffron with a little sugar helps release its flavor and color.

Sugar Alternatives

Feel free to experiment with sugar alternatives! Honey, maple syrup, or even a date syrup work well. Adjust the amount to your liking.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, wash, peel, and cube your mango. You want about one cup of lovely, ripe mango chunks.
2. Now, combine the mango, coconut milk, and ice in your blender.
3. Crush a pinch of saffron with a small amount of sugar using a mortar and pestle (or the back of a spoon!). Then, add this fragrant mixture to the blender.
4. Blend everything until it’s smooth and creamy. This usually takes about 30-60 seconds, depending on your blender.
5. Give it a taste! Adjust the sugar to your liking. Remember, mangoes vary in sweetness.
6. Pour into glasses, garnish with a few extra saffron threads (for that beautiful touch!), and serve immediately.

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 less and add more until you reach your desired thickness.

Preventing a Watery Lassi

Using frozen mango chunks can help prevent a watery lassi. You can freeze diced mango for about 30 minutes before blending.

The Importance of Chilled Ingredients

Using chilled mango and coconut milk will result in a colder, more refreshing lassi.

Variations

This recipe is a great base for experimentation!

Vegan Mango Lassi

This recipe is already vegan if you use plant-based yogurt!

Mango Lassi with Yogurt (Traditional Version)

For a more traditional Mango Lassi, substitute half of the coconut milk with plain yogurt (about ½ cup or 120ml). My grandmother always made hers this way!

Spice Level Adjustment – Adding Cardamom or Ginger

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

Festival Adaptations – Mango Lassi for Holi or Summer Celebrations

During Holi, I like to add a tiny pinch of turmeric for a vibrant yellow color. It’s a fun and festive touch!

Serving Suggestions

Mango Lassi is delicious on its own, but it also pairs well with Indian snacks like samosas or pakoras. It’s also a fantastic accompaniment to a spicy meal – the sweetness helps cool things down.

Storage Instructions

Mango Lassi is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Be aware that it may separate, so give it a good stir before drinking.

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 Honey mangoes, Kent, or Tommy Atkins are good substitutes.

Can I make Mango Lassi ahead of time?

It’s best enjoyed fresh, but you can store it for up to 24 hours in the fridge.

How can I adjust the sweetness of the lassi?

Start with less sugar and add more to taste. You can also use honey or maple syrup.

What if I don’t have saffron? Can I substitute it?

You can omit the saffron, but it does add a unique flavor and aroma. A tiny pinch of turmeric can give a similar color, but won’t replicate the taste.

Is Mango Lassi a healthy drink?

Mango Lassi is a treat, but it does contain vitamins and antioxidants from the mango. Using full-fat coconut milk provides healthy fats. It’s all about balance!