Mulberry Mango Lassi Recipe – Easy Indian Summer Drink

Last Updated on 4 months by Neha Deshmukh

Mulberry Mango Lassi Recipe – Easy Indian Summer Drink

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the summer heat. And honestly, nothing quite hits the spot like a cool, creamy lassi. Today, I’m sharing my absolute favorite – a Mulberry Mango Lassi! It’s a vibrant blend of sweet mangoes, slightly tart mulberries, and creamy milk. Trust me, this one’s a winner.

Why You’ll Love This Recipe

This Mulberry Mango Lassi is seriously the best of both worlds. It’s incredibly easy to make – we’re talking just 5 minutes of actual cooking time! Plus, it’s bursting with flavour and packed with goodness. It’s the perfect quick treat for a hot day, a delightful breakfast, or even a light dessert. I first made this when my niece came to visit, and she absolutely devoured it – now it’s a family favourite!

Ingredients

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

• 20 fresh mulberries
• 1 cup roughly chopped mangoes (about 150g)
• 1 cup milk (about 240ml) – adjust to preference
• 10 ice cubes

Ingredient Notes

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

Mulberries: A Seasonal Delight & Their Health Benefits

Mulberries are a bit of a hidden gem, aren’t they? They’re in season for a short time, usually in late spring and early summer, so grab them when you can! They have a lovely, slightly tart flavour that balances beautifully with the sweetness of the mango. Plus, they’re packed with antioxidants and vitamins. You can find them at local farmers markets or sometimes in well-stocked grocery stores.

Mangoes: Choosing the Right Variety for Sweetness

For this lassi, you want a mango that’s nice and sweet. Alphonso mangoes are amazing if you can get your hands on them – they’re incredibly fragrant and flavourful. But honestly, any sweet mango variety will work beautifully – Kent, Keitt, or even Tommy Atkins will do the trick. Just make sure they’re ripe!

Milk: Full Fat vs. Low Fat & Plant-Based Alternatives

I usually use full-fat milk for the creamiest lassi, but you can definitely use low-fat or skim milk if you prefer. For a vegan version, almond milk, soy milk, or even coconut milk work wonderfully. Coconut milk will give it a slightly different flavour profile, but it’s still delicious!

Step-By-Step Instructions

Alright, let’s get blending! It’s so simple, you won’t believe it.

1. First, gently wash your mulberries and add them to the blender.
2. Next, toss in the chopped mangoes. Don’t worry about being too precise with the chopping – the blender will take care of it.
3. Pour in the milk. Start with 1 cup, and you can always add a little more later if you want a thinner consistency.
4. Finally, add the ice cubes.
5. Now, blend everything on high speed until it’s smooth and creamy. This usually takes about 30-60 seconds, depending on your blender.

Expert Tips

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

• Achieving the Perfect Lassi Consistency: If your lassi is too thick, add a splash more milk. If it’s too thin, add a few more ice cubes and blend again.
• Keeping Your Lassi Cold: For an extra frosty lassi, chill your glasses in the freezer for about 15 minutes before pouring.

Variations

Want to switch things up? Here are a few fun variations to try:

• Vegan Mulberry Mango Lassi: Simply substitute the dairy milk with your favourite plant-based milk. I love using almond or coconut milk!
• Gluten-Free Adaptation (Naturally Gluten-Free): Good news! This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• 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. My grandmother always added a pinch of cardamom – it’s a lovely touch.
• Festival Adaptations: A Refreshing Drink for Holi or Baisakhi: This lassi is perfect for celebrations! You can add a drop of rose water for a festive touch.

Serving Suggestions

Pour your Mulberry Mango Lassi into chilled glasses and serve immediately. Garnish with a few fresh mulberries or a small mango slice for a pretty presentation. It’s delicious on its own, or you can enjoy it with a light snack like biscuits or namak pare.

Storage Instructions

This lassi is best enjoyed fresh! However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that it may separate slightly, so give it a good stir before drinking.

FAQs

Got questions? I’ve got answers!

What is a Lassi and where does it originate from?

Lassi is a traditional Indian yogurt-based drink. It originated in the Punjab region of India and is incredibly popular throughout the country, especially during the hot summer months.

Can I use frozen mangoes or mulberries in this recipe?

Yes, absolutely! Frozen fruit works just as well as fresh. You might need to add a little extra liquid to help it blend smoothly.

How can I adjust the sweetness of the lassi?

If you prefer a sweeter lassi, you can add a tablespoon of sugar, honey, or maple syrup. Taste and adjust as needed.

What if I don’t have a blender – can I still make this?

It’s definitely easier with a blender, but you could try mashing the mangoes and mulberries really well and then whisking everything together vigorously. It won’t be quite as smooth, but it will still be tasty!

Is this drink suitable for people with lactose intolerance?

If you’re lactose intolerant, you can use lactose-free milk or a plant-based milk alternative like almond or soy milk.