Mango lassi makes everyone happy. What’s not to love? The sweetness of the mango, combined with the goodness of milk and yoghurt. Here’s my recipe on how to make mango lassi at home. Make this and you’ll never buy a mango lassi again!
Mango lassis are a firm family favourite when we go to Indian restaurants. Before we even order our starters, we always place our order for our mango lassis and demand these arrive first. And as soon as our lassis arrive, they’re gone, glugged down fast and furiously, leaving us satiated and ready for the onslaught of curries.
Mango lassi is more than just a smoothie
This drink is more than just a simple smoothie and to call it a smoothie just doesn’t do the lassi any justice.
It is said that the lassi was invented around 1000 years ago, originating from the Punjab area in India. Back then when there were no fridges, farmers would make this drink by stirring cooled milk in clay pots and sweetening it with sugar.
Lassi, enjoy it sweet or savoury
Mango lassi is probably the most well-known variation of this drink. But a lassi doesn’t always have to be sweet, it can be savoury too, with salt and fresh herbs such as mint and coriander.
How to make mango lassi at home
Making a lassi is easy, and the addition of a couple of key ingredients will your lassi an authentic taste. I always add the seeds from a crushed cardamom pod. Believe me, you can taste the difference. And for a little added sweetness, drop in a tablespoon of honey.
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How to make an authentic mango lassi at home
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 2 1x
- Cuisine: Indian
Ingredients
- 150mls mango pulp (or the flesh of one mango, preferably Alphonso)
- 2 cardamom pods crushed and seeds extracted
- 5 tbs Greek yoghurt
- 200mls milk
- 1 tbs honey
- 1 tbsp unsalted pistachio nuts (without shells) (optional)
Instructions
- Place all your ingredients (except for the pistachio nuts) into a blender, and whizz up until you have a thick creamy consistency
- Add more honey if you want a sweeter flavour and whizz again
- Roughly chop the pistachio seeds
- Pour mango mixture into a glass, garnish with the pistachio seeds and enjoy!
Notes
- I use mango pulp and fresh mangoes for my mango lassi. Â You can find large tins of mango pulp in Asian greengrocers.
- If you want a more tart flavour, add a squeeze of lime