Restaurant Style Mango Lassi Recipe

Mango pulp: The base of the lassi, providing a rich, fruity flavor. Fresh or canned can be used.

Yogurt: Adds creaminess and a slight tang, balancing the sweetness of the mango.

Milk: Helps to thin the mixture to the desired consistency.

Sugar: Sweetens the lassi to taste, adjustable based on the sweetness of the mango pulp.

Cardamom powder: Adds a fragrant, spicy note that complements the mango.

Ice cubes: Optional, but they make the lassi extra refreshing when blended in.

To achieve a smoother and creamier mango lassi, ensure that the mango pulp is thoroughly blended with the yogurt and milk. If using fresh mangoes, make sure they are fully ripe for maximum sweetness and flavor. Strain the mango pulp through a fine mesh sieve to remove any fibrous bits before blending. This will result in a more refined texture. Additionally, chilling the yogurt and milk beforehand can enhance the overall refreshing quality of the drink.

• fresh or canned mango pulp - Substitute with peach pulp: Peach pulp provides a similar sweetness and texture, making it a good alternative when mangoes are not available.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can add a richer texture to the lassi.

• plain yogurt - Substitute with coconut yogurt: For a dairy-free option, coconut yogurt offers a similar consistency and a subtle coconut flavor that complements the fruit.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that maintains the creamy texture of the lassi.

• milk - Substitute with coconut milk: Coconut milk adds a tropical flavor and creamy texture, enhancing the overall taste of the lassi.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be adjusted to taste, offering a healthier alternative to sugar.

• sugar - Substitute with agave syrup: Agave syrup is a low-glycemic sweetener that can be used to adjust the sweetness without altering the flavor significantly.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, sweet spice that can replace cardamom in the lassi.

• cardamom powder - Substitute with nutmeg: Nutmeg provides a similar aromatic quality and can be used in smaller quantities to replace cardamom.

• ice cubes - Substitute with frozen mango chunks: Using frozen mango chunks instead of ice cubes can enhance the mango flavor while keeping the lassi chilled.

• To keep your mango lassi fresh and delightful, store it in an airtight container. This prevents any unwanted flavors from mingling with your creamy concoction.
• Place the container in the refrigerator. Your mango lassi will stay fresh for up to 2-3 days, retaining its vibrant flavor and creamy texture.
• If you want to enjoy your mango lassi over a longer period, freezing is an excellent option. Pour the lassi into freezer-safe containers, leaving some space at the top as liquids expand when frozen.
• For a more convenient serving, consider freezing the mango lassi in ice cube trays. Once frozen, transfer the cubes to a zip-lock bag. This way, you can blend a few cubes whenever you crave a refreshing drink.
• When you're ready to enjoy your frozen mango lassi, thaw it in the refrigerator for a few hours or overnight. Give it a good stir or blend to restore its smooth consistency.
• If you prefer a slushy texture, blend the frozen mango lassi cubes directly without thawing. This creates a delightful, icy treat perfect for hot days.
• Avoid refreezing mango lassi once it has been thawed. This can affect the texture and flavor, making it less enjoyable.
• For an extra touch of freshness, garnish your thawed or freshly made mango lassi with a sprinkle of cardamom powder or a few mint leaves before serving.

• Pour the mango lassi into a microwave-safe container, ensuring it is not filled to the brim to avoid spillage.
• Cover the container with a microwave-safe lid or a microwave-safe plate to prevent splatters.
• Heat on medium power for 20-30 seconds. Stir well to ensure even heating.
• If the lassi is not warm enough, continue heating in 10-second intervals, stirring in between, until it reaches the desired temperature.
• Alternatively, pour the lassi into a small saucepan and heat over low heat on the stovetop.
• Stir continuously to prevent the yogurt from curdling and to ensure even heating.
• Once warmed to your preference, remove from heat and pour back into a glass.
• Optionally, add a few ice cubes to cool it down slightly if it becomes too warm.

• Blender: To blend the mango pulp, yogurt, milk, sugar, and cardamom powder until smooth and creamy.

• Measuring cups: To measure the correct amounts of mango pulp, yogurt, and milk.

• Measuring spoons: To measure the sugar and cardamom powder accurately.

• Ice cube tray: To provide optional ice cubes if desired.

• Glasses: To pour the finished mango lassi into for serving.

• Spatula: To scrape down the sides of the blender to ensure all ingredients are well mixed.

Use canned mango pulp: Opt for canned mango pulp to save time on peeling and cutting fresh mangoes.

Pre-measure ingredients: Measure out the yogurt, milk, and sugar beforehand to streamline the blending process.

Batch preparation: Make a larger batch and store in the fridge for quick servings throughout the week.

Use a high-speed blender: A powerful blender will ensure your mango lassi is smooth and creamy in seconds.

Chill ingredients: Use pre-chilled yogurt and milk to skip the need for ice cubes.