Mango Lassi Recipe is a thick, creamy, luscious and yummy drink made mostly during summers to beat the heat. Since Holi festival is just coming thought of posting Mango Lassi as couldn’t thick of something easy and quick to make.
My sis had given me some mangoes. So I just thought of making Mango Lassi as it’s just so refreshing and filling. I had 2 glasses by myself as they are so yum. In fact lot of recipes like thandai, gujiya, halwa, bhaang etc are made during occasion of holi. The recipe differs from state to state but mango lassi can be made in any state right 😉
If you don’t have mangoes don’t panic just add some other fruits like banana, berries or make chocolate lassi. I love mango lassi and chocolate lassi too. Mostly lassis are served in earthen wares or pots also known as khullar in India.
Lassis originate from North India where they are served in tall glasses. Various kind of lassis are made like plain lassi, kesar lassi, dry fruit lassi etc. Mangoes are favorite of many hence made mango lassi. Appropriate mango type would be Alphonso for lassi however use any good quality mangoes you have.
You could make a variety of dishes from mangoes like shakes, iced tea, kulfi, custard, phirni, barfi, cakes, cheesecake, cookies, kheer and also icecream.
Also mangoes happen to be one of my favorite food. Mangoes are also mentioned in ayurveda to be a compatible fruit with yogurt or milk.
Mango Lassi recipe and printable version below:
- 2 ripe alphonso mangoes or any other good variety of mangoes or mango pulp
- 1.5 cup hung yogurt or curd (dahi)
- ½ t/s cardamom powder (elaichi)
- few saffron strands (optional) infused in 2 tbsp hot milk (kesar dudh main bhigoya hua)
- 1 t/s rose water (optional) (gulab jal)
- sugar as requires (also depends on the sweetness of mango I used around 3 t/s of sugar)
- some ice cubes (optional)
- Firstly peel the mangoes and chop them into cubes.
- Combine chopped mangoes and sugar into a grinder and blend.
- Now add rose water, saffron infused milk, cardamom powder, ice cubes if using and hung curd into the grinder.
- Grind again until all is mixed well. But don't over grind the lassi.
- Serve the mango lassi in tall glasses with chole bhature. Garnish with reserved pistachio flakes or few kesar strands.
2.It's important not to over mix or over grind the mixture.
3.Add sugar as required or you could also add honey or jaggery powder.
4. If mangoes are sweet then add less sugar or add as per your preference.
5. You could add dry fruits but it's optional.