Traditional Mango Lassi Recipes

MANGO LASSI RECIPE

Steps:

• Skip this step is using canned mango pulp. Rinse the mangoes and chill them for a few hours. Peel and cube them. This keeps your mango lassi cold after blending.
• To a blender jar, add mangoes, yogurt, milk (or water or ice), cardamom powder and sugar.
• Blend until the mango lassi is super smooth. It should be thick yet of pouring consistency.
• Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. If you want more mango flavor, add more mangoes and a splash of water.
• Pour Mango Lassi to serving glasses. If you prefer it colder, refrigerate it for an hour.
• Garnish with sliced pistachios or with saffron.
• Add ½ cup chilled mango pulp (or puree), ½ cup cold Greek yogurt, ¼ cup cold milk, 2 tbps sugar, a pinch of cardamom powder and 1 to 2 ice cubes to a mason jar.
• Whisk it very well until mixed. Or Secure the lid tightly and shake the jar for 2 mins just until combined. Serve mango lassi immediately.

MANGO LASSI RECIPE

Steps:

• Rinse, peel and chop the mangoes.
• In a blender or mixer, puree the mangoes with sugar or honey, cardamom powder or saffron or rose water.
• Make a smooth puree without any finer chunks of mangoes in it.
• Add the chilled curd (yogurt) and light cream. Adding light cream is optional
• Add ice cubes. This is also optional.
• Blend until all the ingredients are mixed well, evenly and the yogurt has become smooth.
• if you prefer a slightly thin consistency add some milk or water while blending. Taste mango lassi and add a few teaspoons of sugar if it tastes slightly tangy or sour. Blend again.
• Pour in glasses and serve straightaway.
• Enjoy Mango Lassi as is or choose to top or garnish with herbs or nuts. For herbs, mint leaves are the best flavor pairing with both mangoes and yogurt. You can top the lassi with some chopped mango cubes.
• Top with almond slivers, pistachio slivers or chopped cashews to add some crunch in your lassi.
• Chocolate shavings or grated chocolate also make for a great topping option.
• A topping of lightly sweetened whipped cream also tastes good.
• If you make a large batch of this recipe, store any leftovers in your refrigerator. It keeps well for 1 to 2 days in the refrigerator.
• You can choose to freeze the mango lassi in ice trays or popsicle moulds to be enjoyed later as a frozen mango-yogurt dessert.

EASY MANGO LASSI

Steps:

• Place the yogurt, milk, mangoes, white sugar, and cardamom into the jar of a blender and blend until smooth, about 2 minutes. Chill in the refrigerator for 1 hour or until cold, and serve sprinkled with a little ground cardamom.

MANGO LASSI

Steps:

• Add ingredients to the blender: Put the mango, yogurt, milk, honey (or sugar), and cardamom into a blender and blend for 2 minutes. If you want a more milkshake-like consistency and it's a hot day, either blend in some ice as well or serve over ice cubes.
• Serve with a sprinkle of cardamom: Pour contents into a glass and sprinkle with a tiny pinch of ground cardamom to serve. The lassi can be kept refrigerated for up to 24 hours. Links: Turmeric Mango Lassi from Local Haven

MANGO LASSI

Steps:

• Puree 1 cup frozen mango chunks, 1 cup mango nectar, 1/2 cup plain whole-milk yogurt, 2 teaspoons sugar, 1/8 teaspoon ground cardamom and a small pinch of salt in a blender until smooth.

MANGO LASSI

Steps:

• Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours.

INDIAN-STYLE MANGO LASSI RECIPE BY TASTY

Steps:

• Remove the skin and cores of the mangoes and add the flesh to a blender.
• Add in all the ingredients apart from saffron. Blend till smooth.
• Serve with a pinch of saffron.
• Enjoy!

MANGO LASSI

Steps:

• Place all ingredients in a blender and puree until smooth. Add sugar to taste. Garnish with a pinch of ground cardamom seeds. A few extra ice cubes may be added when serving.

MANGO LASSI

Steps:

• Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses with some ice cubes and serve.