Mango Lassi is a delightful and rejuvenating beverage that captures the essence of the tropics. With its rich heritage, heavenly flavors, and easy preparation, this traditional Indian drink has become a global favorite. I’m quite partial to ordering a mango lassi whenever I eat out at an Indian restaurant. However, since it’s mango season I decided to make my own this time.
By combining the lusciousness of ripe mangoes with the cooling tang of yogurt, it results in a creamy and fruity symphony. For this recipe I used double cream yoghurt which delivered a more rich, less tangy flavour. If you prefer more tang use plain yoghurt instead.
You want to use mangos that are not too fibrous for this drink. You want a smooth result so you don’t still end up with fibres after it’s blended. The best mangos to use are Alfonso mangos if possible. In South Africa Tommy Atkins is popular and Kent which is fragrant and sweet.
2 cups cubed ripe mango chunks
1 1/2 cups double cream yoghurt
1/2 cup milk
2-3 Tbsp sugar depending on how sweet the mango’s are.
1/4 tsp ground cardomom
pinch of salt
4 ice cubes
In a blender, combine the mango, milk, sugar, salt and cardamom and blend till smooth.
Add the yoghurt and ice and blend again till completely smooth.
Taste for sweetness and adjust if needed.
Tip: you can add a few strands of saffron or rose water to flavour your lassi instead of cardamom, or you can leave it out completely.
You may also enjoy my other smoothie recipes here.