Mango season is here! We are finally getting good mangoes, and I definitely cannot stay calm! 😁 I have been experimenting a lot with mangoes lately, trying out different recipes from across the country. I will be writing about that shortly but, first, let us talk about the simplest of ripe mango dishes – Mango Lassi. Now, that’s something of a permanent fixture at our place every summer. The family just cannot get by these hot months without it!
In today’s post, let’s see how to make delicious, creamy and luscious Mango Lassi at home.
Mango Lassi makes for a beautiful accompaniment to lunch. It can also double up as breakfast or a mid-morning power snack. We love having this any time of the day, actually.
What is Mango Lassi?
Mango Lassi is a refreshing blend of ripe mangoes and curd. Often, sugar is used to sweeten the mixture. It is almost the same as a Mango Yogurt Smoothie, which has taken the Western world by storm (yogurt is a bit different from curd, though).
Good-quality mangoes are the key to making great-tasting lassi. Kesar, Banganapalli, Mallika, Badami and Alphonso are some varieties that work very well.
The curd used should be fresh and not overly sour. Using curd that has been chilled in the refrigerator for at least a couple of hours makes the lassi all the more satisfying.
Mango, curd, and sugar are the three major ingredients in Mango Lassi. Mint leaves, fresh cherries, dry fruits, raisins or chopped ripe mango can be used to decorate it.
Other lassi varieties
I am totally loving the sound of this Kiwi Pistachio Lassi my fellow food blogger Sasmita has shared. Can’t wait to try it out!
How to make Mango Lassi
Ingredients (serves 4-5):
1. 2 medium-sized ripe mangoes, about 2 cups when peeled and chopped
2. 4-5 tablespoons sugar
3. 2 cups of chilled curd, neither too thick nor too watery
4. A few pieces of ripe mango for decoration (optional)
5. A few fresh cherries for decoration (optional)
1. Peel the mangoes and chop the flesh into cubes. Scrape off all the flesh from the seeds too. Transfer all the mango cubes to a large mixer jar.
2. Add in sugar.
3. Add in the chilled curd.
4. Blitz everything together into a smooth mixture. Transfer to serving glasses and serve topped with chopped ripe mango and cherries for decoration (optional).
Tips & Tricks
1. Use juicy ripe mangoes for best results. They should be firm to the touch and not overly ripe.
2. Use curd that is fresh, with just a little sourness to it. Overly sour curd doesn’t taste great in lassi.
3. If the curd is too thick, you may use a little water or milk to dilute it. You can keep the Mango Lassi as thick as you prefer – we like it thick, but still runny.
4. Adjust the amount of sugar you use depending upon the sweetness of the mangoes and the sourness of the curd.
5. I have used home-made fresh curd, which was neither too thick nor too watery.
6. I have used a mix of ripe Banganapalli and Badami mangoes to make this lassi.
7. Do not over-blend the lassi in the mixer. You can grind for a few seconds, then stop, mix up the ingredients and grind again. A couple of times of this cycle and the lassi should be done.
8. Another way to make this Mango Lassi is to blend together ripe mango cubes and sugar in a small mixer jar, then mix whisked chilled curd to it. That’s how my mom makes it. I prefer the method stated above, though.
9. You may add cardamom powder to the Mango Lassi for extra flavour. We prefer not to.
10. Chopped nuts and raisins can also be used to decorate the Mango Lassi. We usually don’t.
11. I have used regular dairy curd here, due to which this recipe is not vegan (plant-based). I have not tried making lassi with a plant-based curd, but I’m guessing you could.
Did you like this recipe? Do tell me, in your comments!