Authentic Tasting Mango Lassi

Your favourite yogurt-based Indian drink.

This authentic-tasting mango lassi is a refreshing summertime favourite. Traditionally made in India with ripe mangoes, yogurt, milk, sugar and cardamom, it's a simple combination that tastes far more indulgent than your average mango smoothie. Creamy, silky and cooling, it's easy to make in the Vibe Blender and has become a favourite in Indian restaurants around the world.

Today we are sharing a few secrets to making a mango lassi that tastes just like the ones served in Indian restaurants – or the ones you might enjoy while travelling in India.

Choosing the right mangoes

A great mango lassi starts with the right mangoes. Alphonso mangoes, native to India, are prized for their rich flavour, fragrant aroma, juicy, non-fibrous flesh and vibrant orange colour. They're what give traditional mango lassi its distinctive taste and beautiful colour.

Other mango varieties will work, but the flavour and colour may not be quite the same. Alphonso mangoes aren't always easy to find, so look for another variety that's ripe, sweet and juicy. Frozen mango cheeks are another convenient option and use some mango pulp if you want that next level authentic lassi experience.

Alphonso mango pulp

If you want that familiar restaurant-style mango lassi flavour but can't find fresh Alphonso mangoes, try adding Alphonso mango pulp. You'll find it in Indian grocery stores and some larger supermarkets.

Once opened, transfer the pulp to a well-sealed glass container and keep it in the fridge. You can also freeze it in an ice cube tray so you always have some on hand when a lassi craving hits.

If you're using store-bought frozen mangoes, use the higher amount of mango pulp for the best flavour.

Can't find Indian mango pulp? Don't worry. As long as your mangoes are ripe and sweet, you'll still make a delicious lassi.

Freeze your ripe mango

Mango lassi is best served chilled, but adding ice cubes can water down the flavour. Instead, freeze your fresh mango. Cut the flesh into cubes and spread them on a lined tray. Once frozen, separate the cubes and store them in a sealed container or freezer bag until needed.

Frozen mango gives the lassi a lovely thick texture, intensifies the mango flavour and keeps it cold right through to the last sip. It's also a great way to enjoy mango lassi all year round.

Yogurt

Homemade yogurt is full of probiotic goodness and gives mango lassi that lovely tangy flavour you get in restaurant-style versions. For the best consistency, use the thick curd rather than the runny whey.

White sugar

The perfect mango lassi has a lovely balance of sour, creamy and sweet. Sugar is traditionally used to balance the tanginess of the yogurt and bring out the sweetness of the mango. The amount you'll need depends on how tart your yogurt is and how sweet your mangoes are.

Drinking consistency

A good mango lassi should be creamy and thick, but still pour easily in a steady stream and be drinkable through a straw. Milk helps thin the mixture to just the right consistency. For a lighter drink, you can use water, whey or plant-based milk instead.

Lightly spiced and aromatic

A pinch of ground cardamom really elevates mango lassi, adding a beautiful aromatic note. Don't be afraid to include it!

Dietary swaps and substitutions

Dairy-free lassi: Substitute the yogurt and milk with non-dairy alternatives such as coconut yogurt, soy yogurt, almond milk or oat milk for a vegan or lactose-free option.

Sweetener: You can also use honey, maple syrup or a sweetener of your choice. Keep in mind that canned mango pulp is often already sweetened, so add sugar sparingly. You only need enough to balance the flavours.

Make ahead and storage

Mango lassi can be prepared a few hours or even a day ahead. Blend all the ingredients and store in an airtight jar in the refrigerator. Before serving, give it a good stir to bring back its smooth, creamy consistency.

Serves 2

INGREDIENTS

1 large mango, peeled, chopped and frozen
1/2 cup homemade yogurt
1/2 cup milk
1/3-1/2 cup Alphonso mango pulp (optional but recommended)
1-2 tablespoons of white sugar (or honey or maple syrup)
1/2 teaspoon ground cardamon (or more to taste)
Extra milk or water if the lassi is too thick.

METHOD

1.   Add all the ingredients into the Vibe Blender jug.
2.   Secure the lid on. Blend on ‘smoothie’ mode for 20-30 seconds.
3.   Taste and adjust flavour, adding sugar for sweetness, pulp for more mango flavour/colour, yogurt for tartness and cardamon for spice. Blend for a further few seconds.
4.   Keep chilled until it's ready to serve.
5.   Pour the lassi into tall serving glasses. 

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