Mango Lassi is a popular drink in India where the climate is frequently sweltering. The yogurt-based drink makes a great treat on a hot day and is perfect for cooling down those spicy Indian curries. My understanding is that traditional lassi is actually a savory drink, made by blending plain yogurt with water, salt, and spices like cumin or mint. I’ve only ever had sweet lassi which is made by blending yogurt with sugar, fruit, and sometimes rosewater. My favorite is mango lassi, though you could use other fruit if you like.
Mango Lassi is so refreshing and addictive. It’s also very easy to make. The hardest part is getting your hands on some good mangoes like the ones from the Philippines. They’re thin-skinned and juicy and very sweet, unlike the fibrous ones that come from South America. Alphonso mangoes are a good choice and can be found more easily in the U.S., especially in Asian food stores.
MANGO LASSI
- 2 cups mango puree (3 to 5 mangoes, depending on how big they are)
- 6 ice cubes
- 2 cups plain yogurt (not Greek yogurt – it’s too thick)
- ¼ cup sugar (omit if mangoes are very sweet)
- pinch of cardamom powder
- mint leaves and extra mango cut into cubes, for garnish (optional)
- Peel mango and cut into pieces.
- Put mango in blender and puree until smooth.
- Add ice cubes, yogurt, sugar, and pinch of cardamom, and blend all together well.
- If it seems too thick to drink, add a little water to thin it out to the consistency you want.
- Garnish with a mint leaf and 2 or 3 little cubes of mango, if desired.
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