Restaurant Style Mango Lassi Recipe

Mango pulp: This is the pureed flesh of ripe mangoes, available fresh or canned.

Yogurt: Plain yogurt adds a creamy texture and tangy flavor to the lassi.

Milk: Used to thin out the lassi to your desired consistency.

Sugar: Sweetens the lassi; adjust to taste.

Cardamom powder: An optional spice that adds a fragrant, exotic touch.

Ice cubes: Optional, used to chill the lassi and make it extra refreshing.

For a richer and creamier mango lassi, use Greek yogurt instead of plain yogurt. Greek yogurt has a thicker consistency and higher protein content, which enhances the texture and flavor of the lassi. Additionally, if you prefer a more intense mango flavor, consider using Alphonso mangoes for the pulp, as they are known for their sweetness and vibrant color.

• fresh or canned mango pulp - Substitute with peach pulp: Peach pulp provides a similar sweetness and texture, making it a good alternative if mangoes are unavailable.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can enhance the richness of the lassi.

• plain yogurt - Substitute with coconut yogurt: For a dairy-free option, coconut yogurt offers a creamy texture and a slight tropical flavor that complements the mango.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains the creamy consistency of the lassi.

• milk - Substitute with coconut milk: Coconut milk adds a rich, tropical flavor that pairs well with mango.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note to the lassi.

• sugar - Substitute with agave syrup: Agave syrup is a lower-glycemic sweetener that dissolves easily and adds a mild sweetness.

• cardamom powder - Substitute with cinnamon powder: Cinnamon offers a warm, sweet spice that can replace the aromatic flavor of cardamom.

• cardamom powder - Substitute with nutmeg: Nutmeg provides a slightly sweet and nutty flavor that can complement the other ingredients in the lassi.

• ice cubes - Substitute with frozen mango chunks: Using frozen mango chunks instead of ice cubes keeps the lassi cold while intensifying the mango flavor.

• To store your mango lassi, transfer it to an airtight container or a glass jar with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. Your mango lassi will stay fresh for up to 2-3 days. Make sure to give it a good stir before serving, as some separation may occur.

• If you want to freeze your mango lassi, pour it into freezer-safe containers, leaving some space at the top to allow for expansion as it freezes. You can also use ice cube trays for individual portions.

• Label the containers with the date to keep track of its freshness. Frozen mango lassi can be stored for up to 1-2 months.

• When you're ready to enjoy your frozen mango lassi, transfer the desired amount to the refrigerator to thaw overnight. Alternatively, you can defrost it at room temperature for a few hours.

• Once thawed, give it a good stir or blend it again to restore its creamy texture. If it seems too thick, you can add a splash of milk or yogurt to achieve the desired consistency.

• For an extra refreshing treat, you can enjoy your frozen mango lassi as a slushy. Simply blend the frozen cubes with a little milk until smooth and serve immediately.

• Store your leftover mango lassi in an airtight container in the refrigerator to maintain its freshness.
• When ready to enjoy again, give the lassi a good stir to reincorporate any separated ingredients.
• If you prefer a slightly warmer lassi, pour it into a microwave-safe glass or mug.
• Heat in the microwave on low power for 10-15 seconds. Be careful not to overheat, as this can alter the texture and flavor.
• Alternatively, you can let the lassi sit at room temperature for about 10-15 minutes to take the chill off without using a microwave.
• For an extra touch, blend the reheated lassi with a few fresh ice cubes to restore its creamy, chilled consistency.
• Serve immediately and enjoy your refreshed mango lassi.

• Blender: To blend the mango pulp, yogurt, milk, sugar, and cardamom powder until smooth and creamy.

• Measuring cups: To accurately measure the mango pulp, yogurt, and milk.

• Measuring spoons: To measure the sugar and cardamom powder precisely.

• Ice cube tray: To provide ice cubes if you choose to add them to the lassi.

• Glasses: To pour the finished mango lassi into for serving.

• Spatula: To scrape down the sides of the blender to ensure all ingredients are well mixed.

Use canned mango pulp: Opt for canned mango pulp instead of fresh to save time on peeling and chopping.

Pre-measure ingredients: Measure out the yogurt, milk, and sugar in advance to streamline the blending process.

Batch preparation: Make a larger batch of mango lassi and store it in the fridge for quick servings throughout the week.

Quick chill: Use ice cubes to chill the lassi instantly instead of waiting for it to cool in the fridge.