I think I’ve been making a version of a Mango Lassi forever, now. Long before anyone ever heard of the word “smoothie” that’s for sure. I think it was the first time a mango became available at the grocery store near me.
See I fell in love with Mango Lassi the first time I had one at an Indian restaurant. And I modeled that first one off the description on the menu and the texture/taste of the ones I’d had at an Indian restaurant. They’re so easy you hardly need a recipe, but it’s always nice to have a guide to follow; heck, with my memory issues, I know I’ll probably look up my own recipe when I want to make one.
About Mango Lassi:
A lassi is what we, these days call a smoothie, but it is a fruit and yogurt-based one with a very specific and traditional flavor profile. So it’s a traditional yogurt-based drink that originated in India. There are several different kinds of lassi, and there are even several kinds of fruit lassi, but the most famous has got to be the Mango Lassi. Really, it’s just mango and yogurt blended together. And if the yogurt is really thick, I like to add a touch of milk just so it will be drinkable consistency. Optional, of course. It’s all Easy peasy.
I like to add just a bit of cardamom to my Lassis, but there are other things that can go in your lassi if you so desire. First and foremost, you might want to add a little honey or sugar; the lassi I’ve had have never been very sweet, but hey, it’s going to be your lassi, now. Just add to taste. A pinch of salt can wake up all kinds of flavors. And while I love the traditional cardamom in my lassie, sometimes rosewater is added, others like cinnamon, and for special occasions, a little saffron. And if you’d like, you can sprinkle crushed pistachios over the top of the finished drink.
I also recently found out I’ve been making my Lassis “wrong” forever! First, the little greenish-reddish Mango isn’t the best mango to use, but what are ya gonna do…that’s all that’s available at my store. I’ll just be making do, but canned or frozen pulp is supposed to be the way to go if you can’t get great mangos. You can pick it up at an Indian or Asian Market. Still, this makes a nice, available, and very delicious Lassi.
Making Mango Lassi:
You might have to “jig” the recipe just a bit. Mangos can vary in consistency, as can yogurt, as can your personal taste. I think my proportions work out pretty well but know you’ll need to adjust for consistency.
When you cut your mangoes, there is a large flat seed that runs from top to bottom. You can only cut so much off; the fruit gets hard and crispy near the seed. Just shave off the “cheeks” being careful because the mangos can be very slippery then get the “edges.” Don’t try to cut the mango flesh; just hold it in your palm, cut side out, and slide it down the side of the blender pressing in as you do. The lip of the blender will separate the fruit from the skin.
It’s not traditional to make a “frozen” Mango Lassi, but it’s fun! Try tossing in some ice instead of milk or using frozen chunks of fruit. It’s fabulous in the summer! Don’t waste the “skin”, the seed, or any flesh hanging onto either. Drop them in a jar or pitcher of water and let it infuse. Your water will be flavored almost immediately but leave it overnight to get a little more bang for the buck. See my post on “Spa Water” on a budget for more info.
Saving Money on Mango Lassi:
One of the best ways to save money on Mangoes is to buy them in season. Depending on where you live, you may see different varieties coming in season at different times of the year. I live in Minnesota and the types of mangoes available are very slim, but even here mangoes will go on sale now and then. See the chart at Mangoes dot org for more information. Canned or frozen mango may be a better option and for food items like Lassis or Smoothies, either works well.
If you buy too many mangoes and can’t get to them in time to use them up, simple cube them, lay them flat on some plastic wrap on a sheet tray or plate and freeze until hard. Once frozen, divide them up into ziploc bags for use in lassis or other smoothies.
Usually, stores will rotate the sales among different brands of yogurt to it pays to not be brand loyal. I like to buy larger cartons of plain yogurt; they’re less expensive per ounce and they can be used for sweet or savory recipes and for eating are easily flavored with fruit, jam, or jelly. Check Aldi for great prices and you’ll likely find the pricing at your Buyer’s Club pretty close to the pricing at the store but the packages are larger. Yogurt lasts for several weeks past the “buy by” date, which is the date stores use for rotation, not an “expiration” date, and opened yogurt will last better in the refrigerator stored upside down; just be sure the lid fits tightly!Print
My Mango Lassi
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Beverages
- Cuisine: Indian
- 2 or 3 ripe mangos; about a cup, in chunks
- 1 cup thick yogurt
- 1/2 cup milk (more or less to thin to consistency
- Sugar to taste
- Cardamom to taste
Put all ingredients in blender and blend until smooth. Serve.
Keywords: Beverages, indian, Mango, Fruit
|Nutrition Facts (no sugar)|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 1 g||4 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 5 mg||2 %|
|Sodium 44 mg||2 %|
|Potassium 371 mg||11 %|
|Total Carbohydrate 35 g||12 %|
|Dietary Fiber 3 g||12 %|
|Sugars 31 g|
|Protein 4 g||9 %|
|Vitamin A||42 %|
|Vitamin C||103 %|
Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this is Number 131! Many of my fave bloggers hang out there every weekend and this week’s co-hosts are Su @ Su’s Healthy Living and Laura @ Feast Wisely! It’s always a fun line up of bloggers and linkers.
The weekend wouldn’t be complete if I didn’t link up to Saucy Saturdays! Four bloggers, 4x the fun!