My Mango Lassi

I think I’ve been making Mango Lassis since the first time I ate at an Indian restaurant! What, we need a recipe? Maybe not, but here’s how I make mine.

Mango Lassi - look I even gussied up for the photo with a bit of mint!
Mango Lassi – look I even gussied up for the photo with a bit of mint!

I also “googled.” A lot. Because I wanted to make sure I wasn’t missing anything. And I found out I’ve been making them “wrong”. forever, lol!

First, the little greenish, reddish ones aren’t the best mangos to use, but what are ya gonna do? 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 Asian Market.

Next, I found out that I don’t put enough stuff in mine! Rosewater, cardamom, saffron, pureed fruit, sugar and salt can all go in a Lassi; those are just a few of the possibilities. I just use a little finely ground cardamom and call it a day. But if you want to go creative, there’s a whole world of possibilities.

Still, this makes a nice, available and very delicious Lassi. You might have to “jiggle” the recipe just a bit. Mangos can vary in consistency, as can yogurt, as can your personal taste. I’d love to hear how you make yours!! 🙂 Mangoes do go on sale from time to time and are always lower in season. Don’t waste the skins – use them in Spa Water!

Mango Lassi - look I even gussied up for the photo with a bit of mint!
Mango Lassi – look I even gussied up for the photo with a bit of mint!

Mango Lassi

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 or 3 ripe mangos
  • 1 cup thick yogurt
  • 1/2 cup milk
  • Sugar to taste
  • Cardamom to taste

Put all ingredients in blender and blend until smooth. Serve.

from the kitchen of http://www.frugalhausfrau.com

Nutrition Facts (no sugar)
Servings 4.0
Amount Per Serving
calories 162
% 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 %
Calcium 14 %
Iron 3 %

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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!

35 thoughts on “My Mango Lassi”

  1. I’ve been making a ‘smoothie’ with mango and yogurt for years – never thought it was really called a Lassi! I’ve got some cardamom in the spice cabinet – I’ll have to add a bit to see what the difference is!! Thanks Mollie!! 🙂

    1. It took me a long time to warm up to cardamom~but now I love it. When I was in my 20’s I made some kind of Swedish Braid, kind of like a sweet roll, but it had cardamom and I HATED it! Now I know better…:)

  2. I made mango lassi once and I finished a tall glass in no time. This is perfect for this week’s Fiesta Friday, Mollie. Thanks for sharing! x

  3. Yum Mollie – this Fiesta Friday recipe would pair perfectly with the one I posted – an Indian curry with eggplant and cardamom. I’ve never made lassi and didn’t realise it was so simple – thanks for sharing!

  4. Oh my Mollie. We all love mango lassis here at home, and you’re absolutely right, the sky’s the limit when it comes to garnishing or even adding to the mix. Rose water essence and cardamom are my favorite ways to enjoy lassi. I’ve just made a ton of home made yogurt, you’ve given me an idea to use up some of it by making a mango lassi, I have the pureed mango from the Indian store. Great job!

    1. See, Loretta, now I’m getting a little jealous, lol!! 🙂 It does sound wonderful with the Rose water and the pureed mango along with the cardamom! 🙂 I think that would be a fantastic use of home-made yogurt!

  5. This looks so creamy and refreshing! I love mangoes so I know would love this drink. I would have to use the frozen mangoes as I can never seem to get good ones here in Arizona. The cardamom must give it a unique twist. Very fun! Thanks for bringing it to Fiesta Friday!

    1. My pleasure Shari! It sounds like you’d be better off with the frozen, anyway…and actually since I’m in SD right now, I count myself lucky to find ANY mango at all! 🙂

      It’s one of my fave fruits – when I was a little girl on Halloween I got a “tropical” roll of lifeavers – the mango one was so good, I never forgot it – but I was in my 30’s I think, before I ever had a fresh one!

  6. I looooooooo lassi, but never tried to make it at home.
    It looks so tasty and it’s quite easy
    OK – mango is on my shopping list now….. 🙂

  7. I’m leery of using the sliding down the glass trick cause I can see putting pressure on an older thin rimmed glass and having it shatter. I’m a bit of klutz … just dropped an entire tupperware container of ice cubes all over the kitchen floor. Wasn’t THAT a joy to pick up. 😦

    Great recipe. I just add a pinch of cardamom powder and stir in honey instead of sugar.

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