Mango lassi – yogurt drink with cardamom Recipe
Mango lassi is a sweet, thick yogurt drink from northern India, especially popular on hot days as a dessert or a snack between meals. In this version we use ripe mango or canned mango pulp, a pinch of cardamom and a little lemon juice, so the drink is creamy, refreshing and gently spiced at the same time, and its consistency can be easily adjusted with the amount of water.
Mango lassi is a classic drink from northern India, often enjoyed in street stalls and restaurants as a refreshing accompaniment to spicy dishes., It is traditionally made with dahi (homemade yogurt) and ripe seasonal mangoes, especially the very aromatic varieties available in India., In many Indian households, lassi is a daily drink in hot weather, valued for its cooling properties and for aiding digestion after heavier meals.
This version balances creaminess, sweetness and freshness, making it suitable both as a light dessert and a breakfast drink., It is quick to prepare, requires no cooking and uses easily available ingredients., The recipe is flexible: you can use fresh mango when in season or canned pulp when you want a shortcut.
Dlaczego ta wersja działa
- Using very ripe mango or good-quality canned mango pulp guarantees intense flavor and natural sweetness.
- A small amount of lemon juice brightens the taste and balances the sweetness, so the drink is not cloying.
- The option to adjust the amount of water lets you easily tailor the consistency from thick smoothie-style to more drinkable.
- A pinch of cardamom adds a subtle, authentic Indian aroma without overpowering the mango.
Chef's tips
Chill all ingredients well beforehand so you often do not need ice at all., If your blender is not very powerful, blend the mango with a bit of milk first to get a smooth puree, then add the remaining ingredients., For a richer taste, replace part of the milk with cream or use full-fat yogurt., If serving to guests, prepare the lassi just before serving so the foam on top is fresh and appealing.
How to serve
Serve in tall glasses with a straw and, if you like, a light sprinkle of ground cardamom on top., Pair with spicy Indian dishes such as curry, biryani or tandoori meats to soothe the palate., For a brunch table, offer mango lassi alongside fresh fruit and simple pastries as a non-alcoholic specialty drink.
Na co uważać
- Unripe or fibrous mango will give a bland taste and unpleasant texture; choose soft, fragrant fruit or use smooth pulp.
- Do not add too much water at once – it is easier to thin the lassi gradually than to fix a drink that has become too watery.
- If using honey instead of sugar, add it after blending the other ingredients and taste, as honey can dominate the flavor.
- Over-blending with ice can dilute the drink and make it foamy rather than creamy.
Zamienniki
- You can use Greek yogurt instead of plain yogurt for a thicker, creamier lassi; thin with a little extra water or milk if needed.
- Plant-based yogurt and plant milk (such as coconut or almond) can be used for a dairy-free version.
- If you do not have cardamom, you can omit it or add a drop of vanilla extract for a different aroma.
- Lime juice can replace lemon juice, giving a slightly more tropical character.
Ingredients
- plain yogurt thick, chilled - 400 g
- mango very ripe, peeled and chopped; you can use 250 g canned mango pulp - 1 piece
- milk chilled - 100 ml
- water or more to adjust thickness - 50 ml
- sugar or honey to taste - 2 tablespoon
- lemon juice - 1 teaspoon
- ground cardamom a pinch, optional - 0.25 teaspoon
- ice cubes optional - 6 piece
Preparation
- If using fresh mango, peel it, separate the flesh from the pit and cut into pieces; it should be soft and very fragrant.
- Put the yogurt, mango or mango pulp, milk, sugar, lemon juice and cardamom into a blender, then blend for 30–60 seconds until completely smooth and slightly frothy.
- Check the consistency – if the lassi is very thick like a smoothie, gradually add water and blend briefly until you reach the desired fluidity.
- Taste and, if needed, add more sugar or lemon juice to balance the sweetness of the mango.
- If you want a very cold drink, add ice cubes and blend briefly until the ice is lightly crushed but not completely gone.
- Pour the lassi into tall glasses and serve immediately, while well chilled and lightly frothy on top.
Storage
Lassi tastes best fresh; if you have leftovers, store them in the fridge in a tightly closed bottle and shake well before serving, as it may separate.
Mango lassi is one of those recipes that instantly brings a holiday mood – I like to make it on the hottest days and adjust the thickness depending on whether I feel like a dessert or a light drink., Using canned mango pulp makes this recipe very reliable outside of mango season, so you can enjoy the same flavor all year round.
