Creamy Homemade Mango Lassi: A Refreshing Indian Yogurt Smoothie

Transport yourself to a tropical paradise with this incredibly easy and luscious Creamy Homemade Mango Lassi. This vibrant Indian yogurt smoothie, made with ripe mangoes and cooling yogurt, is perfect for a quick breakfast, a light snack, or a delightful complement to spicy meals.

Ingredients

• 2 cups (about 300g) ripe mango, peeled and chopped (fresh or frozen for convenience)
• 1 cup (240ml) plain whole milk yogurt, chilled
• 1/2 cup (120ml) milk (dairy or non-dairy, chilled)
• 2-4 tablespoons (30-60ml) preferred sweetener (granulated sugar, honey, or maple syrup), adjusted to your taste
• About 1/2 cup ice cubes (optional, for extra chill and frothiness)

Instructions

1. Prepare your mangoes: If using fresh mangoes, carefully peel them using a vegetable peeler or paring knife, then chop the sweet, golden flesh into roughly 1-inch chunks. If opting for frozen mango, no peeling or chopping is necessary, simply measure directly from the bag.
2. Combine all ingredients in blender: Carefully add the prepared mango chunks, the smooth plain whole milk yogurt, your choice of milk, the desired amount of sweetener, and the optional ice cubes into the container of a sturdy blender. Ensure there’s enough room for blending.
3. Blend until perfectly smooth and creamy: Secure the blender lid tightly and begin processing on a low speed, gradually increasing to high. Continue blending for 60-90 seconds, or until the mixture is utterly velvety, completely free of any mango lumps, and appears uniformly smooth. Pause and scrape down sides if needed to ensure thorough blending.
4. Serve immediately for optimal enjoyment: Once blended to perfection, promptly pour the vibrant Mango Lassi into chilled tall glasses. Garnish with a sprig of mint or a sprinkle of cardamom if desired, then savor this refreshing taste of sunshine without delay.

Baker’s Notes

For the best flavor, use truly ripe mangoes – they should be soft to the touch and smell fragrant at the stem. If using frozen mango, let it thaw slightly for easier blending and to prevent over-thickening.

• Adjust sweetness gradually: Start with 2 tablespoons of sweetener and taste before adding more, as mango sweetness varies.
• Chill your ingredients: Using cold yogurt and milk enhances the lassi’s refreshing quality, especially if you omit the ice.
• For a thicker lassi: Use less milk or add an extra tablespoon of yogurt. For a thinner consistency, simply add a splash more milk.

Try These Variations

Customize your mango lassi with these delicious twists:

• Spice it up: Add a pinch of ground cardamom or a tiny piece of fresh ginger to the blender for an aromatic kick.
• Tropical boost: Blend in half a ripe banana or a few pineapple chunks for added fruitiness and creaminess.
• Protein punch: Include a scoop of your favorite vanilla or unflavored protein powder for a more substantial drink.
• Vegan-friendly: Ensure you use a plant-based yogurt (like coconut or almond) and non-dairy milk.

Make Ahead / Freeze

Mango Lassi is best enjoyed fresh, but you can prepare it a little in advance.

• Make-ahead: Prepare the lassi up to 2-3 hours beforehand and store it in an airtight container in the refrigerator. Stir well before serving as separation might occur.
• Freezing: While not ideal for drinking, leftover lassi can be frozen into popsicles for a refreshing treat.

Prep time: 8 minutes | Blend time: 2 minutes | Total time: 10 minutes | Yields: 2 servings

FAQs

Can I use frozen mango for this recipe?

Yes, absolutely! Frozen mango chunks work wonderfully and often result in a thicker, colder lassi. No need to thaw completely before blending.

What kind of yogurt is best for mango lassi?

Plain whole milk yogurt or Greek yogurt is ideal for its creamy texture and tangy balance. If using Greek yogurt, you might need a splash more milk to achieve the desired consistency.

Can I make mango lassi without added sugar?

Certainly! If your mangoes are very ripe and sweet, you might not need any extra sweetener. Taste the mixture before adding any, or use dates for a natural, unrefined sweetness.

How can I make my lassi thicker or thinner?

For a thicker lassi, reduce the amount of milk or add a bit more yogurt or mango. To thin it out, simply add an extra splash of milk until it reaches your preferred consistency.

What are good alternatives if I don’t have fresh mango?

Besides frozen mango, you can use canned mango pulp, but be sure to choose unsweetened or adjust the added sweetener accordingly as canned pulp is often very sweet.

How long does mango lassi last in the refrigerator?

Mango lassi is best consumed fresh. While it can be stored in an airtight container in the refrigerator for up to 24 hours, the flavors and consistency are optimal within the first few hours after blending.

Can I make this recipe vegan?

Yes, easily! Simply substitute the dairy milk and yogurt with your favorite plant-based alternatives, such as almond milk, oat milk, or coconut milk yogurt.

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