How to make mango lassi at home, and make it authentic

How to make mango lassi at home, and make it authentic

Mango lassi makes everyone happy. What’s not to love, the sunshine of the mango, combined with the goodness of milk and yoghurt. Here’s my recipe on how to make mango lassi at home, and make it authentic.

Mango lassis are a firm family favourite when we go to Indian restaurants. Before we even order our starters, we always place our order for our mango lassis and demand these arrive first. And as soon as our lassis arrive, they’re gone, glugged down fast and furiously, leaving us satiated and ready for the onslaught of curries.

Mango lassi, more than just a smoothie

This drink is more than just a simple smoothie and to call it a smoothie just doesn’t do the lassi any justice.

It is said that the lassi was invented around 1000 years ago, originating from the Punjab area in India. Back then when there were no fridges, farmers would make this drink by stirring cooled milk in clay pots and sweetening it with sugar.

Lassi, enjoy it sweet or savoury

Mango lassi is probably the most well-known variation of this drink. But a lassi doesn’t always have to be sweet, it can be savoury too, with salt and fresh herbs such as mint and coriander.

How to make mango lassi at home

Making a lassi is easy, and the addition of a couple of key ingredients will your lassi an authentic taste. I always add in the seeds from a crushed cardamom pod and a tablespoon of pistachio kernels. Believe me, you can taste the difference. And for a little added sweetness, drop in a tablespoon of honey.

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How to make an authentic mango lassi at home

  • Author: Tooting Mama
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Cuisine: Indian

Ingredients

Scale
  • 150mls mango pulp
  • 2 cardamom pods crushed and seeds extracted
  • 5 tbs Greek yoghurt
  • 1 tbs pistachio nut kernels
  • 200mls milk
  • 1 tbs honey

Instructions

  • Place all your ingredients into a blender, whizz up until you have a thick creamy consistency
  • Add more honey if you want a sweeter flavour and whizz again
  • Pour into a glass, and enjoy!

 


Notes

  • I prefer to use mano pulp for my mango lassi rather than the fresh fruit. You can find large tins of mango pulp in Asian greengrocers
  • If you want a more tart flavour, add a squeeze of lime

Keywords: authentic mango lassi



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