Mango Lassi
One of the MOST popular drinks at Indian restaurants, rich and creamy Mango lassi is super easy to make at home!Seven easy ingredients and a blender is all you need to make it through the summer months!
Servings: 3
Calories: 140kcal
Equipment
Ingredients
- 1 cup mango peeled and cubed (or 1 cup canned mango pulp)
- 2 cups Plain Yogurt
- ½ cup cold water
- 2 teaspoon Sugar
- ½ teaspoon Cardamom Seeds optional
- ⅛ teaspoon Saffron optional
- 1 tablespoon Pistachios optional
Instructions
- Add saffron strands and cardamom seeds to a mortar.
- Using a pestle roughly crush them roughly and set aside.
- Add everything except pistachios to a blender.
- Run for 3-4 minutes till thick and smooth.
- Open the blender and taste the lassi.
- Pour into glasses and top with chopped pistachios. Serve immediately or chill before serving.
Video
Notes
- Use fresh or canned mangoes for the recipe. They both work equally well. However, adjust the sugar if the canned mangoes have sugar added to it.
- If the mix of mango and yogurt is too thick, thin it out with water or milk.
- To make Mango Lassi Vegan, substitute the regular yogurt for a plant based one. Plus, use water or plant based milk for thinning it out.
- The toppings like saffron and cardamom are optional in the recipe. However, they add a lot of flavor and texture to the drink.
- Mango lassi can be enjoyed immediately or stored in the refrigerator fpr up to 24 hours.
Nutrition
Calories: 140kcal | Carbohydrates: 17g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 310mg | Fiber: 1g | Sugar: 15g | Vitamin A: 611IU | Vitamin C: 20mg | Calcium: 159mg | Iron: 0.3mg