Restaurant Style Mango Lassi Recipe

Mango pulp: The base of the lassi, providing a sweet and fruity flavor. Fresh or canned can be used.

Yogurt: Adds creaminess and a tangy taste, balancing the sweetness of the mango.

Milk: Helps to thin the mixture to a drinkable consistency.

Sugar: Enhances the sweetness of the mango, adjust to taste.

Cardamom powder: Adds a warm, aromatic flavor that complements the mango.

Ice cubes: Optional, but they make the lassi extra refreshing when blended in.

To achieve a smoother and creamier texture, make sure to use ripe mangoes if you're using fresh fruit. If the yogurt is too thick, you can thin it out with a bit more milk. Adjust the sugar based on the sweetness of your mango pulp. For an extra touch of flavor, consider adding a pinch of saffron or a few drops of rose water to the blend.

• fresh or canned mango pulp - Substitute with peach pulp: Peach pulp has a similar sweetness and texture, making it a good alternative.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar tangy flavor and consistency.

• milk - Substitute with coconut milk: Coconut milk adds a rich, tropical flavor that complements the fruitiness of the lassi.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile that pairs well with the other ingredients.

• cardamom powder - Substitute with cinnamon powder: Cinnamon offers a warm, sweet spice that can replace the aromatic quality of cardamom.

• ice cubes - Substitute with frozen mango chunks: Frozen mango chunks can chill the lassi while intensifying the mango flavor.

• To store your mango lassi, transfer it to an airtight container or a glass jar with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The mango lassi will stay fresh for up to 2-3 days. Make sure to give it a good stir before serving, as some separation may occur.
• If you wish to freeze the mango lassi, pour it into freezer-safe containers, leaving some space at the top to allow for expansion. You can also use ice cube trays for smaller, more manageable portions.
• Place the containers or trays in the freezer. The mango lassi can be frozen for up to 1 month. For best results, consume it within this time frame to enjoy its optimal flavor and texture.
• When you're ready to enjoy the frozen mango lassi, remove the desired amount from the freezer and let it thaw in the refrigerator for a few hours or overnight. You can also speed up the process by placing the container in a bowl of warm water.
• Once thawed, give the mango lassi a good stir or blend it again to restore its creamy consistency. If it seems too thick, you can add a splash of milk or yogurt to achieve the desired texture.
• For an extra touch of indulgence, consider garnishing your mango lassi with a sprinkle of cardamom powder or a few fresh mango slices before serving. This will not only enhance its visual appeal but also add a burst of flavor.

• Pour the mango lassi into a microwave-safe container.
• Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.
• Alternatively, you can reheat the mango lassi on the stovetop. Pour it into a small saucepan and warm over low heat, stirring continuously to prevent curdling.
• If you prefer a cold mango lassi, simply let it sit at room temperature for a few minutes or give it a quick blend with a few ice cubes to refresh its chill.

• Blender: To blend the mango pulp, yogurt, milk, sugar, and cardamom powder until smooth and creamy.

• Measuring cups: To measure the correct amount of mango pulp, yogurt, and milk.

• Measuring spoons: To measure the sugar and cardamom powder accurately.

• Ice cube tray: To provide optional ice cubes if you desire a chilled lassi.

• Glasses: To pour the finished mango lassi into for serving.

• Spatula: To scrape down the sides of the blender to ensure all ingredients are well mixed.

• Knife: If using fresh mangoes, to peel and cut the mangoes into pieces before blending.

Use canned mango pulp: Opt for canned mango pulp instead of fresh to save time on peeling and chopping.

Pre-measure ingredients: Measure out the yogurt, milk, and sugar beforehand to streamline the blending process.

Blend in batches: If making a large quantity, blend in batches to ensure a smooth and creamy consistency.

Chill ingredients: Keep all ingredients chilled before blending to reduce the need for ice cubes and save blending time.

Use a high-speed blender: A high-speed blender will mix the mango pulp and other ingredients more quickly and efficiently.