Restaurant Style Mango Lassi Recipe

Mango pulp: The base of the lassi, providing a sweet and tropical flavor.

Yogurt: Adds creaminess and a slight tang to balance the sweetness.

Milk: Helps to thin out the lassi to a drinkable consistency.

Sugar: Sweetens the lassi to your taste preference.

Cardamom powder: Optional, but adds a fragrant and exotic touch to the drink.

To achieve a smoother and creamier mango lassi, ensure that the mango pulp is free of any fibrous strands. If using fresh mangoes, strain the pulp through a fine mesh sieve before blending. This step will help eliminate any unwanted texture and enhance the overall mouthfeel of the lassi.

• fresh or canned mango pulp - Substitute with peach pulp: Peach pulp offers a similar sweetness and texture, making it a good alternative when mangoes are not available.

• fresh or canned mango pulp - Substitute with apricot pulp: Apricot pulp provides a slightly tangier flavor but still maintains the creamy consistency needed for a lassi.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can make the lassi even richer.

• plain yogurt - Substitute with coconut yogurt: Coconut yogurt is a great dairy-free alternative that adds a subtle coconut flavor to the lassi.

• milk - Substitute with almond milk: Almond milk is a good dairy-free option that maintains the creamy texture of the lassi.

• milk - Substitute with coconut milk: Coconut milk adds a tropical twist and complements the mango flavor well.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note to the lassi.

• sugar - Substitute with agave syrup: Agave syrup is a lower glycemic index sweetener that blends well into the lassi.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, sweet spice that can complement the flavors of the lassi.

• cardamom powder - Substitute with nutmeg: Nutmeg provides a slightly nutty and sweet flavor that can enhance the overall taste of the lassi.

• To store your mango lassi, pour it into 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 lassi in the refrigerator. It 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 want 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.

• Once frozen, transfer the lassi cubes to a resealable plastic bag or an airtight container. This method allows you to thaw only the amount you need, reducing waste.

• To thaw, simply place the frozen lassi in the refrigerator overnight or leave it at room temperature for a few hours. Stir well before serving to restore its creamy consistency.

• For a quick and refreshing treat, blend the frozen lassi cubes with a splash of milk or yogurt to create a frosty, smoothie-like beverage.

• Avoid refreezing mango lassi once it has been thawed, as this can affect its texture and flavor.

• Pour the mango lassi into a microwave-safe container. Heat on medium power for 20-30 seconds, stirring halfway through to ensure even warming.
• Alternatively, transfer the lassi to a small saucepan. Warm over low heat, stirring constantly to prevent curdling, until it reaches your desired temperature.
• For a more controlled reheating, use a double boiler. Place the lassi in a heatproof bowl set over a pot of simmering water. Stir gently until warmed through.
• If you prefer a chilled lassi, simply let it sit at room temperature for about 10-15 minutes before serving. This method preserves the creamy texture without altering the flavor.
• To maintain the original consistency, avoid reheating in the oven or on high heat, as this can cause the yogurt to separate and the mango pulp to lose its vibrant flavor.

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

• Measuring cups: Essential for accurately measuring the mango pulp, yogurt, and milk to ensure the correct proportions.

• Measuring spoons: Necessary for measuring the sugar and optional cardamom powder to achieve the desired taste.

• Spatula: Useful for scraping down the sides of the blender to ensure all ingredients are fully incorporated.

• Glasses: Used to pour and serve the finished mango lassi, ideally chilled for the best experience.

• Refrigerator: Important for chilling the mango lassi before serving to enhance its refreshing quality.

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

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

Batch preparation: Make a larger batch of mango lassi and store it in the fridge for quick servings throughout the week.

Chill ingredients: Use chilled yogurt and milk to avoid the need for additional cooling time.

Use a high-speed blender: A powerful blender ensures a smooth and creamy lassi in seconds.