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 the drink.

Milk: Helps to thin out the lassi to the desired consistency.

Sugar: Sweetens the lassi to taste, balancing the tanginess of the yogurt.

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

Ice cubes: Optional, for a chilled and refreshing drink.

For a richer and creamier mango lassi, use Greek yogurt instead of plain yogurt. Greek yogurt has a thicker consistency and higher fat content, which enhances the overall texture and flavor of the drink. Additionally, if you prefer a more intense mango flavor, consider using Alphonso mangoes for the pulp, as they are known for their sweetness and vibrant color.

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

• 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 powder offers a warm, spicy note that can replace the aromatic flavor of cardamom.

• ice cubes - Substitute with frozen mango chunks: Frozen mango chunks can chill the lassi while enhancing its mango flavor without diluting it.

• To keep your mango lassi fresh, store it in an airtight container in the refrigerator. It will stay good for up to 2-3 days. Make sure the container is tightly sealed to prevent any unwanted flavors from seeping in.

• If you want to enjoy your mango lassi later, freezing is a great option. Pour the lassi into freezer-safe containers, leaving some space at the top as the liquid will expand when frozen.

• For a quick grab-and-go option, consider freezing the mango lassi in ice cube trays. Once frozen, transfer the cubes to a ziplock bag. This way, you can easily blend a few cubes with some milk for a quick lassi fix.

• When you're ready to enjoy your frozen mango lassi, thaw it in the refrigerator for a few hours or overnight. Give it a good stir or blend to restore its creamy texture.

• If you prefer a slushy consistency, you can blend the frozen mango lassi cubes directly with a little milk or water until smooth.

• Avoid storing mango lassi at room temperature for extended periods as it can spoil quickly, especially if it contains dairy products like yogurt and milk.

• Always use clean utensils and containers to prevent any contamination, ensuring your mango lassi remains fresh and delicious.

• For an extra touch of flavor, you can add a sprinkle of cardamom powder or a few fresh mint leaves before serving your chilled mango lassi.

• Pour the mango lassi into a microwave-safe container. Heat on medium power for 20-30 seconds, stirring halfway through to ensure even warming. Be cautious not to overheat, as it can alter the texture and flavor.

• Alternatively, transfer the mango lassi to a small saucepan. Warm over low heat, stirring continuously until it reaches your desired temperature. This method helps maintain the creamy consistency without curdling the yogurt.

• For a more controlled approach, use a double boiler. Place the mango lassi in a heatproof bowl set over a pot of simmering water. Stir gently until warmed through. This gentle heating method preserves the delicate flavors of the mango pulp and cardamom powder.

• If you prefer a cold lassi but want to refresh its texture, blend the leftover mango lassi with a few ice cubes until smooth. This will give it a freshly made feel without reheating.

• For a quick fix, leave the mango lassi at room temperature for about 10-15 minutes. This allows it to lose its chill without any risk of altering its creamy consistency.

• Blender: This is essential for blending the mango pulp, yogurt, milk, sugar, and cardamom powder until smooth and creamy.

• Measuring cups: These are used to measure out the correct amounts of mango pulp, yogurt, and milk.

• Measuring spoons: These are used to measure the sugar and cardamom powder accurately.

• Spatula: This helps in scraping down the sides of the blender to ensure all ingredients are well mixed.

• Ice cube tray: If you want to add ice cubes to the lassi, you'll need this to freeze the water into cubes.

• Glasses: These are used for serving the chilled mango lassi.

• Refrigerator: This is used to chill the lassi if you prefer it cold before serving.

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

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

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

Skip the ice: Use chilled milk and yogurt to avoid the extra step of adding and blending ice cubes.

Store in fridge: Prepare the mango lassi ahead of time and store it in the fridge for a quick and refreshing drink later.