Mango Lassi Recipe

 

• 
  Non Alcoholic
• Smoothies

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What is stopping you from making this creamy, delicious and fruity mango lassi when it is the prime of mango season? This seasonal drink is made of mango pulp (of course), mixed with yoghurt, honey, a touch of cardamom and crushed ice. It is then garnished with saffron strands and crushed nuts. Mangoes are quite a versatile fruit, and this mango lassi is one of the tastiest ways to consume it. Sweet, cool and oh so refreshing, this drink shows a lot of love to your taste buds and your body. Traditionally, both sweet and spicy lassi is made using yoghurt only as it makes a creamy and thick drink. If you don’t like the taste, however, you can still add a bit of milk in your lassi recipe to thin it out. If you are looking for vegan mango lassi, you can also make this recipe using plain almond milk yoghurt. Any non-dairy yoghurt can work except coconut, which is not recommended as it can bring changes to the taste of this drink. Mango lassi is the best summer drink as it replenishes the body of glucose reserves that are lost by sweating. It is low in calories and rich in protein, sodium, potassium, calcium and even vitamin A, thus thoroughly nourishing the body. Children and adults both love and it can be served at any time of the day. In fact, the beauty and taste of mango lassi make it perfect for presentation and you can also serve a chilled glass to your guests.

Ingredients of Mango Lassi

• 2 mango
• 1 tablespoon honey
• 2 tablespoon pistachios

• 1 cup yoghurt (curd)
• saffron as required
• 1/2 cup ice cubes

How to make Mango Lassi

• Step 1 Blend Mango into a puree

  To prepare this lassi recipe, take out 1 cup of mango pulp and blend until smooth in the blender. Pour it out in a mixing bowl.

• Step 2 Blend mango pulp with honey and yoghurt

  Add yoghurt and honey to the same mixing bowl and combine. Use an immersion blender for best results.

• Step 3 Garnish with pistachios and serve chilled

  Take out the serving glass and distribute the crushed ice in each of them. Then pour the mango yoghurt mixture over the ice. Garnish with saffron strands and crushed pistachios (optional). Serve cold.