Love peace, and mango lassi | Recipes | 12024

my…Today’s recipe 13/06/2022 is mango lassi.

Creamy Mango Lassi is easy to make at home with a few simple ingredients. I love making this lassi, especially during summers when sweet mangoes are in season. If you enjoy having mango lassi at Indian restaurants, you would love this homemade version just as much! All you need is 10 minutes to make this!

how to make it at home, then let me tell you, it’s fairly simple and easy. You need basic ingredients and just 10 minutes to make mango lassi at home.

INGRIDENTS:

Sugar

yogrut

mango puree

cardamom powder

milk

MANGO PUREE:you can either use fresh or canned mango puree to make the lassi. I highly recommend using fresh sweet mango puree when mangoes are in season. Puree from Indian mangoes like kesar, alphonso, dasheri results in amazingly delicious mango lassi. But using canned is also okay, which you can find at any Indian grocery store.

YOGRUT: you can use yogurt of choice, I have used whole milk yogurt here but you can change it up according to your preference.

FLAVORING: the lassi is flavored with cardamom powder and a little bit of saffron at the end. You can skip the cardamom if you are not a fan. You can also add some rose water to the lassi if you like.

SWEETNER:I have used sugar to sweeten this lassi but feel free to use sweetener of choice. If you want, you can even skip the sweetener.

How to Make Mango Lassi (Step by Step):

1- To a blender, add 1 cup of fresh mango puree. I pureed the flesh of 2 large sweet mangoes in a blender to get this fresh mango puree. You can also use canned mango pulp if you can’t find sweet mangoes or they are not in season.

2- To the blender now add 1 cup yogurt. I have used plain whole milk yogurt here.

3- Followed by 1/2 cup milk. I add this to thin out the lassi a bit. Also, add 2 to 3 tablespoons sugar and 1/4 teaspoon cardamom powder.

4- Blend for around 60 seconds until everything is well combined. Pour the lassi into serving glasses and top with saffron strands (optional). You can also garnish with nuts.

Pro Tips:

You can make mango lassi in advance and keep it refrigerated. But it’s best consumed within 24 to 48 hours.

Use cold yogurt, cold milk, and mangoes straight out of the refrigerator to make mango lassi for best results.