Ingredients
Ingredients
- 3/4 cup ripe mango, preferably previously frozen
- 1/2 cup whole milk
- 1/3 cup + 1 tbsp plain, whole-milk yogurt
- 2-4 tbsp store-bought sweetened Indian mango pulp (optional but recommended)
- 1.5-2 tbsp cane sugar (adjust according to sweetness of mango)
- 3 large or 7-8 small ice cubes (use less if mango is frozen)
Instructions
- Add ingredients to blender: Combine mango, milk, yogurt, mango pulp, cane sugar, and ice cubes in a high-speed blender.
- Blend and adjust taste: Blend on high until the mixture is smooth and no longer icy. If the blender stalls, use the tamper or a spatula to push ingredients down. The texture will transform from smoothie-like to more liquid and pourable, resembling classic mango lassi.
- Taste and modify: Taste the mixture and add more sugar for sweetness, mango pulp for deeper mango flavor and color, or extra yogurt for a bit more tartness as desired.
- Serve immediately: Pour the mango lassi into a glass and serve fresh for the best flavor and texture.
- Store properly if needed: You may cover and refrigerate the mango lassi for up to 24 hours, but it’s best enjoyed fresh to maintain optimal taste and freshness.
Notes
- Using previously frozen mango helps achieve a chilled texture without watering down the drink with too much ice.
- Store-bought Indian mango pulp is optional but enhances flavor and color; it can be found at Indian grocery stores or online.
- Adjust sugar based on the natural sweetness of your mangoes and personal preference.
- If the blender gets stuck during blending, use a tamper or stop and scrape down the sides to ensure even blending.
- Consume within 24 hours for the freshest taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Indian
