Restaurant Style Mango Lassi Recipe

Mango pulp: The base of the lassi, providing sweetness and a rich mango flavor.

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

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

Sugar: Adjust to taste for added sweetness.

Cardamom powder: Adds a fragrant, slightly spicy note that complements the mango.

To achieve a smoother and creamier mango lassi, ensure that the yogurt and milk are well-chilled before blending. This not only enhances the texture but also keeps the lassi refreshingly cold without needing too many ice cubes, which can dilute the flavor. Additionally, if using fresh mango pulp, make sure it is fully ripe for maximum sweetness and aroma. For an extra touch of authenticity, garnish with a pinch of cardamom powder or a few strands of saffron before serving.

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

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, which can enhance the texture of the lassi while maintaining the tangy flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that adds a subtle nutty flavor and keeps the lassi creamy.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, making it a healthier alternative to refined sugar.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, sweet-spicy flavor that complements the other ingredients well.

• To store your mango lassi, transfer it to 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.

• Place the container in the refrigerator. The mango lassi 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 wish 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 individual portions.

• Label the containers with the date to keep track of its freshness. The mango lassi can be frozen for up to 1 month.

• When you're ready to enjoy the frozen mango lassi, transfer it from the freezer to the refrigerator and let it thaw overnight. For a quicker option, you can place the container in a bowl of warm water.

• Once thawed, give the mango lassi a good stir or blend it again to restore its creamy texture. If it appears too thick, you can add a splash of milk or yogurt to achieve the desired consistency.

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

• Pour the mango lassi into a small saucepan and heat over low heat, stirring occasionally to ensure even warming. Be careful not to let it boil, as this can alter the texture and flavor.
• Alternatively, transfer the mango lassi to a microwave-safe container. Heat on medium power for 20-30 seconds, then stir and check the temperature. Repeat in short intervals until it reaches your desired warmth.
• For a more traditional approach, place the mango lassi in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir gently until warmed through.
• If you prefer a chilled mango lassi, simply let it sit at room temperature for a few minutes to take the chill off without reheating.

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

• Measuring cups: To measure the mango pulp, yogurt, and milk accurately.

• Measuring spoons: To measure the sugar and cardamom powder precisely.

• Spatula: To scrape down the sides of the blender to ensure all ingredients are well mixed.

• Ice cube tray: To provide ice cubes if you desire a chilled lassi.

• Glasses: To serve the mango lassi once it is blended and ready.

• Refrigerator: To chill the lassi if you prefer it cold before serving.

Use canned mango pulp: Save time by using canned mango pulp instead of fresh mangoes. It eliminates peeling and cutting.

Pre-measure ingredients: Measure out the yogurt, milk, sugar, and cardamom powder beforehand to streamline the blending process.

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

Chill ingredients: Use chilled yogurt and milk to reduce the need for additional ice cubes, which can dilute the flavor.