Restaurant Style Mango Lassi Recipe

Mango pulp: This is the base of the lassi, providing the sweet and tropical flavor. You can use fresh or canned mango pulp.

Yogurt: Adds creaminess and a slight tang to the drink. Use plain yogurt for the best results.

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

Sugar: Sweetens the lassi. Adjust the amount based on the sweetness of the mango pulp.

Cardamom powder: Adds a fragrant and slightly spicy note to the lassi, enhancing its overall flavor.

For an extra creamy texture, use Greek yogurt instead of regular plain yogurt. Greek yogurt is thicker and richer, which will give your mango lassi a luxurious mouthfeel. Additionally, if you want a more intense mango flavor, consider using Alphonso mangoes for the mango 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 sweetness and texture, making it a good alternative.

• fresh or canned mango pulp - Substitute with apricot pulp: Apricot pulp provides a slightly tangy flavor that complements the other ingredients well.

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

• plain yogurt - Substitute with coconut yogurt: Coconut yogurt is a good dairy-free option and adds a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a lighter, dairy-free alternative that blends well with the other ingredients.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note.

• sugar - Substitute with agave syrup: Agave syrup is a low-glycemic sweetener that dissolves easily in cold liquids.

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

• cardamom powder - Substitute with nutmeg: Nutmeg offers a slightly nutty and sweet flavor that complements the lassi.

• To store your mango lassi in the refrigerator, pour it into an airtight container or a glass jar with a tight-fitting lid. This will keep it fresh for up to 2-3 days. Make sure to give it a good stir before serving, as the ingredients may separate over time.

• If you prefer to freeze your 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 smaller, more manageable portions. Once frozen, transfer the cubes to a zip-lock bag for easier storage. Frozen mango lassi can last up to 1-2 months.

• When you're ready to enjoy your frozen mango lassi, simply thaw it in the refrigerator overnight. For a quicker option, you can leave it at room temperature for a few hours. Once thawed, blend it again to restore its creamy texture.

• For an extra refreshing twist, you can blend the frozen mango lassi cubes directly into a smoothie. Add a splash of milk or yogurt to help it blend smoothly.

• Always use fresh ingredients when preparing your mango lassi to ensure the best flavor and texture. If using canned mango pulp, check the expiration date and store any unused portion in the refrigerator in an airtight container.

• Avoid storing mango lassi in direct sunlight or near heat sources, as this can cause the yogurt to spoil more quickly. Keep it in the coldest part of your refrigerator for optimal freshness.

• If you notice any changes in color, smell, or taste, it's best to discard the mango lassi to avoid any risk of foodborne illness. Always trust your senses when determining the freshness of stored food.

• Pour the mango lassi into a microwave-safe container.
• Heat on medium power for 20-30 seconds. Stir well and check the temperature. Repeat if necessary, but avoid overheating to maintain the creamy texture.
• Alternatively, pour the mango lassi into a small saucepan. Warm over low heat, stirring constantly to prevent curdling. Heat until just warm, not hot.
• For a more even temperature, use a double boiler. Place the mango lassi in a heatproof bowl over a pot of simmering water. Stir gently until warmed through.
• If you prefer a cold mango lassi, simply let it sit at room temperature for about 10-15 minutes before consuming.

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

• Measuring cups: Essential for accurately measuring the mango pulp, yogurt, and milk.

• Measuring spoons: Necessary for measuring the sugar and cardamom powder precisely.

• Spatula: Handy for 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 make the ice.

• Glasses: Use these to pour and serve the chilled mango lassi.

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

Use canned mango pulp: Save time by using canned mango pulp instead of fresh mangoes. It’s already pureed and ready to use.

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

Make in batches: Double or triple the recipe and store extra mango lassi in the fridge for up to 24 hours.

Use a high-speed blender: A powerful blender will make the lassi smoother and faster, reducing blending time.