Restaurant Style Mango Lassi Recipe

Mango pulp: The base of the lassi, providing a sweet and tropical flavor.

Yogurt: Adds creaminess and a tangy taste to the drink.

Milk: Helps to thin out the mixture for a smooth consistency.

Sugar: Sweetens the lassi to taste.

Cardamom powder: Optional, but adds a fragrant, spicy note.

Ice cubes: Optional, for a chilled and refreshing drink.

To achieve a smoother and creamier mango lassi, ensure that the mango pulp is thoroughly blended. If using fresh mangoes, make sure they are fully ripe for maximum sweetness and flavor. Strain the yogurt through a fine mesh sieve to remove any lumps before adding it to the blender. This will help in achieving a velvety texture. Additionally, chilling the yogurt and milk beforehand can enhance the refreshing quality of the lassi.

• fresh or canned mango pulp - Substitute with peach pulp: Peach pulp has a similar sweetness and texture, making it a good alternative for mango pulp.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, providing a similar tangy flavor and consistency.

• plain yogurt - Substitute with coconut yogurt: For a dairy-free option, coconut yogurt offers a creamy texture and a subtle coconut flavor that complements the fruit.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that provides a similar consistency and a slightly nutty flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a tropical flavor that pairs well with mango.

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

• sugar - Substitute with agave syrup: Agave syrup is a low-glycemic sweetener that dissolves easily and provides a similar level of sweetness.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, sweet-spicy flavor that can enhance the overall taste of the lassi.

• cardamom powder - Substitute with nutmeg: Nutmeg provides a slightly sweet and nutty flavor that can be a good alternative to cardamom.

• ice cubes - Substitute with frozen mango chunks: Using frozen mango chunks instead of ice cubes keeps the lassi cold while intensifying the mango flavor.

• ice cubes - Substitute with crushed ice: Crushed ice blends more easily and can provide a smoother texture to 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 shake or stir before serving, as the ingredients may separate over time.

• For longer storage, consider freezing your mango lassi. Pour the lassi into freezer-safe containers, leaving a bit of space at the top to allow for expansion. You can also use ice cube trays for convenient, single-serving portions. Once frozen, transfer the cubes to a zip-top freezer bag. The lassi can be stored in the freezer for up to 1 month.

• When you're ready to enjoy your frozen mango lassi, thaw it in the refrigerator overnight. If you used ice cube trays, simply blend the cubes with a splash of milk or yogurt to restore its creamy texture.

• If you prefer a slushy consistency, blend the frozen lassi cubes directly without thawing. This makes for a refreshing, icy treat on a hot day.

• Always ensure that your storage containers are clean and dry before pouring in the mango lassi. This helps maintain its freshness and prevents any unwanted flavors from developing.

• Avoid leaving the mango lassi at room temperature for extended periods, as this can lead to spoilage. Always refrigerate or freeze promptly after preparing.

• If you notice any changes in color, texture, or smell, it's best to discard the mango lassi to avoid any risk of foodborne illness.

• Pour the mango lassi into a microwave-safe container, ensuring there's some space at the top to avoid spillage.
• Microwave on medium power for 20-30 seconds, stirring halfway through to ensure even heating.
• Alternatively, gently heat the mango lassi in a saucepan over low heat, stirring continuously to prevent curdling.
• If you prefer a cold lassi, simply let it sit at room temperature for a few minutes or give it a quick blend with a few ice cubes to refresh its creamy texture.
• For a smoother texture, strain the reheated lassi through a fine mesh sieve before serving.

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

• Measuring cups: To measure the correct amounts of mango pulp, yogurt, and milk.

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

• 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 choose to add them to the lassi.

• Glasses: To serve the chilled mango lassi.

• Refrigerator: To chill the mango lassi before serving if desired.

Use canned mango pulp: Opt for canned mango pulp to save time on peeling and chopping fresh mangoes.

Pre-measure ingredients: Measure out the yogurt, milk, and sugar in advance to streamline the blending process.

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

Chill ingredients: Use pre-chilled yogurt and milk to reduce the need for additional ice cubes.

Use a high-speed blender: A high-speed blender will make the blending process quicker and more efficient.