If there’s one thing I hear about Indian cuisine it’s, “omg I love mango lassi”, which always gives me a bit of a gaggy face, but none the less it’s a legit use of mangoes.
As the gaggy face suggests, this isn’t my favorite way to consume mango or yogurt because it just tastes a little too tangy and sweet to me. That said, mango lassi is insanely popular in the States. I think it’s because it tastes like a better version of flavored yogurt you buy from the grocery store. I swear I’m trying to say nice things about it, it’s just not working.
I honestly don’t ever remember hearing about mango lassi till my first trip to the States. That may be because back in the day we were obsessed with making everything into a shake. Shakes were foreign and cool. Everywhere you went there was a list a mile long of fruit shakes. Whereas, lassis was significantly fewer in options. There was sweet, salted, mint, masala, kesar, kesar pista, and malai. I’m sure I’ve forgotten a couple, but you get the idea. More traditional flavors. What’s interesting but not surprising is that as Indian cuisine has evolved and there’s a greater desire to embrace it, the flavors too have evolved. So now there are restaurants that have a mile long list of lassi flavorings.
This recipe is insanely easy, people love it, and it’s actually quite healthy. For those reasons alone it’s a good option. But for me – if I’m in the mood for a sweet lassi, I much prefer kesar elaichi lassi. As for how to best consume mangoes in liquid form, it’s mango shake all the way
Love mangoes and lassi? Try these:
Mango Lassi
6
servings10
minutes0
minutes10
minutesKeep the screen of your device on
Ingredients
3 cups plain yogurt (avoid fat free or low fat for best flavor)
2 cups fresh or canned mango pulp
1 cup cold water
2 tsp cardamom powder
A few strands of kesar (saffron), for garnish
Sugar, to taste
Directions
- Whisk yogurt till smooth.
- Whisk in water.
- If you’d like the consistency to be a little thinner, add additional water.
- Whisk in mango pulp and 1 tsp of cardamom powder, until smooth.
- Add in sugar to desired sweetness.
- Serve over ice and garnish with remaining cardamom and saffron.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 6
- Calories: 193kcal
- Fat: 0.6g
- Saturated Fat: 0.2g
- Cholesterol: 2mg
- Sodium: 115mg
- Potassium: 320mg
- Carbohydrates: 39.9g
- Net Carbs: 39.2g
- Fiber: 0.7g
- Sugar: 37.9g
- Protein: 7.5g
- Vitamin A: 94.8mcg
- Vitamin C: 12.1mg
- Calcium: 256mg
- Iron: 10mg
- Thiamin: 0.1mg
- Riboflavin: 0.3mg
- Vitamin B6: 0.1mg
- Vitamin B12: 0.8mcg
- Folate: 14.7mcg
- Pantothenic Acid: 0.8mg
- Phosphorus: 194mg
- Magnesium: 25mg
- Zinc: 1mg
- Selenium: 4.5mcg
- Manganese: 0.2mg
Did you make this recipe?
Tag @mistressghee on Instagram and hashtag it #lovemygheespot
Like this recipe?
Follow us @mistressghee on Pinterest
Did you make this recipe?
Follow us on Facebook