After learning what a riotous combination fruits and yoghurt make together, I’ve been in love with all things fruit + yoghurt (cherry frozen yoghurt coming up!) With Alphonso mangoes aplenty, I’ve been making a lot of mango lassi through the summer and can’t seem to get enough of it.
If you can get your hands on Alphonso mangoes, you really should. Rich, pulpy and smooth as butter these mangoes are bursting with flavour. Blend it with a little sugar and yoghurt and you’ve made yourself the perfect summer drink!
Grandma says the ginger added to the lassi aids digest the mango, but I love the spicy dimension it adds to the sweet mango lassi.
Mango Lassi Recipe
Serves 2-3
Ingredients:
1 large (300g) Alphonso mango, cut into small pieces
450g / 1lb. plain yoghurt
3-4 tbsp sugar (depending on how sweet your mango)
1 tsp ground ginger
½ cup milk
Garnish:
2 tbsp chopped pistachios
Equipment: Food processor or immersion blender
Method:
- Put all the ingredients except the milk in food processor and blend together.
- Add the milk, a little by little until you reach a consistency you like. Throw in some ice cubes.
- Drink up!
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{ 25 comments… read them below or add one }
I have looked all over the indian stores around here, but not a single one sells the nice plump alphonso mangoes that we can get at Crawford Market!
I sooooo miss them!
Congratulations. I have given you an award on my blog
You have an amazing blog here with some really great looking photographs. Thanks for simplifying the recipes. Great Job!
I want someone to make this for me. PLEASE!?
Ha! Someday, surely.
love the blog, you have a new follower!
Perfect drink for the summer which is about to end!!!
ooo I can make this myself! Nice Post ;D
it looks delicious!! I wish I could have mangos to drink such a lassi!
This is nothing short of beautiful.
Amazing recipe!!!!
It looks so delicious.
I try it. Thank you
Thank you, all!
This look delicious and I love the vibrant color from the mangoes. Yum!
dang it! the last of the alphonso mangoes left our stores a few weeks back. will definitely have to give this a go, next spring. love the addition of cardamom, here.
I’ve made your strawberry lassi a few times and it was great. I could just imagine how good the mango one is. I love the spices that you’ve added to this. Will keep my eyes peeled for the mangoes
Incase your interested, I have a recipe on my blog for how to make your own yogurt… http://freshslowcooking.com/47/make_your_own_yogurt it’s really easy, and it’s nice always having plain yogurt around for making lassis and mixing with which ever fruits are in season.
Zibi: Here in India, we almost always make our own yoghurt. It’s something you almost never buy from the store! Of course, fruit yoghurts and the likes are now getting popular and people are buying the packaged stuff…
o use fedex mango direct and order yourself the alphonso mangoes the plump ones , they have contract with throve brothers one of the largest mango exporters and they are good mangoessssss !!
fedex mango direct – special mango service ! (no they aint paying me )
Shaheen, you’re killing me. Love mango anything, waiting for the mango season to kick into high gear.
We make our own yogurt too. Everyday! Can’t stand the packaged stuff. Mangoes are sinfully divine though I’m not too partial to adding ginger to it. I like my mango buffet to be as unadulterated by other flavours as possible.
But lovely post.
Thanks for the tip, Veronica!
Sam: I agree about having mango unadulterated. Just today I had sme mango pulp spiced with ginger and I wished the flavour of ginger wasn’t as pronounced. I need my mango to have the full focus!
Love the look of your mango lassi. Though I am a fan of Langda aam, I make do with Alphonso pulp here.
Sounds so good! Pretty photos too…
Hi! I hopped over from Tastespotting.com. I love mango lassi. Great photo.
Shaheen, I’ve included your recipe in the Vegetarian Ramadan round-up on my blog – hope you’ll find it interesting to check out the rest here. Have a great weekend)
Nice pics !
Add a pich of salt and a bit of soda water to Your lassi
and it will be much tastier
Greetz from Chiang Mai, Thailand
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