I’ve only read about half of the comments, so possibly someone has already said this in the part I didn’t get to, but I have made many mango lassis using all different recipes and variations, and I’ve found that BY FAR, the very best ones are made with *frozen* mango that you can usually buy in 1 lb (16 oz) bags at the supermarket year-round. Not only does it purée much more easily in the blender with no pieces left, it is also completely free of that chalky taste/feel that you often get with fresh mangoes if they’re not perfectly precisely ripe. AND it ensures that your drink comes out very cold and stays cold for a long time if you like to sip it slowly (warm lassi is grrrroooossss)!Anyway, FROZEN FRUIT is the key to cold, smooth, refreshing mango perfection!
I followed the recipe except used almond milk and added a little saffron. My mango is frozen and really good – tastes almost like fresh when thawed. I didn’t add any sugar as I find the natural sweetness of the mango was enough for me (I don’t like too sweet and am trying to cut out sugar as much as possible). Very refreshing and delicious on a hot day.
Hi guys i dont know if this tip has been posted already but its the best one i have for mango lassi- use tins of mango pulp! Can be found in asian food stores or even some supermarkets stock them nowadays- it’s quicker and easier than using fresh mangoes and makes loads more.
Summer in Australia is a perfect time for Mango Lassi (or a variation!!!)1/2 mango100ml coconut milkthumbnail size piece of turmericpinch of cayenne or small piece of chilli (to taste, only want to taste not feel the chilli)squirt of honey (about 2 teaspoons)200 grm of natural Yogurttop up to desired consistency with almond milk
I like my Lassi think so 200 ml of almond milk was lovely!!this makes about 600ml of magic ;-)
I was so happy when I found this because it is so easy to make but in my blender the mango didn’t end up getting chopped finely or smoothly so I have tiny pieces in the drink which makes it very unpleasant. I also had to use about 10 tspns of sugar too because plain yogurt is just…yuck! I just wish that my blender could make the mango finer because I really don’t like how this came out because of it.
Mango Lassi’s pretty easy to make, though the ones in the restaurant doesn’t seem to use ice, (which I do). I find apple mangoes (the general red/green ones) found yearly in the stores to be better tasting than champange mangoes, since those tend to not have enough citrus in them. You could add a slice of lime to it as well to tweak it up a notch. Plain Fage Greek Yogurt, (the drained/pressed one) or Chobani actually increases the yogurt taste than normal American brands, you could also use flavored yogurt to slightly alter the Lassi flavor (for those who tends to like to mix flavors).Sugar’s almost all the same, but some picky people (like me) could try Raw Sugar or even honey as replacements. Splenda kind of works, but since it’s artificial crap, I tend to stay away from it unless I have nothing else to use.Turn it into an icy smoothie and enjoy it in the hot weather!
I love yogurt lassi! I just learned that they are usually made with half yogurt, and half water. This might help to make it a little less thick. I tried it that way and it was great. I also really like savory lassi that are made for digestion like the mint lassi and the salt and pepper lassi.
This recipe was too thick perhaps using some ice or something else to make it less thick would make it more enjoyable.
You can also use mango puree, canned, from your local Indian market if mangoes are expensive or not in season. It’s better with the cardamom.
Used this recipe and it was wonderful. Made with real mangos and they must have been good because it was very flavourful. Also used stevia sweetener instead of sugar (3 packets) and it was still very good. Did come out kind of thick so possibly could have used a bit extra milk. Still, quite yum!
I agree with HaiEBree-I would try less yogurt at first (I’m sure it depends on how ripe/juicy your mango is) and you’ll probably use less sugar that way.
I live in an area where there are many South Asians and consequently we have a large variety of Indian grocery stores. One of the products I like to use and make Lassi with is Alphonso Mango Pulp which comes from India, canned. Don’t use substitutes. There are other mango pulps which are not as tasty as this one. Experiment with how you want to mix it but don’t add sugar as there is lots with the pulp itself. This mixture is also good with chicken breast. Brown the breast and then simmer it for a bit in the sauce.
I just made this recipe and it’s great! I kept adding sugar until it tasted like the lassis I’ve had at Indian restaurants and I ended up putting 10 teaspoons in! I will be substituting for the sugar next time. It’s still not quite the way I’d prefer it. I might try it with less yogurt and more mango next time.
Why just use Mango? Skip the cardamom and/or adjust the sugar depending on whatever fruit is in season where you live. – Yummmmmm.
My personal twist is to soak the mangoes in key lime juice. It softens the mangoes, and adds a nice tartness. I use these mangoes in smoothies all the time, and it always turns out great. I’ll have to try it in the lassi.
Here in South Florida we are in the midst of Mango Season. The best by far are “backyard” mangos and the “Julie” variety are the most delicious no fiber and lot’s of fruit. I bought a house which happened to have a Julie Mango tree in the backyard so far this year we have had one crop and another one of about 300-400 pieces of fruit will be ready in about a week. The only problem is that they ripen all at once. I will try the suggestion of the previous post and freeze some this year.
There is not necessarily one universal season for mangos, as they come from very different parts of the world. If you are hoping for really amazing, truly ripe mangos, you’ll likely never, ever see them in the USA, as most of the mangos here come off ships from Central America, South America, or even Asia. Either that, or they are trucked from Mexico. In Central America, you eat them right off the tree, and they are especially ripe and delicious during the rainy season (May-June). I recommend the Trader Joe’s frozen mangos, as they are sweeter and picked when riper than the hard-as-rock ones in the produce sections everywhere. Organic or not–the mangos tend to be bad in markets here, as they are picked way to early!
Has anyone tried freezing this recipe? I’d love to know if it’s just as good frozen, or if some of the flavours will be dulled by the cold!
Just tried it. Tastes great! It will taste even better in summer.
I have had the jar mangos made by Del Monte.One can find them in the refrigerator section where you find juice.They tasted just fine to me. I wonder if this would work as well.
We made this last night, and it was very good. I’d definitely recommend it.
Love them! I am so glad I can make them at home now, here in L.A., they charge anywhere from $2.50-$3.25 for one!
Fresh mangoes in Hawaii are available from about mid-May until about mid-September, depending on the variety. When we have bumper crops I like to peel, cut and freeze some of them to have during our ‘mango-less’ months. Sometimes I can find mangoes during our out of season months imported from countries in other hemispheres where their season is summer when ours is winter. I have also found you can get frozen mango chunks in either 3 or 5 pound bags at Costco, but usually not very ripe and lack a bit of flavor. I use these for baking recipes.
Mangoes are everywhere now that is Summer here in Brazil and my kids love it, never thought of making this mango lassi for them, thanks for inspiring us with your wonderful recipes!
Stephanie, the season for mangoes is summer. In India, anyway. They seem to be available all year round here, but really, most are not worth the bother. For a really flavorful lassi, try the frozen mango pulp you get at Indian grocery stores. Most mangoes here are so flat anyway, after adding the yogurt and milk you may be hard-pressed to find any mango flavor in the lassi! The Indian restaurants very likely use the canned mango pulp from India, but personally I prefer the frozen variety.
I’ve been on a smoothie kick for a while. I usually use frozen tropical fruit from the grocery store, but I always make sure I have some extra frozen mango around. It’s a nice balance. Try adding about a teaspoon of artificial vanilla, or use vanilla soy milk instead of regular milk to help your heart.
Can someone tell me, is there a ‘season’ for mangoes? i’ve generally gotten them in Trader Joe’s and they’ve been good, but i’m wondering…
Aha – I have some mango in the fridge and some yoghurt too. but no milk but thats ok, I can use water. – how many does this recipe serve? I think I might need to reduce it for one.
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