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I’m making a special Indian meal for my son’s birthday tomorrow, he LOVES lassi, how many servings does this recipe make please? I’m thinking I may need to double it to make sure there’s enough for a family of 5?
Yes I would double if you want a full sized serving for everyone. As written, it yielded about four half cup servings with a little extra. This was good for me and my kids to share, but adults may want more.
Thanks! I scanned the recipe and missed how many it served! I doubled the quantities in the end which was the right amount, although of course everyone wanted more it was so delicious!
Hi, Emma! I agree with Malinda — I’d double or even triple it. Personally, I like a whole cup for a serving!
I made it with fresh ripe mango and no sugar. I loved this so much!!! Thanks for sharing this SIMPLE and easy recipe. I felt so accomplished!
I made this with fresh mango so yummy !!!!! My kids love it!!!!!!
Used canned mango which worked well. As is, the recipe is a little thick, recommend you adjust consistency to your preference.
I recommend using honey rather than sugar. It was a great recipe and I loved it!
I recommend you to make sure that your mango is very, very ripe, and to do a little less yoghurt. Also making sure to blend it for 2 minutes or more for a smoother puree type of consistency. If you like small chunks do it for about a minute. All in all, a great recipe!
I admit to eyeballing & not really measuring…nevertheless, delicious! I’m glad I was patient and waited for the mangos on my counter to get ripe :) A great after school treat on a hot day.
My husband and I had this a long while ago whilst at an Indian restaurant and both loved it. I have recently started to juice and this recipe came up after my interweb surfing went off at a slight tangent. I kept it simple, fat free yoghurt, frozen mango chunks and two tablespions of honey, it was delicious and I’m happy I can now get some goodness into hubby!
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!!!)
100ml coconut milk
thumbnail size piece of turmeric
pinch 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 Yogurt
top 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.