Mango Lassi is a mango smoothie from India. India produces a variety of mangoes. The brutally hot summers in India call for mango based drinks.
Traditionally, Lassi is a popular yogurt drink. It can be a sweet or savory yogurt drink. When sweet Lassi is mixed with fresh mango pulp, it is Mango Lassi.
YouTube: https://www.youtube.com/watch?v=rYnlUZgTpK8&t=4s
The key ingredient in Mango Lassi is the use of Alphonso mango pulp. Alphonso mango is the king of all mangoes. You can find Alphonso mango pulp in a can at Indian grocery stores or on Amazon.
Ingredients
1 can Alphonso mango pulp, typically this can is 1 lb and 14 oz
2 lb can of plain whole milk yogurt
Instructions
- Place a colander or a sieve over a medium-size mixing bowl.
- Cover the colander/sieve with paper towels.
- Carefully empty the yogurt into the colander.
- You will notice after a couple of minutes that yogurt liquid (whey) starts to drip from the colander into the mixing bowl. This liquid is sour, and we need to get rid of it. NOTE: You can drink this liquid, or use it as a stock while cooking as this liquid is nutritious.
- Set aside yogurt for 6-8 hours. Meanwhile, refrigerate the can of mango pulp.
- Once the yogurt has dripped for a few hours, you will notice yogurt has reduced to half its quantity, and this is normal.
- In a blender, add mango pulp and cardamom pods. Blend for a minute or until the cardamom pods are crushed.
- Add 2 cups of cold water and the strained yogurt. Blend for thirty seconds OR until the mixture has completely blended. NOTE: Do not over blend, or else yogurt may change its consistency.
- Pour into a jug and refrigerate for a couple of hours. Serve.
NOTE: You can garnish mango lassi with chopped mangoes or blueberries or any other fruit of your choice. Alternatively, you can use low-fat plain yogurt for this recipe.