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.
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.
- 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.