You will get restaurant quality results with this mango lassi recipe.
Mango lassi is one you need to know how to make if you are planning a curry feast. I can’t say I don’t prefer an ice cold lager or two with my curries, but mango lassis are delicious.
When my kids were growing up, they always asked for mango lassis when we went out to our local curry house. They were so good and they even got asked back to the kitchen to learn to make them.
This is the mango lassi recipe we have been making at home for many years now.
It’s great for kids and also used as a chaser for a spicy curry. I often put rum in mine though.
Other than making sure you have all the ingredients in, there really isn’t much to plan.
This is a quick mango lassi recipe that tastes just like those you get at the best Indian restaurants.
Ice or no ice?
I have to say there is no way I could drink this mango lassi if it wasn’t ice cold.
Many people don’t like really cold drinks – my wife for example.
If you don’t want your mango lassi to be ice cold, just leave the ice out.
A word about the yoghurt…
Only the thickest Greek yoghurt will do for this one. In India they use hung yoghurt. That is yogurt that has be placed in a strainer for an hour or two so that the excess liquid drips out.
The closes thing we have to that is Greek yoghurt which works perfectly well and is what is used at UK Indian restaurants.
How important are the toppings?
In one word, VERY! The crunchy pistachios, foamy whipped cream and the flavour and bright colour of the saffron take a simple mango lassi and make it into a masterpiece.
You are going to be in mango lassi heaven with this one.
If you like this mango lassi recipe, you might like to try it with some of these famous restaurant curries…
- 250g (1 cup) Greek yoghurt
- 400ml (scant 3⁄4 cups) full-fat (whole) milk
- 250ml (1 cup) canned mango pulp or the equivalent ripe cut mango pieces
- 2 tbsp sugar
- 1⁄2 tsp cardamom powder (optional)
- Handful of ice cubes
- 3 tbsp pistachio nuts, lightly crushed
- Whipped cream, to garnish
- A pinch of saffron, to garnish
- Place the yoghurt, milk, mango, sugar and cardamom powder(if using) in a blender and blend until super- smooth.
- Add the ice cubes and blend again until crushed.
- Divide into two glasses and sprinkle some pistachio nuts
over the top. Garnish with a squirt of whipped cream and top with a few more pistachios and saffron.