Creamy and tangy Mango Lassi is a classic summer treat, that’s easy to make too! I have so many fond memories of eating mangoes growing up in Sri Lanka. They are one of my absolutely favorite fruits and this mango curry was a staple. Mango trees are everywhere in that part of the world, growing pretty much like giants weeds. So it’s more than a little sad that I can’t find mangoes as readily where we live now, and even when we do, they are nowhere near as sweet and juicy as the ones I used to eat as a kid. Mango Lassi is a delicious drink that originates from India, and it’s very common and enjoyed widely in Sri Lanka too (much like the classic falooda drink)! It’s a fantastic, creamy dessert drink for hot summer days (this avocado drink is another of my favorites), and a great way to use up a big haul of mangoes.
What you need to make mango lassi
Mango – Fresh and ripe mangoes that are sweet. But you can use canned mangoes as well. Yogurt – I prefer to use regular yogurt to make lassi, but if you only have greek yogurt, that’s fine too. Sugar – The amount of sugar you add to your lassi depends on the sweetness of the mangoes, and your taste. Salt and spices – Salt is pretty much non-negotiable for me in a drink like this. Salt is critical for a balanced flavor profile. You can also add a touch of cardamom for a nice dash of spice to the drink. But this is optional. Water – Because the mango and yogurt mixture is very thick, water is added to turn it into a drinkable consistency. Some recipes use milk, but water is my preference.
How to make Mango Lassi
What is the right ratio of ingredients?
Making mango lassi is super simple. And honestly, this is one of those treats that really doesn’t need a recipe. There is no right or wrong ratio of ingredients. Every time I make mango lassi, the ratio of ingredients ends up being a little different. It all depends on the flavor of your mangoes. If the mangoes are sour, you can use more sugar. And if the mangoes are sweet, use less sugar. If the mangoes have a strong flavor, I add more yogurt. And if the mangoes are more bland, then I add less yogurt so that the mango flavor doesn’t get masked.
How to make Mango Lassi
First, peel and cut the fresh mangoes into large chunks. Place the mango chunks in a blender, and blend until smooth. Add yogurt (about 1/2 the amount as mango in weight) and blend again. Add a generous pinch of salt and sugar to taste. Taste the lassi and add more yogurt if you like. I like my lassi to be just a tad salty, so I add more salt than most others. Stir in ground cardamom and add enough water until you get the desired consistency (drinkable but still thick). Just slightly thinner than a smoothie in consistency.
What type of mango can I use to make this drink?
There’s very little you can do to mess up a mango lassi. As long as you’ve got juicy, delicious mangoes, your mango lassi is going to be amazing! The type of mango isn’t as important as the sweetness and flavor. Sweet, ripe mangoes obviously work best. Here in Canada, I use alfonso (alphonso) mangoes. While in the US, I used Kent mangoes. Another easier option is canned mango pulp. These can be found in most South Asian stores, and will give you more consistent flavor. You can also use frozen mangoes, but I’ve found from experience that some frozen mangoes can be very sour, so you’d need to add more sugar to enhance the flavor.
Why I love this recipe
I grew up drinking mango lassi. And eating mangoes. Lots and lots of mangoes. Colombo – the city I was born in in Sri Lanka – literally means “city of mango trees” (according to some historical accounts at least). So this drink is near and dear to me. A mango lassi is about as delicious, fruity, and refreshing as a drink gets, especially in the summer! And it’s so easy to make too. I personally prefer my mango lassi a little sweeter and saltier than my husband likes his. And the good thing is that the drink is so simple to make and so versatile, you can easily adjust the flavor to your taste!
