There’s an Indian restaurant where I live that makes the most amazing Mango Lassis. Of course, I love their Chicken Korma and Garlic Naan, but it’s their Mango Lassis that really rock my world.
I’ve always assumed that in order to get my Mango Lassi ‘kick’, I’d be forever tied to buying them from said restaurant. But, you know, who can be faffed having to drive into town just to get a drink when you feel like one. So, I’ve made it my mission to see if it’s even remotely possible to make a facsimile. Well… it’s taken a while, but I’m thrilled to report that I’ve created a lassi VERY close to the original.
Getting there has involved a fair bit of experimentation, with my brother – himself a connoisseur of Mango Lassi – taste-testing along the way. In the end, the winning formula included mango pulp (I just couldn’t get the same intensity using fresh mango), equal measures of yoghurt and milk, some ground cardamom and a decent splash of fresh lime juice to give that much needed hit of tang. Sublime.
Right now, we’re in the thick of winter (snow on the hills and all that), but once the warm weather rolls in I’m pickin’ there’ll be lazy Sunday afternoons on the patio, nurturing a long glass of Mango Lassi over ice. Enjoy!
- 1 cup mango pulp (I used Essente sweetened Kesar mango pulp)
- 1/2 cup unsweetened plain yoghurt (I used De Winkel All Natural Acidophilus Unsweetened)
- 1/2 cup milk (I used full fat milk)
- 2 teaspoons fresh lime juice, or to taste
- Optional: 1/4 teaspoon ground cardamom
- Optional: Ice to serve
- Add the mango pulp, yoghurt, milk, lime juice and ground cardamom into a blender and blitz until thoroughly combined.
- Pour lassi into two tall glasses (over ice if preferred) and serve with straw or spoon.
Food Photography Info: Canon 550D (EOS Rebel T2i); Sigma 30mm 1.4 DC ‘Art’ lens / Natural lighting