Mango Lassi Recipe
We use this mango lassi recipe to make a delicate and unusual frozen yogurt, but you can, of course, drink it like a milkshake.
Lassi hails from India and Pakistan, where it is a popular drink made of yogurt. Some lassis are salty and flavored with spices or herbs such as mint. Sweet ones use sugar or honey, and fruit juices. In Rajasthan, lassi is made with saffron, while other regions sometimes add butter for a richer drink.
The most widely available lassi flavor is probably mango. There are variations in recipes – some include cardamom, rose water (we use both) or pistachio, while some stick to the basics: mango and yoghurt.
We grew up in India, where it was almost a daily treat for us. (Yes, we were very fortunate!) The cardamom and rose water are the flavors that most evoke our childhood, and so we’d never make lassi without them. But many people do, so feel free to experiment!
2 Mangos, peeled and cut in pieces
2 cups yoghurt
2/3 cup sugar or 3-4 tablespoons of honey
¼ to ½ teaspoon cardamom, to taste
1 to 2 tablespoons rose water, to taste
Chopped pistachios for topping
Photo credit: pinkpeppercorn under a cc by 2.0 license.
- Puree the mango, yogurt and sugar in a blender or food processor until smooth.
- Add cardamom and rose water to taste.
- Chill several hours.
- Churn in an ice cream machine as directed by the manufacturer’s instructions.
- Serve topped with chopped pistachio.
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