Mango Lassi

Lassi, the smooth-cold yogurt-based drink from India, is a summer smoothie that originated somewhere in the region of Punjab (in present-day India) and Multan (in present-day Pakistan). Although the exact location and timeline of its birth is not known, drinks made of yogurt have been consumed on the Indian subcontinent since the period of the Vedas, the earliest Indian scriptures, which date to 1,400 BCE. 

Today, lassi is a cure to a hot day in the lower northern regions of India, where winters are cold and summer temperatures soar. Since yogurt has a natural tendency to cool off the body, the lassi accompanies farmers in their fields, is the first thing offered to guests, and serves as a celebratory drink relished at village gatherings. 

The Many Faces of the Lassi

In the cities of the Indian subcontinent you can find a variety of lassis flavored with contemporary ingredients. While traditionally, mango lassi is one of the most common ones, you’ll find other classic lassis laced with saffron, rose syrup, dried fruits, mint, and cardamom. Avant garde interpretations include everything from seasonal fruits like citrus, pineapple, and strawberry to more risky ones like dulce de leche, Lotus Biscoff cookies, and more.

How to Cut and Prepare Fresh Mango

What Kind of Mangos to Use for Lassis

For me, mango still remains at the heart of the Indian subcontinent’s lassi portfolio, since it brings together two summer staples: nectar-filled mangos and chilled yogurt. Its base ingredient, thick yogurt, is blended with Alphonso mango chunks or puree or that of a richer, denser mango variety called Kesar. You can also try Manila mangos which are known to be the sweetest variety in the world. Ataulfo mangos, also called Champagne mangos, are descended from Manila mangos and also work well in lassis.

Canned mango is also acceptable, as long as you add loads of sweetness through additional sugar, as lassi will not turn out right if the mango has a sour tang.

Tips for Making Mango Lassis

• Add sugar to your lassi depending on how sweet your mango is. It is best to avoid sugar entirely and rely on the real flavor of sweet mangos. 
• You may find canned sweetened mango puree at some Indian grocery stores. This is fine to use. Just add sugar to taste.
• To choose a ripe mango, look for fruit that is a little soft, but not mushy or bruised, when gently squeezed. The mango should also be fragrant.
• If you have time, freeze your diced mango before blending and omit the ice. This will make for a more concentrated mango lassi.