Mango Lassi

Recipe from Madhur Jaffrey

Adapted by Elaine Louie

Total Time
10 minutes
Rating
4(214)
Comments
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On the hottest days, Indians forgo iced tea (“too American”) for fresh limeade and perhaps mango lassi, which combines fresh mango with yogurt and cardamom. This recipe comes from the cookbook author Madhur Jaffrey, who said, “Mangoes are supposed to be good for the eyes.” This recipe calls for fresh or canned mango pulp. Ratnagiri Alphonso mango pulp, available in Indian shops in New York City and online, is what Ms. Jaffrey recommends. —Elaine Louie

Featured in: Drinks as Sweet as the Summer Air

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Ingredients

Yield:1 serving
  • 1cup plain yogurt
  • ¼cup water
  • ¾tablespoon sugar
  • ¼cup fresh or canned mango pulp (see note)
  • ½teaspoon ground cardamom seeds (plus a little extra for garnish)
  • 3ice cubes
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

213 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 9 grams protein; 116 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all ingredients in a blender and puree until smooth. Add sugar to taste. Garnish with a pinch of ground cardamom seeds. A few extra ice cubes may be added when serving.

Tip
  • Ratnagiri Alphonso mango pulp, available in Indian shops in New York City, is better than most fresh mangos sold in New York, Ms. Jaffrey said.

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Ratings

4 out of 5
214 user ratings
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Comments

Marina

This works really well with canned Alphonso mango puree e.g Ratnagiri available on Amazon. I get this and then freeze cubes of it to have on hand for smoothies and ice cream. I did not add sugar as per the recipe as the canned puree already has added sugar. I also did it without cardamon as I did not have any ground seeds to hand and it came out great. I did not use greek style yoghurt as that would make it too thick.

Lavender

Too much cardamom, not enough mango. But a good base for me to tweak to my tastes.

Phein64

I make this with slices of mango in syrup, fishing out the slices and plopping them into a blender. Jaffrey's recipe calls for 1 1/4 C yogurt, 1 C chopped ripe mango, 3 T sugar, a 1/4 t cardamom seeds, and 8 ice cubes. I usually triple the amounts, put them all together in a Blendtec, and let'er rip. Family loves it, and it goes well with anything spicy.

Karen

My Second Attempt: 1/2 cup yogurt 1/2 big mango (maybe a cup) 1 tsp sugar (maybe less next time) 1/4 tsp ground cardamom (essential) 3 ice cubes Scrumptious!

Karen

Add to My Second Attempt: A splash of water (2 T?)

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Credits

Adapted from Madhur Jaffrey

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