Mango Lassi is a beverage originating in the Punjab region of India and also popular in Pakistan. There are many types of lassi, with flavors ranging from salty to sweet. The main ingredient is always yogurt. This smooth, creamy drink is perfect for a warm day. It seems odd to post this recipe in January, but the weather has stayed fairly warm here in Florida. Lately, the temperature has reached the 60s and 70s during the day. If it is already this warm now, I am scared of the heat of actual summer. We will just have to drink plenty of lassi.
If you can’t find fresh mango, frozen can be substituted. Let it thaw at room temperature for 15-30 minutes. A little more milk may need to be added to thin the consistency.
Added note: A waiter from a nearby Indian restaurant recommended adding a splash of coconut rum.
More on the different types of lassi.
Evan has been in a major yogurt mood lately and he absolutely loved this. I waited to add the honey until after I poured out some for him (no honey for infants under 1 year). Chad, on the other hand, wasn’t as thrilled about this drink and said it was an acquired taste. I thought it was pretty good, especially after spending 30 minutes in the freezer.
Mango Lassi
Adapted from Rasa Malaysia
Serves 2-4
2 mangoes, peeled and chopped
1/2 cup milk
1 cup yogurt
2-3 tablespoons honey
Place the mango pieces, milk, yogurt, and honey in a blender. Blend until the mangoes are completely pureed and all the ingredients are well blended.
Serve immediately or cold by freezing for 30 minutes.
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