Mango lassi is so refreshing, the perfect antidote to hot summer days and one of my all time post-Iftar favourites. I have been buying a lot of frozen mango lately, mostly because they are on offer and I’m sad to be missing out on Pakistan’s glorious mango season!
At Iftar parties I love to serve mango lassi in mini glasses. I happen to think everything in miniature looks fantastic. Using frozen fruit is also a great way to make a massive batch of lassi without having to peel a load of mangos! Really though it’s the easiest beverage to serve your guests with only three ingredients!
I’m a bit of a purist when it comes to lassi and make it with a yoghurt and water base. Some recipe variations add milk but that’s not authentic!
Whether you add sweetener or not is up to you. Restaurants add shocking amounts of sugar to lassi, which really isn’t necessary! When using desi mangos I never add sweetner because they are already so sweet, sometimes my frozen mangos do need a little boost but only very little and coconut sugar usually does the trick!
Feel free to use any type of yoghurt you want (Greek, vegan, coconut), but make sure it’s a thick and creamy yoghurt. The thing that makes mango lassi so delicious is the tart tangy edge set against the sweetness of mangos and the ratio of these ingredients!
- Serves 8-10
- 3 cups of frozen mango
- 3 cups of filtered water
- 1 cup of your choice of yoghurt, in my opinion Greek works best
- 1-2tbsp of coconut sugar* (to taste and dependent on how sweet your mangos are)
- Whizz the mango, water and yoghurt together in a blender. Do a little taste taste for consistency and sweetness.
- The consistency should be creamy and velvety, not too thick and not too thin.
- With respect to how sweet it should be, think of the sweetness like seasoning. You want it to bring out the flavours not envelope them. If the lassi tastes too tart, add one tablespoon of coconut sugar and whizz up the blender again. Do another taste test, if the lassi still tastes a little tart add another tablespoon of sugar and whizz up the blender again. This should be enough though, too much sugar will kill the tangy tartness.
- Serve the lassi chilled.
- *You could also use other sweeteners like honey or agave!