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What is Mango Lassi?

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  • Written By: A Kaminsky
  • Edited By: O. Wallace
  • Last Modified Date: 09 November 2016
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In Indian restaurants everywhere, a diner can see many different types of cuisine. This holds true for beverages, as well. One popular non-alcoholic beverage in India and South Asia is the mango lassi.

A mango lassi is something like a milkshake, but made with yogurt instead of milk. Yogurt is one of the most common dairy products in Asia, so it follows that most dairy beverages start with yogurt. In a hot climate, cooling beverages are always welcome and it is natural that people should use a common fruit and blend it with another common ingredient (yogurt) to make a beverage that both hydrates and refreshes.

Traditional lassi is served salted, and sometimes even combined with cumin or chili powder! The mango lassi is more contemporary, but none the less popular now. A lassi can be considered as a chilled beverage with a yogurt base, and many Indian restaurants in particular, serve it plain, salted, sweetened, or as the mango lassi. Because the mango lassi is usually a rich, sweet drink, some people order it as a dessert, rather than as something to drink with their meal.

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Lassi varies from country to country, and even region to region, but the mango lassi is a perennial favorite. Most people like mango, and having it flavor a yogurt shake is a variation many people like. Drinking this beverage, which is easily made at home, is also a good way to get the benefits of dairy, the good bacteria yogurt contains, and the mango, which is high in vitamins A, B and C. In India, mango is thought to aid digestion, help stop bleeding and strengthen the heart. Mangoes are a very sweet fruit, so a mango lassi can be made with little or no sugar, making it even healthier.

A simple mango lassi recipe calls for one ripe mango, peeled and diced; a cup of milk; one-half cup plain yogurt (although vanilla yogurt would work, too); two tablespoons sugar and a cup of ice water. This is all blended in a blender or food processor until thick and smooth. Someone making a mango lassi might want to reduce the amount of sugar to taste, or to use an artificial sweetener in order to cut down on calories and carbohydrates. Substitutes or variations could include ice, for a thicker drink, low-fat milk, or even flavored yogurt, for extra taste. The mango lassi recipe is an error-tolerant one.

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discographer
Post 3

I like my lassi really cold like a smoothie. I tried adding ice cubes but that can make it watery after a while. It's best to keep it in the freezer for a little bit after you make it.

Or you can cut up the mango and freeze it before making the lassi. Better yet, keep some cut up frozen mango chunks in the freezer and pull them out whenever you feel like having lassi, and throw all the ingredients in a blender.

fify
Post 2

Sometimes we don't get mangoes in the stores here in the US, so you can make mango lassi with mango pulp instead. Some grocery stores and most Asian stores will carry the pulp.

And some of these stores have ready-made mango lassi but it is not good. I have tried many of them. Nothing beats a fresh one made at home or at a restaurant.

ysmina
Post 1

Plain lassi with salt is a common drink in the Middle East. I have had it many times there. It is also preferred in hot weather because its a cool drink and helps restore the water and salt lost through sweating.

I had the mango lassi drink for the first time in the U.S. and love it even more than regular lassi now. I also think that it goes really well alongside Indian food because it can be very spicy. Mango lassi helps tone down the spice a bit and it's yummy!

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