Secrets of the best mango lassi

Years ago, I attempted mango lassi a number of times, and I always grew frustrated when it never came out quite right. I used ripe mangoes, frozen mangoes. I used whole milk yogurt and low fat yogurt. I added more sugar. Nothing seemed to do the trick. Then, I realized the error of my ways and came to these conclusions:

  1. Use the ripest, orangest flesh mangoes you can find. The riper, sweeter, and juicier they are, the more ideal they will be for mango lassi.
  2. Whole milk yogurt – Indian/Pakistani/desi-style if you can find it. The thicker and creamier, the better. DO NOT USE LOWFAT OR NONFAT. JUST DON’T DO IT.
  3. Whole milk – cow’s milk is best, but macadamia or soy work, too, as long as they are very creamy in texture.
  4. Sugar – this is really only necessary if your mangoes are not at ultimate sweetness. Golden syrup works amazingly well, too!
  5. Proportions are key here: 1 part ripe cut up mango to 1 part full-fat/full cream desi yogurt. Just a splash of milk, a handful of ice, and enough sugar/golden syrup to taste. The mistake I used to make was doing equal parts mango to milk, then adding yogurt. DO NOT DO THIS. The creamy, thick texture is key, and that’s where the yogurt comes in.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.