My Indian Mango Lassi is similar to the lassi found in Indian restaurants. Deliciously thick and creamy – a restaurant style meal isn’t complete without it!
You just can’t go wrong with mango lassi! With just 4 ingredients, you’ll have a super summery drink recipe in minutes.
We eagerly wait for Indian mangoes such as Alphonso mangoes and Kesar mangoes to reach the UK once a year during the summer months.
My Mum usually prepares Gujarati style keri no ras , fajeto and mango matho /shrikhand while Dad and I indulge in making this refreshing Indian lassi. It’s pure bliss especially when using fresh mangoes!
On hot days, we rely on this restaurant style mango lassi and chilled easy mango mousse to keep us cool.
Mango lassi is not strictly a traditional Indian drink but born from Indian restaurants who wanted to serve an alternative to sweet and salty lassi and it became a popular drink overnight.
Ingredients notes & alternatives
- Mango pulp /mango nectar – the key ingredient to this recipe! Use f resh mango chunks where possible. Canned mango pulp, canned mango frozen mango pieces/slices work too.
We used Alphonso mango pulp which is found easily in Indian stores, British supermarkets and the United States throughout the year.
Greek yogurt – use the full-fat variety. Alternatively, use plain but still full-fat yogurt.
Sugar – The sugar combats any sour taste from the mango. Adjust the amount of sugar according to the sweetness you want and depending on the fruit/mango pulp sweetness. Alternatively, use light honey.
It is important that the honey is mild and light variety otherwise it will overpower the lassi. Use maple syrup or agave syrup but this may alter the flavour.
Optional ingredients:
To make the lassi even creamier you can add cold milk or c ream – simply whisk with the yogurt.
Add however much you want depending on the thickness you desire for your lassi.
Some restaurants add vanilla ice cream too.
How to serve Mango Lassi?
You will want to serve chilled lassi. If you have not used chilled yogurt or frozen mango cubes put the lassi in the freezer for 10 minutes before serving.
For thicker lassi, I wouldn’t recommend adding any ice cubes to the lassi as it will make lassi watery.
I love it first thing in the morning for breakfast with No onion potato and sweetcorn seviyan upma . It is such a filling start to the day.
One of the best ways to enjoy lassi is with any spicy Indian meal or Maru Na Bhajia . It is my favourite drink with any Indian food!
Just top it up in serving glasses, add a few saffron strands, a touch of cardamom and serve in a garden party for a eye catching beverage.
How to Store lassi?
Fridge – this easy mango lassi recipe is best enjoyed as fresh as possible, but if any leftover store in an airtight container or sealed bottle and keep in the refrigerator for 8-10 hours.
Freezer – Pour it in the popsicle moulds and make summer treat for just like we made Mango, Basil and Cashew Yogurt Popsicle.
Pour it in the ice cubes tray and use few at a time in making a smoothie with other ingredients.
How to make Mango Lassi
The recipe of mango and lime lassi is pretty straight forward and quick that even your 10-year-old can have a go at too, its just sweet mango blended with yogurt.
Blend together the mango flesh and yogurt in a blender or use an immersion blender. Use a little milk at a time or water to thin out as needed. Taste for sweetness and then add sugar.
If using canned mango pulp, you don’t even need a blender, just use a balloon whisk to combine everything.
Serve lassi in serving glasses.
Tips for best Mango Lassi
To achieve best mango lassi use mangoes that are available in the summer season which are fresh, ripe and sweet.
You could use any variety of mangoes. I prefer Alphonso because it is of the highest quality, but as long as the other varieties are pulpy, juicy, fleshy and have a sweet taste you can also use them.
Indian mango varieties like kesar and dusheri works well and are available in Indian grocery stores or an Indian market stall that sells fresh fruit.
It is not worth using mangoes that are fibrous or stringy as it wont give the desired consistency.
If you find that the mangoes are more sweet, then you need to add less sweeteners.
Chill the mango lassi for at least 2 hours before serving, it tastes better that way.
Use fresh sweet mangoes for best results but you could make this lassi with store-bought mango pulp which is available as canned mango pulp. This is handy for when mangoes are not in season
I freeze mango pulp and make various goodies with it throughout the year.
You will need to adjust the amount of sweetener if using canned pulp, as many of them are loaded with sugar. Low-fat yogurt, plain yogurt or Greek style yogurt or other whole milk yogurt can be used.
For low-fat options, make the lassi with skimmed milk yogurt or low fat yogurt according to personal preference.
Other Lassi Recipe
Mango Cheesecake Lassi
Kefir Lassi
Rose Lassi
Piyush/Piyush Lassi
Caramel Lassi
Tropical Lassi
Strawberry Lassi
Mango Lassi
Equipment
- 1 Blender
Ingredients
- 2 cup mango pulp*
- 2 ½ cup greek yogurt full-fat
- 50-60 g sugar**
- ¼ cup milk if needed
Instructions
- Place mango pulp, sugar and yogurt in a blender. 2 cup mango pulp*, 2 1/2 cup greek yogurt, 50-60 g sugar**
- Blend until smooth.
- Add milk if mango lassi is too thick and blend till everything incorporated. 1/4 cup milk
- Serve in 4 serving glasses.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note: This post was originally created in June 2013, but since we have updated the post with new pictures and content.
Mango Lassi
Equipment
- 1 Blender
Ingredients
- 2 cup mango pulp*
- 2 ½ cup greek yogurt full-fat
- 50-60 g sugar**
- ¼ cup milk if needed
Instructions
- Place mango pulp, sugar and yogurt in a blender. 2 cup mango pulp*, 2 1/2 cup greek yogurt, 50-60 g sugar**
- Blend until smooth.
- Add milk if mango lassi is too thick and blend till everything incorporated. 1/4 cup milk
- Serve in 4 serving glasses.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This fluffy and moist mango and coconut cake is made with a vegan sponge and topped with a sweet lime drizzle. It’s eggless, dairy-free and has no butter.
- Vegan Mango Cake Ingredients
- How to make Mango Coconut Cake
- Storage
- Other Cake Recipes
As soon as it hits mango season, our kitchen is bursting with all sorts of mango recipes .
This vegan loaf cake is made with mango pulp and coconut milk, giving it a bright and exotic flavour. It is perfect for coffee mornings, afternoon tea or picnics.
It is pretty easy to put together too – you just need to mix together the wet ingredients then sift in the dry, transfer to a loaf tin and bake!
I love to add in a lime drizzle which only has a hint of lime flavours so you can either boost the flavour further with lime zest or skip it totally and go for a plain icing.
You could also top with this coconut syrup which only requires 2 ingredients.
Serve mango loaf cake with tea such as english tea, cardamom chai or masala chai .
For a coffee option, go for coconut coffee , iced coffee with ice cream or pistachio latte .
Serve as it is or optionally top with fresh mango cubes and whipped cream.
You’ll also love these vegan mango biscotti with almond and pistachios.
Vegan Mango Cake Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Plain flour – also known as all purpose flour or maida in hindi.
Mango pulp – I use homemade and tinned. For best results, your mango pulp should be sweet without too much sourness.
Sugar – use white granulated sugar. It is usually vegan but double check the packaging.
Oil – you need a flavourless oil such as sunflower or vegetable.
Coconut milk – regular canned.
Desiccated coconut – optional extra for coconut flavours.
Bicarbonate soda – aka baking soda
Baking powder
Salt – just a pinch to enhance the flavours.
For the lime icing (optional)
Icing sugar – also known as confectioner’s sugar .
Lime juice – fresh is best but bottled works too.
Water to thin out the sugar.
How to make Mango Coconut Cake
Preheat the oven to gas mark 4.
In a large mixing bowl, place flour, salt, desiccated coconut, baking soda, and baking powder.
In a large mixing bowl add mango pulp, oil, sugar and coconut milk.
Mix well until sugar dissolves.
Sift in the plain flour, baking powder, baking soda and salt to the mango pulp mixture and mix gently.
Don’t mix vigorously, if the mixture appears very thick, add more coconut milk little by little.
Pour into a lined or greased loaf tin – I used one 10 inch loaf pan.
Bake it in the preheated oven for 40 minutes, checking at 30 minutes.
Test with a skewer or knife. If it comes out clean, remove the cake from the oven and let it cool completely.
Prepare a semi-thick icing by mixing together icing sugar, lime juice and water.
Drizzle it over the cooled cake.
Optionally garnish the cake with lime zest or slivered nuts or rose petals.
Storage
You can store mango coconut cake in an airtight container at room temperature for about 2 days.
You can also freeze the loaf cake – freeze whole or slices in foil or a freezer safe container and allow to thaw at room temperature.
Other Cake Recipes
Ras malai cake
Gulab jamun cake
Baklava Cake
Chocolate orange cake
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Vegan Mango Coconut Cake
Equipment
- 1 Mixing bowl
- 1 oven
- 1 Loaf tin
Ingredients
- 200 grams plain flour
- 200 millilitres mango pulp
- 100 grams sugar
- 75 millilitres oil
- 100 millilitres coconut milk
- 2 tablespoon desiccated coconut
- ½ teaspoon bicarbonate soda Baking Soda
- 1 ½ teaspoon baking powder
- pinch salt
Icing
- 4 tablespoon icing sugar
- 1 teaspoon lime juice optional
- 1 tablespoon water
Instructions
- Preheat the oven to gas mark 4.
- In a large mixing bowl, place flour, salt, desiccated coconut, baking soda, and baking powder.
- In a large mixing bowl add mango pulp, oil, sugar and coconut milk.
- Mix well until sugar dissolves.
- Sift in the plain flour, baking powder, baking soda and salt to the mango pulp mixture and mix gently.
- Don’t mix vigorously, if the mixture appears very thick, add more coconut milk little by little.
- Pour into a lined or greased loaf tin – I used one 10 inch loaf pan.
- Bake it in the preheated oven for 40 minutes, checking at 30 minutes.
- Test with a skewer or knife. If it comes out clean, remove the cake from the oven and let it cool completely.
- Prepare a semi-thick icing by mixing together icing sugar, lime juice and water.
- Drizzle it over the cooled cake.
- Optionally garnish the cake with lime zest or slivered nuts or rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note: This post was originally created on May 11th, 2018, but since we have updated the post with new pictures and content.
