I had not tasted mango lassi till I came to the US in the mid-nineties and then suddenly, it was in every Indian restaurant all through the year. Served in small plastic glasses with a drinking straw shoved through the lid, mango lassi slowly made its way into my life via the ‘all-you-can-eat buffet’ lunches at the Indian restaurants that we religiously devoured on weekends (ahhh the metabolism of youth!!!). Later on, the Little Birdies would often remind me to bring some home from my shopping trip at the Indian grocery store. And even later still, I started making it at home.

Other lassis in the summer drinks series to try are Lemon Lassi and Strawberry Lassi.

You can make mango lassi using either mango pulp from a can or by squeezing the pulp out from fresh mangoes. Of course, it is easier to use the canned pulp but in summer I prefer to use fresh mango pulp. Below is the 2-step process for squeezing the pulp from fresh mangoes.

Step 1: Hold the mango lengthwise with one hand and gently squeeze the fruit while rotating it in a circular fashion.

Step 2: Pull off the stem and squeeze the pulp into a bowl.

• 

• 

• 

Step by Step

1. Wash and squeeze the pulp from two fresh mangoes (Ataulfo or any sweet variety) as shown in the videos above.
2. OR
3. Use 1.5 cups of mango pulp from a can
4. Pour the pulp into a blender and add
   • 1 cup plain yogurt
   • Seeds from one green cardamom (or 1/2 tsp cardamom powder)
   • 1 cup water
   • 2 tsp sugar (to taste)
5. Blend all till creamy
6. Add more water and sugar as needed.
7. This lassi is thick and has the consistency of a smoothie.
8. Serve chilled or turn the lassi into mango lassi popsicles for a sweet frozen treat.

• 

• 

•