Easy Mango Lassi Recipe With Pulp

There is nothing quite like a cold glass of mango lassi to brighten up a busy afternoon. I am sharing this recipe because mango is such a common fruit in Brazil and I grew up with my nan making everything mango, from mango smoothie to various mango desserts and fresh mango juice. My kitchen often smells like tropical fruit, and bringing those childhood memories into my current home feels like a warm hug.

This mango lassi recipe is a total lifesaver when you want that restaurant style quality without leaving the house. While many people wait for the perfect fresh mango to appear at the market, I have found that using canned mango pulp is the real secret to getting that consistent, velvet texture every single time. It is such a treat to whip this up and see the kids’ faces light up, especially when the weather starts to get a bit warmer and we all need something sweet and refreshing.

The Secret To Authentic Indian Mango Flavor

When it comes to making a truly great lassi, the type of fruit matters immensely. While I love the mangoes from my childhood, an authentic indian mango flavor often comes from specific mango varieties like Alphonso or Kesar. Using canned mango allows you to enjoy these premium varieties year round. The canned version is already perfectly ripe and sweetened, which means you get a consistent taste that mimics exactly what you would order at your favorite local spot.

Essential Ingredients For A Creamy Lassi

The beauty of this lassi recipe lies in its simplicity. You only need a few staples from your pantry and fridge to create magic. High quality yogurt provides the necessary tang, while a splash of whole milk helps achieve the perfect pourable consistency. If you find the mixture is a bit thick for your liking, you can always add a small amount of water or an extra cup milk to thin it out.

• Canned mango pulp for that rich, sunset color.
• Plain yogurt to give it a signature tangy kick.
• A pinch of cardamom powder for an aromatic finish.
• Sugar or honey if you prefer a bit more sweetness.
• A drop of rose water for a floral note that feels very fancy.
• Handful of ice cubes to keep it chilled.

How To Blend Your Mango Lassi To Perfection

To get that smooth, airy texture, I like to layer my ingredients in the blender. Start with your liquid base of milk and yogurt, then pour in the thick pulp. Adding the cardamom and rose water at this stage ensures the spices are distributed evenly. Blend on high until the mixture is completely homogenous. If you are using ice, toss it in last so it crushes down into a frosty slush that keeps the drink cold without diluting the flavor too quickly.

Yield: 2 servings

Mango Lassi With Mango Pulp

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This mango lassi recipe yields a velvety and refreshing yogurt drink that tastes exactly like the traditional version served in your favorite indian restaurant. By blending thick mango pulp with tangy yogurt and a hint of aromatic cardamom, you create a smooth and cooling treat that balances tropical sweetness with a creamy finish. It is the perfect companion for a spicy meal or a simple way to enjoy a bright and sunny moment in your own kitchen.

Ingredients

• 1 cup canned mango pulp (Alphonso or Kesar varieties are best for that indian mango taste)
• 1 cup plain yogurt (full fat or Greek yogurt works beautifully)
• 1/2 cup milk (use whole milk for extra creaminess)
• 1 teaspoon sugar or honey (optional, depending on how sweet your pulp is)
• 1/4 teaspoon cardamom powder
• A few ice cubes
• A drop of rose water (optional, for that authentic flavor)

Instructions

1. Combine: Add the mango pulp, yogurt, and milk into your blender.
2. Spice: Toss in the cardamom powder and your sweetener of choice. If you are using rose water, add it now to ensure it incorporates fully.
3. Chill: Add the ice cubes to the blender.
4. Blend: Blitz everything on high for about 30 to 60 seconds until the mixture is completely smooth and frothy.
5. Adjust: If the lassi feels too thick, splash in a little more water or milk and pulse again.
6. Serve: Pour into a tall glass. You can garnish with a tiny pinch of extra cardamom or even some small pieces of fresh mango if you have them on hand.

Notes

Each serving is roughly 8 to 10 ounces, which is the perfect size for a standard tall glass. If you are making this for a larger group or a family brunch, you can easily double or triple the ingredients. Since canned mango pulp usually comes in large tins, you will likely have plenty of pulp left to make a second batch!

Frequently Asked Questions About Mango Recipes

Can I use fresh fruit instead of canned?

Yes, you certainly can. If you have access to very ripe, soft fresh mango, simply peel and pit the fruit before blending. However, you might need to add a bit more sugar or honey since the canned version is usually more concentrated in sweetness and flavor.

How do I store leftovers?

If you happen to have any lassi left over, keep it in a sealed jar in the fridge. It is best enjoyed within twenty four hours. Give it a quick stir or a shake before serving as the milk and fruit can sometimes settle or separate slightly over time.

More Delicious Recipes

If you enjoyed this recipe, check below for some more delicious refreshing ideas!

• Quick And Easy Airfryer Brazilian Cheese Bread Recipe
• Smoothie Ingredients Cheat Sheet
• Granola Mix In Recipes
• Brigadeiro: Brazil’s Delightfully Sweet and Simple Dessert

I love seeing how these simple recipes bring a bit of joy to your table. If you try this, please leave a recipe rating to let others know how it turned out for you. Sharing these little kitchen wins makes the community feel so much closer.

Bringing The Taste Of Summer To Your Kitchen

This mango lassi is more than just a drink, it is a little moment of peace in a hectic day. Whether you are serving it alongside a spicy curry or enjoying it as a standalone snack, the combination of creamy yogurt and vibrant fruit is always a winner. It reminds me so much of the treats my nan used to make, and I hope it becomes a favorite in your home too.

Please feel free to share this recipe on Pinterest or Facebook so your friends can enjoy a glass of sunshine. I hope this helps make your kitchen feel a little more magical, the way it has for me lately.

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