Mango Lassi Drink

This Mango Lassi Drink recipe is so ridiculously easy that it hardly qualifies as a recipe. It’s so delicious though, that I feel I have to share it.

Many mango lassi recipes actually state that you should add sugar! How silly – this is perfectly sweet enough as it is because of the mango pulp. So this recipe doesn’t add ANY sugar. The main thing is getting the cardamom broken up enough. You can use a pestle and mortar, but I use a kitchen aid spice grinder which is a really useful kitchen gadget.

I’ve just used cardamom and a little cinnamon, and that really does the trick. Simply add that to the unsweetened soya/oat milk, and heat until nearly boiling. Give it a good stir, then allow to cool a bit then put in the fridge. After that it’s just a question of mixing it all up.

My kids love it, and it even contains a healthy amount of protein. The great thing about the Kesar mango pulp, is it comes in a tin so you can keep a couple in the fridge. The soya yogurt – I use the Alpro coconut version – also keeps for weeks in the fridge. That means you can have it on standby for a treat any time you fancy. Once made up it will keep for several days in the fridge.

Originally mango lassi would have been made with dairy, but this is a fully veganised recipe that is much healthier and of course doesn’t require any animal cruelty to make it.

Mango Lassi Drink

A simple nutritious drink that's easy to make with readily available ingredients.

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Prep Time 15 minutes mins

Course: Drinks

Cuisine: Indian

Ingredients Equipment Method

Ingredients

  

• 500 g soya yogurt with coconut
• 850 g tin of KTC mango pulp or similar. minimal or no added sugar
• 650 g/ml of unsweetened soya milk or oat milk Use extra milk if you like it a bit thinner - 700g (it was 500) but a little too thick.
• 30 whole seeds cardamom seeds – well ground.
• 1 teaspoon of ground cinnamon
• 100 g of coconut milk is good. optional item but is great!
• 25 g coconut cream optional item - can use 50g

Equipment

• 1 digital or metric scales
• 1 hand-held whisk
• 2 2 litre jug
• 1 coarse sieve
• 1 fine sieve or fine tea strainer

Method

 

1. Count out 25 cardamom seeds.
2. Grind the seeds either in a pestle and mortar or a spice grinder
3. Weigh out 200g of the soya/oat milk into a medium pan. If you use less, it takes less time to cool, but is more difficult to strain and get the flavour out. Definitely no less than 100g Last time I made it I addd 200g extra cold milk before straining - it made it much easier.
4. Add in the ground cardamom seeds and ground cinnamon.
   
5. Bring almost to the boil and stir well then leave to steep as it cools. Or if in a hurry, you can simmer it gently for a few minutes.
6. Allow to cool thoroughly - put in the fridge or freezer if you want to hurry it up. If in the freezer set a timer so you don't forget about it!
7. Pour the mango pulp into a 2 litre jug or other container.
   
8. Pour the yogurt (500g) into the same jug.
   
9. Once the infused soya milk has cooled strain into the jug. Make sure to use a very fine strainer or the lassi will have a very gritty unpleasant texture. It's easiest to do it through a course strainer first, then use a fine one.
   
10. Add in the rest of the oat milk (400g) & the coconut milk or cream if you're using it.
11. Mix all ingredients and blend well with a stick blender or electric whisk.
    
12. Return to fridge to allow the flavours to integrate and to chill it down.
    
13. Serve with a straw! Using all ingregients will give 2150g of Mango lassi - so 260g will give roughly 8 reasonable portions. 300 = 7 portions & 350 = 6 portions

Tried this recipe?

Let us know how it was!