If you’ve been to an Indian restaurant before, you know the usual suspects – naan, samosas, and mango lassi.
But let’s be honest, restaurant style mango lassis are the absolute worst. They’re cheaply made (with canned mango pulp), watered down, and you’ll be hard pressed to find a vegan mango lassi.
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Like most things, nothing beats the flavor and quality of homemade. Sure you can throw together some vegan yogurt, mango pulp, and sugar into a blender and call it a day – but I personally love taking it to the next level by adding cardamom (which is traditional in India) and rose water for nice mellow undertone.
Juicy mangos, tart yogurt, a hint of floral cardamom and rose.
It’s mango lassi perfection 🙌🏽.
The king of fruits, a crown of saffron, luxuriously smooth yogurt and mangos – are you with me here?
Royal Mango Lassi > restaurant mango lassi. No contest.
Now, don’t be intimidated by these ingredients – they’re far less exotic than you think. You can easily find cardamom, pistachios, saffron and rose water at your local Indian grocer, or you can follow the links below to have them conveniently shipped straight to your door.
As far as his majesty is concerned, I like using Alphonso mangos (found at most grocery stores) which are just slightly overripe. I call this, “the sunset” of it’s ripening period – when it’s super sweet and bursting with juice, but most importantly when it’s almost on it’s way out and the pulp inside has broken down and become less fibrous.
Ofcourse, a good mango lassi will have a perfectly tart yogurt as the consort to the sweet mango, and I like using a plain coconut based vegan yogurt for this vegan mango lassi recipe. You can also use flavored vanilla yogurt or vegan yogurt as well, but make sure to adjust the vegan sugar or sweetener of your choice accordingly.
Now, do you want to be a Lord or a peasant? Just say NO to sad watered-down restaurant mango lassi, and instead grab some culinary regalia and make this Royal Mango Lassi today!
Comment below and let me know what you think, or tag @TheGPlate on Instagram to show us that royal swag 👸🏽 👑 🤴🏽.
- Peel and chop the ripe mangos, or use frozen chopped mangos or mango pulp as desired.
- Place mangos, yogurt, milk, sugar, cardamom and rose water into a high-powered blender, and blend on high until all of the mango pulp and fiber is pureed.
- Taste and adjust sugar/sweetener as needed; add a few cubes of ice at a time if the lassi is too thin, or a few tablespoons of milk if it's too thick for your liking.
- Transfer to a tall glass, and top with saffron threads and let them soak for 2-3 minutes; after saffron has soaked, top with chopped pistachios and enjoy.