Sweet Mango Lassi

Very refreshing....visually stunning! However...please skip the white sugar...unhealthy, I used coconut nectar, but honestly it tastes fine without sweetening.......omit ice cubes....waters down the lassi. Just put your glass in the freezer (empty) while mango lassi sits in blender in fridge. When ready to serve...remove, pour and enjoy!

• divinerose

• 6/18/2015

I was really dissatisfied with this recipe. Not only were the Lassi's too thick (not that light and airy texture), but there was not enough spice here. I added ground cardamom which helped, but still no dice. I added more mango puree, which helped, but STILL no dice. I would not make this recipe again.

• ClaraLuisa

• Northampton, MA

• 1/8/2008

I have not made this recipe but worked at a restaurant owned by an Indian man and made them all the time for customers. I have never heard of adding ice. We just added a scoop of yogurt, a table spoon of sugar and a pour of mango puree. I also get it at our local vegetarian indian restaurant made with strawberry.

• Anonymous

• texas

• 10/25/2007

我们经常在芒果季节时re plentiful and cheap. I usually use a 32 oz size nonfat Stonefield Farm French Vanilla yogurt with 2 medium mangoes. I've used brown sugar, and white and enjoy it both ways. I use about 12 crescent-shaped cubes from the ice maker. This year I remembered to cut up several mangoes and freeze them -- can't wait to try them later

• Anonymous

• Tampa Bay Area, Florida

• 8/24/2007

Mango lassi is the most delicious drink I have ever tasted. Everibody has to try it!

• tamas13

• Budapest

• 12/27/2006

So yummy, this will be made again and again. I can't wait to pair it with some tandoori chicken!

• Anonymous

• U.S. Virgin Islands

• 7/11/2006

Actually, the cardamom got mixed reviews. Maybe try some of the lassi in a small cup, and sprinkle some cardamom, to see if you like it first.

• dnise

• Toronto ON

• 4/29/2006

Actually, the cardamom got mixed reviews. Perhaps try it with a little sprinkle of cardamom in a small cup first, to see if you like it.

• dnise

• Toronto ON

• 4/29/2006

I made the recipe as stated, except I listened to others' advice and used 4 mangos. It was pretty good that way, but then I added 1/2 t ground cardamom, which put it over the top. Delicious!

• dnise

• Toronto ON

• 4/29/2006

Very good authentic recipe. However, it certainly doesn't need a whole tray of ice cubes.

• Anonymous

• Washington, DC

• 1/21/2006

I like this with no added sugar, but then I like plain yogurt anyway. A good substitution for yogurt is kefir. It is a liquid yogurt I guess you'd say. I can only find it at natural food stores and in some supermarkets. It comes in plain and flavored.

• Anonymous

• Lakewood, WA

• 11/23/2004

I substituted Dried Apricots for Mangos and cut down on the sugar. So quick, so easy and so delicious! Good way to take the edge off when you're really hungry.

• Anonymous

• New York

• 9/6/2004

Substituted Splenda for the sugar. It was still delicious!

• Anonymous

• East Bay, California

• 2/22/2004

Not bad overall, and on a cool summer day the tangyness would definitly be refreshing. That being said, if I made it again, I would use whole milk yogurt. I used canned mango,and like many other reviewers, added more that the recipe called for, and omitted sugar, though if I made it again I might make some simple syrup for friends to sweeten to taste. I'd also like to try adding banana's as others have suggested.

• Anonymous

• Boston, MA

• 2/2/2004

I've made this a few times and think it's best when the amount of fresh mango is doubled. It is good this way, but still doesn't produce the same results as the ones I get in restaurants. I am curious to try the canned mango to see if this would produce a heavier mango flavor.

• Anonymous

• SF Bay

• 8/21/2003