Origin My Mango Lassi

Lassi is a traditional Indian yogurt drink, enjoyed sweet or salty. Mango lassi became globally popular as a fruity, dessert-like variation, especially loved during mango season and hot summers.

What I Love About This Recipe

It’s pure sunshine in a glass. The creamy texture, natural mango sweetness, and gentle spices make it feel like a treat, yet it’s super easy and made with just a few ingredients.

Also Read : Chicken Pot Pie Pasta Bake

My Mango Lassi

Recipe by RecipeWikkiCourse: Drinks Wikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 1 cup ripe mango pulp (fresh or canned)

• ¾ cup plain yogurt (full-fat or Greek)

• ½ cup cold milk or water (adjust for thickness)

• 1–2 tbsp sugar or honey (adjust to taste)

• ¼ tsp ground cardamom

• Ice cubes (optional)

• Optional garnish: crushed pistachios, saffron strands, or a mango slice

Directions

• Add mango pulp, yogurt, milk (or water), sugar, and cardamom to a blender. Blend until smooth and frothy.
• Taste and adjust sweetness or thickness as needed. Add ice cubes if desired and blend again.
• Pour into chilled glasses and garnish with pistachios, saffron, or a mango slice. Serve immediately.

Notes

• Use Alphonso or Kesar mangoes for the richest flavor.
• For a vegan version, swap yogurt and milk with plant-based alternatives like coconut yogurt and almond milk.
• Can be stored in the fridge for up to 24 hours — stir before serving.

The post My Mango Lassi appeared first on RecipeWikki.

Origin My Mango Lassi

A traditional North Indian drink, lassi has been enjoyed for centuries. The mango version, made with ripe Alphonso mangoes and creamy yogurt, is a summer favorite across homes and restaurants alike.

What I Love About This Recipe

It’s dessert and drink in one — fruity, rich, and full of nostalgia. I love how easy it is to make and how it instantly transports me to long summer afternoons with family.

Also Read : Potato Cakes with Smoked Salmon

My Mango Lassi

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

180

kcal

Ingredients

• 1 cup ripe mango pulp (fresh or canned Alphonso preferred)

• ¾ cup plain yogurt (full-fat for creaminess)

• ¼ cup milk (adjust for desired thickness)

• 2–3 tbsp sugar or honey (to taste)

• A pinch of cardamom powder (optional but authentic)

• Ice cubes (optional)

• Chopped pistachios or saffron strands for garnish (optional)

Directions

• Add mango pulp, yogurt, milk, sugar, and cardamom (if using) to a blender.
• Blend until smooth and creamy.
• Add ice cubes and blend again if you like it chilled and frothy.
• Taste and adjust sweetness or consistency as needed.
• Pour into glasses and garnish with pistachios or saffron.

Notes

• For a vegan version, use coconut or almond yogurt and plant-based milk.
• Avoid over-blending if using ice, as it can water down the lassi.
• Adjust sugar based on how sweet your mangoes are.

The post My Mango Lassi appeared first on RecipeWikki.

Origin Mango Rasayana

Mango Rasayana is a traditional dish from the coastal regions of Karnataka and Kerala in South India. The word “rasayana” refers to a mixture of fruits and coconut milk, often served as a cooling, healthy dessert during mango season.

What I Love About This Recipe

It’s an absolutely refreshing dessert that’s light, naturally sweet, and rich in flavor. The combination of ripe mangoes and creamy coconut milk creates a smooth, luscious treat, while the jaggery adds a hint of warmth and complexity.

Also Read : Spring Cake – Easy Easter Recipe

Mango Rasayana

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

180

kcal

Ingredients

• 2 ripe mangoes, peeled and chopped

• 1 cup thick coconut milk

• 2 tbsp jaggery (adjust to taste)

• ¼ tsp cardamom powder

• A few saffron strands (optional)

• A pinch of salt

Directions

• In a blender, puree the chopped mangoes until smooth.
• In a bowl, mix the mango puree with coconut milk, jaggery, and a pinch of salt. Stir well until jaggery is dissolved.
• Add cardamom powder and saffron strands (if using) and mix again.
• Refrigerate the mixture for about 30 minutes to chill.
• Serve chilled in bowls, garnished with a few more saffron strands or chopped nuts if desired.

Notes

• You can adjust the sweetness of the Rasayana by adding more or less jaggery, depending on the sweetness of the mangoes.
• Some variations include adding roasted cashews or almonds as a garnish.
• This dessert can also be made with coconut cream for a richer, creamier texture.

The post Mango Rasayana appeared first on RecipeWikki.