My mango and rose lassi is a combination of mango and rose flavored Indian yoghurt based drinks, that is not only delicious but so pretty to look at too – beat the heat in style this summer.
With temperatures rising and the mango season kicking in, it is time to make the most of this yummy fruit! Indian mangoes, I remember saying this earlier too, are truly a treat. And the wait for their annual visit is over. Of the many varieties that are available, we love the Alphonso. These mangoes come from the western part of the country, from the state of Maharashtra and are extremely fragrant and fleshy. Having grown up in it’s capital, Mumbai, I have had them every summer, without keeping a count of how many! Not only did we love having the fruit as is, we also loved desserts and drinks that maa would make with mangoes. Among those, mango milkshake and lassi would be my brother’s and my most favorite. So, reliving those lovely memories this afternoon, I made this beautiful and delicious mango and rose lassi.
On my recent trip to India, I had made this for everyone at home. And let me tell you, maa was extra pleased. While mango is a flavor we all love, the addition of the fragrant rose lassi stole her heart. The combination of this mango and rose yoghurt drink not only looks pretty but tastes divine, too. On one hand, where the mango lassi is sweeter and more dense, it’s rose counterpart is lighter and more fragrant. When maa makes her version of the mango and rose lassi, she adds rose essence in her mango lassi itself. So, that way she just makes one kind of lassi (mango) and flavors it with the other.
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Lassi, by far, is a very popular Indian summer drink, hence there are as many ways of making it, too. Generally this sweetened yoghurt drink is made rich, thick and quite sweet. I, however, have tried to make my mango and rose lassi slightly healthier here. And that I have done by sweetening my drink with jaggery powder and not refined sugar. Since I want to be sipping on this delicious beverage all through summer, I have kept the recipe on the lighter side, as well. This I have achieved by blending the yoghurt with chilled water instead of milk. Adding milk, gives the lassi a richer taste and also makes it more filling. So, you can choose to add either, when making yours.
The beauty of making this refreshing and delicious mango rose lassi is that, you can enjoy it anytime of the year. Since I have made the mango part of the drink with it’s pulp, you can use even the canned ones. This way you can enjoy this Indian beverage even when mangoes are not in season. And once you’ve made this, I promise, you are going to keep making it. This lassi is a hit with kids and adults, alike. If you do give this recipe or any other of mine a try, I’d love to hear back from you. You can share your food pictures with me over on Instagram. On the other hand, you can drop your feedback in the comments section below.
I hope you enjoy the lassi with your loved ones, especially this summer. Here is a quick video of how I made mine.
Eat hearty!
Mango and rose lassi
Equipment
- Blender/Mixer
Ingredients
- 2 cups yoghurt use vegan yoghurt for a vegan version
- 1 cup chilled water or milk to make it richer
- ½ cup mango pulp fresh or canned
- 1 tsp cardamom powder
- 2 tbsp rose essence
- 2-3 tbsp jaggery powder or sweetener of choice to taste
- 2-3 ice cubes optional
- 2-3 drops red food color optional
For garnishing
- 2-3 tbsp pistachios finely chopped
- 1 tbsp edible dried rose petals
Instructions
- In your blender/mixer jar, take 1 cup yoghurt, ½ cup chilled water (or milk), cardamom powder, mango pulp and ice cubes - I have not added jaggery here as my mango pulp was quite sweet. Blend everything together until well incorporated
- Check if you need to adjust for sweetness. Pour in individual tall glasses until half full
- Wash your blender jar and add the remaining yoghurt, water (or milk), rose essence, food color (if using), jaggery powder and ice cubes. Blend everything until evenly mixed
- Pour the rose lassi over the mango lassi in the glasses. Garnish with pistachios and rose petals and serve chilled. Enjoy!
Notes
- You can replace water with chilled milk in the recipe to make your lassi even richer
- If your mango pulp isn't sweet enough, add jaggery powder or sugar while blending the mango lassi
- To make mango pulp from fresh mango, peel the skin of the fruit, remove and chop the flesh in small pieces and blend until smooth, in a mixer/blender
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres
