This 5 minute mango lassi recipe has only 5 ingredients. You can use fresh or canned mango and the taste is excellent!
And if you like mangoes, you should definitely try the mango sticky rice, a popular Thai dessert. We also have a honey and mango smoothie that you should definitely try.
Video showing how to make Thai Mango Lassi with coconut milk
Link to the video if it does not load on your computer
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Ingredients you need for the Mango Lassi
- Freshly squeezed or canned mango or mango pulp
- Living yoghurt
- Coconut milk
- sugar (and a little water to dissolve it)
- Broken Ice
1. Live fat yogurt, 2. Coconut milk, 3. Mango, 4. Ice, 5. Palm sugar, 6. Brown sugar (decoration), 7. Chocolate granola (decoration), 8. Saffron threads (decoration)
What is Lassie made of?
Lassi is associated in India as a yogurt drink in different varieties. Salty, thin, thick and sweet have their own names and are more or less popular in different regions. There must be hundreds of recipes.
But even though India has appropriated this drink, chassis are produced all over the world. Yogurt is the main ingredient and can be mixed with milk, ice cream and a variety of fruits and other ingredients and is often flavored with cumin or cardamom.
Mango Lassi is a sweet fruit lassi made from fresh mango, peeled mango or canned mango pulp. Obviously, freshness is better and preserves require less sugar for flavor when preserved in syrup, which remains to some extent after draining.
And mango lassi is good for you – we’re sure it is, but you can check this source.
Balance the tangy yogurt with a little coconut cream for an absolute mango lassi.
Mango Lassi – is it a drink or a dessert?
Here’s the thing: Mango Lassi is a drink. But it’s a very filling drink and not really different from a dessert. If you cut up the flesh of the mango, wrap it in yogurt and sprinkle it with granola, you have a dessert, right?
So everything’s different? The dessert or drink – as we like to say in Thailand – is your choice.
Thai Mango Lassi
Cold drinks are very popular in Thailand because the climate is very hot. We drink iced tea, shakes and drinks mixed with ice in the blender.
Many of our drinks are adapted from imports. Thai tea (usually orange cha-yen) is a Thai recipe, but matcha tea, for example, comes from Japan. There are mixed sodas that you can find in any 7-11 store, as well as many coconut-based drinks.
So we thought we’d take a regular version of the mango lassi shake and make it Thai. Replacing coconut milk with regular milk was a trick, but it took a few tries to get the right amount.
Too much coconut milk makes the drink too creamy and too little makes it too thick. By adding ice you can control the thickness of the product. To prepare the Thai coconut and mango lassi, simply adjust the amount to your taste.
Fresh mango or mango pulp makes this beautiful Thai mango lassi easy to make.
Thai Mango Lassi making step by step
Step 1 Prepare the mango
Make sure you choose a ripe mango with a yellow color. Avoid those with black spots on the skin, or those that remain partially green. They are ripe as they should be.
Mangoes contain good fiber that lives both under the skin and around the kernel of the nut.
Instead of trying to peel the mango – it gets very slippery when the skin is off – open it on both sides of the nut and slice the flesh with a knife, then put it in a blender.
Cut the good meat around the core, also to avoid wasting it.
If using canned mangoes, drain the syrup and consider starting with a little less added sugar. Easily add sugar to your coconut lassi mango smoothie, as long as you dissolve the sugar first, or better yet, just add the syrup from the jar instead of the sugar in the recipe – 1 tablespoon of sugar = 2 tablespoons of syrup.
You can also use frozen mango pulp or canned mango pulp, but let it thaw before using.
Cut, slice and spoon.
Step 2 Make a Mango board
The next ingredient is a thick frozen yogurt. For best results, you need a good thick live yogurt, similar to Greek yogurt, but any kind of live yogurt will do, as long as it’s not flavored.
Tip for coconut milk yogurt. Dissolve your sugar in a small amount of hot water, preferably palm sugar, but brown granulated demerara sugar is good too.
Since the drink is ice cold, it’s best to dissolve the sugar first, since it doesn’t dissolve as easily in the cold ingredients.
Finally, add the crushed ice, put the lid on the blender and blend on low speed to start and high speed to finish. In less than a minute, your Mango Thai Chickpea is ready in the blender.
Mango, yogurt and coconut milk blend to give a glow!
Look at your daughter. If it is too thick for your taste, add some more ice and stir again.
If it’s too thin, add a little more mango and mix, or consider adjusting the recipe next time.
Add a few spices to make it pretty.
We liked the chocolate granules, brown sugar and saffron threads for decoration, but feel free to experiment. Maybe cinnamon, sunflower seeds, granola or crushed cashews will work for you.
Mango and coconut milk Thai Lassi Recipe
Thai Mango Lassi with Coconut
A video showing the preparation of this recipe is at the top of the page – handy link to the video below the description here.
India may be the place you associate with the word lassi, but lassi is simply a yogurt-based shake. You can make them salty or sweet, and this one is sweet. Some people like their drinks very thick, in which case they use very cold ingredients and do without ice. The palm sugar and coconut milk add a distinct but subtle flavor and make the mango lassi perfect.
OPINION: All internal recipe images can be turned on or off using the camera icons next to the Instructions section.
Cooking time 3 minutes
Cooking time 1 minute.
Total time 4 minutes
Drinks for the course
Indian Cuisine, Thai Cuisine
For 2 persons
Calories 297 kcal
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- 1 cup natural live yoghurt
- ½ cup coconut milk
- 3 tablespoons palm sugar or brown sugar or honey in solution in water after the water
- 3 tablespoons water t 3 tablespoons water t
- ½ cup of zerstoßenes Eis
- Decorative notes or spices: try cardamom, cinnamon, saffron, sunflower seeds.
Mango Lassi Creation
- Slice the mango and cut the flesh from the inside into slices without breaking the skin. Remove the flesh with a spoon. If using canned mango, pour off the excess syrup and use that in place of the sugar mixture, if desired. You will need two tablespoons of syrup for every tablespoon of sugar in the recipe.
- If you use mango pulp, you can use it as it is after thawing and continue to use it as fresh mango.
- Stir the sugar into the hot water to dissolve it.
- Add the yogurt, sugar and coconut milk with the crushed ice and stir for 1 minute.
- Serve and decorate to make it look good!
Operation: 1GlassCalories: 297kcalCarbohydrates: 36gProtein: 6gFat: 16gSaturated fat: 13gCholesterol: 16mgSodium: 105mgFibre: 453mgFibre: 1gSugar: 29gVitamin A: 1014IUV Vitamin C:31mgCalcium:167mgIron:2mg
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I am a Thai mother and I love to cook for my children. Over the years, I have adapted family recipes and borrowed recipes from friends to make them even more delicious. I publish my authentic Thai recipes here for the world to enjoy. Whenever I have the opportunity to travel, I publish information to help others visit Thailand.
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