Come summer, sweet-fleshed mangoes begin appearing in Indian markets. Chilled drinks become an everyday necessity. Establishments selling sugarcane juice, creamy sherbets, and buttermilk do brisk business. In Punjab, the drink of choice is the lassi, made from beaten full-fat yogurt that is salted or sweetened with sugar. Traditionally, the first step to making a lassi involves setting a bowl of full-fat milk into curd. The cap of thick cream that settles on the curd is scooped off and set aside, and the rest of the yogurt is whisked by hand with a wooden churn until it is light and frothy. Into this goes a shower of sugar, and a block of ice to keep the lassi cool. Finally, it is all poured into a kulhad or clay cup, crowned with the scooped-off cream, and served. In a mango lassi, the buttermilk is brightened with mango and served chilled.
For a quick homemade version, I reach for whole-milk plain yogurt, which makes this a two-ingredient drink that is as easy to make as a smoothie. Ideally, the mango should provide enough sweetness to balance the tartness of the yogurt, but you should feel free to supplement with powdered sugar (or even brown sugar for a deeper, more caramelly flavor). For an extra treat, you can serve the lassi with a glug of heavy cream on top!
Key Ingredients in a Mango Lassi
How to Make a Mango Lassi
In a pinch, you can swap in an equal amount of unsweetened Greek yogurt, but you will need to thin the lassi out with water.
Storage and Make-Ahead Tips
You can store this in the refrigerator for up to a day, but it is a drink best enjoyed fresh and frothy.
