Recipes from India: Mango Lassi

IMG_2513 Lassis are great for beating the summer heat. In India, April and May are not only the warmest months but they also fall smack in the middle of mango season (Coincidence? I think nay! Mother Nature planned it poifectly).  While many types of “lassis” exist (salty lassi, papaya lassi, strawberry lassi, rosewater and lemon lassi are common flavors, for example), it is the mango lassis that are gaining in popularity worldwide. These refreshing drinks originate from the Indian subcontinent and Punjab and are usually creamy thanks to their yoghurt content. As destiny would have it (destiny is easy to blame tee hee), I’ve subbed the yoghurt for soy beverage (surpriiiiiise – as in – gotta love Kristin Wiig).



  • 1 cup frozen mango
  • 1 cup fresh watermelon
  • 1 tbsp. grated coconut
  • 1 tbsp. coconut milk
  • 1 cup soy beverage
  • 1/4 teaspoon of rosewater
  • Dash of cardamom
  • Water and ice, to desired texture (however, lassis are meant to be on the thicker side)

Note: Most recipes call for added sugar or honey but in this recipe, the watermelon confers that extra sweetness. IMG_2516


  1. Put all ingredients into the bowl of a blender & mix all ingredients until smooth and lassi-ish.

Optional: Top with pistachio nuts and/or mint leaves IMG_2517 Heavenly! I would pay many rupees for this. 🙂

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