I had my first mango lassi a few months ago at a local Indian restaurant. Since that time I’ve been obsessed with how to make a mango lassi. It wasn’t as easy as I thought. I tried fresh mango and frozen mango but nothing was really coming close the one I first fell in love with. Then we were in an Indian store and I came across a can of mango pulp and a light bulb went off. Of course, this must be the secret ingredient.
How to Make a Mango Lassi
1 1/2 cups sweetened mango pulp
2 cups honey flavoured yogurt
1/8 tsp of cardamom
1 1/2 cups ice cubes
Milk to thin (optional)
Place all ingredients in blender to mix. Garnish with fresh or frozen mango pieces and a sprig of fresh mint.
So now what to do with the leftover mango pulp? Well how about 103 Mango Pulp Recipes courtesy of our friend Google. Of course, you could also make more mango lassis. Mango pulp will last in your refrigerator for 4-5 days if stored in an air-tight container. Want to know what else I found out about mango pulp? It’s high in iron. As someone who suffers from low iron, I’m always happy when I find more iron-rich foods to add to my diet.