Mango Lassi with Coconut Water: A Tropical Twist on a Classic

My earliest memories of lassis involve sweltering summer afternoons in Delhi, the air thick with humidity and the promise of monsoons. My grandmother would blend up a batch, the sweet, tangy aroma of mangoes filling her small kitchen. This mango lassi, however, is a little different. It’s a version that replaces some of the dairy with refreshing coconut water, offering a lighter, brighter flavor that transports me back to those cherished childhood summers, but with an extra tropical edge.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 2
• Yield: 2 glasses
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 1 whole mango, ripe
• 300 ml coconut water
• 30 ml Greek strained yogurt (2% or higher)
• 30 ml cream of coconut

Equipment Needed

• Blender
• Knife
• Measuring cups and spoons
• Tall glasses or empty coconut shells (optional)

Instructions

1. Begin by preparing the mango. Using a sharp knife, carefully slice the mango away from the pit. Peel the skin from the mango flesh and chop the flesh into chunks.
2. Place the chopped mango pieces into a blender.
3. Pour in the coconut water. If you’re using a carton of coconut water, ensure it’s unsweetened for the best flavor. If you’re feeling adventurous, you can use the water from a young Thai coconut. One young coconut typically contains around 300 ml of coconut water, which is the perfect amount for this recipe.
4. Add the Greek strained yogurt to the blender. I recommend using a yogurt with at least 2% fat content for a richer, creamier texture. Fage 2% is a great choice.
5. Finally, add the cream of coconut. This ingredient is sold in cans and is often used in piña coladas. It adds a wonderful sweetness and coconut flavor to the lassi.
6. Blend all the ingredients together until completely smooth. In my blender, this usually takes around 20 seconds on high speed. The mixture should be a beautiful, thick, and creamy consistency.
7. Pour the mango lassi into tall glasses. Alternatively, for a fun and tropical presentation, you can serve it directly in the empty coconut shell, if you used a fresh young coconut, with a straw.

Expert Tips & Tricks

• Mango Ripeness: The key to a fantastic lassi is using ripe mangoes. They should be fragrant and slightly soft to the touch. If your mangoes aren’t quite ripe, you can place them in a paper bag with a banana or apple to speed up the ripening process.
• Yogurt Choice: While I recommend Greek yogurt for its thickness, you can experiment with other types of yogurt. Plain yogurt or even coconut yogurt (for a dairy-free version) will work, but adjust the amount to achieve the desired consistency.
• Cream of Coconut vs. Coconut Milk: Make sure you’re using cream of coconut, not coconut milk. Cream of coconut is much thicker and sweeter, providing the right level of richness for this lassi. If you can’t find cream of coconut, you can use coconut cream, which is the thick layer that separates at the top of a can of refrigerated coconut milk. However, you may need to add a touch of sweetener (like honey or maple syrup) to compensate for the lower sugar content.
• Adjusting Sweetness: Depending on the sweetness of your mangoes, you may want to adjust the amount of cream of coconut to your taste. Start with the recommended amount and add more if needed.
• Chill Time: For an extra refreshing lassi, chill the coconut water and mango before blending. You can also add a few ice cubes to the blender, but be careful not to add too many, as this can dilute the flavor.

Serving & Storage Suggestions

Serve the mango lassi immediately after blending for the best flavor and texture. Garnish with a slice of mango, a sprinkle of shredded coconut, or a sprig of mint for a beautiful presentation.

If you have any leftovers, store them in an airtight container in the refrigerator. The lassi will keep for up to 24 hours, but the texture may change slightly as the ingredients separate. Simply stir well before serving. I do not recommend freezing the lassi as it will significantly alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	113.6 kcal	N/A
Total Fat	4.2 g	6%
Saturated Fat	3.4 g	17%
Cholesterol	2 mg	0%
Sodium	18.7 mg	0%
Total Carbohydrate	19.9 g	6%
Dietary Fiber	2.3 g	9%
Sugars	17.2 g	N/A
Protein	1.6 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Mango Lassi: Substitute the Greek yogurt with a plant-based yogurt alternative, such as coconut yogurt, almond yogurt, or soy yogurt. Ensure the yogurt is unsweetened to control the overall sweetness of the lassi.
• Spice it Up: Add a pinch of cardamom, ginger, or nutmeg for a warm, aromatic twist.
• Citrus Zing: A squeeze of lime or lemon juice can brighten the flavors and add a touch of acidity.
• Other Fruits: Experiment with adding other tropical fruits, such as pineapple, papaya, or banana, to create different flavor combinations.
• Sweetener Alternatives: If you prefer a less sweet lassi, reduce the amount of cream of coconut or substitute it with a natural sweetener like honey, maple syrup, or agave nectar.

FAQs (Frequently Asked Questions)

Q: Can I use frozen mango for this lassi?
A: Yes, frozen mango works well, especially if you want a colder, thicker lassi. Just be sure to thaw it slightly before blending to prevent damage to your blender.

Q: Can I make this lassi ahead of time?
A: While it’s best served fresh, you can make it a few hours in advance and store it in the refrigerator. Give it a good stir before serving, as the ingredients may separate slightly.

Q: Is coconut water good for you?
A: Coconut water is a naturally hydrating beverage that contains electrolytes like potassium and sodium. It’s a great way to replenish fluids after exercise or on a hot day.

Q: Can I add ice to the lassi?
A: Yes, you can add a few ice cubes to the blender for a colder lassi. However, be careful not to add too much ice, as this can dilute the flavor.

Q: What if I don’t have cream of coconut?
A: If you can’t find cream of coconut, you can use coconut cream (the thick layer that separates at the top of a can of refrigerated coconut milk). However, you may need to add a touch of sweetener (like honey or maple syrup) to compensate for the lower sugar content.

Final Thoughts

This Mango Lassi with Coconut Water is a refreshing and flavorful twist on a classic Indian beverage. The addition of coconut water elevates the flavor profile, creating a lighter, brighter, and more tropical experience. I encourage you to try this recipe and experiment with different variations to find your perfect lassi. Feel free to share your feedback and any creative twists you come up with. This lassi pairs perfectly with spicy Indian dishes or as a refreshing treat on a warm day. Enjoy!