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In India, fresh lassi was sold in stores or food stalls that specialized in selling dairy products or dhabas, besides being sold at restaurants. I always prefer having it at these local stores and dhabas rather than restaurants. A tall glass of thick sweet Punjabi lassi with malai on top is a drink that is so indulgent that it can almost be called a meal and give any dessert a run for its money. Recreating this Punjabi lassi brought back all those wonderful memories. Since it’s a popular Indian yogurt drink recipe, there are many variations to it. The otherwise plain, sweet, and authentic version can be made exotic by adding seasonal fruits, syrups, nuts, and edible flowers to make it more tasty and colorful. Herbs and spices are added to salted lassi to make it even more flavorful. This time I thought of blending these two cooling flavors to create a firecracker dessert drink recipe called Mango Rose Lassi. The light and aromatic flavors of rose lassi combine very well with the thick and creamy mango lassi making it an amazingly refreshing beverage! It’s not just appetizing to look at, even the flavors are the BOMB! You have got to try this! Like I have mixed these two flavors, you can also get creative and make your colorful variations. If you are not vegan, use regular whole milk yogurt/curd or Indian dahi that’s either homemade or store-bought. If you are sensitive to lactose, you can use Fage lactose-free yogurt. Full-fat, Low-fat yogurt, or Greek yogurt can also be used in this meetha lassi recipe. If you want to make it without yogurt, you can use kefir. Sweetener - Fine or powdered sugar is what you will need. Instead of refined sugar, you can also add brown sugar, jaggery, honey, or maple syrup. Condensed milk can also be used instead. It will give the mango rose lassi a creamier texture as well. If you use sweetened yogurt, then you can skip adding additional sugar when making this sweet mango rose vegan lassi recipe. Mango - You can use mango in any form - fresh/frozen mango chunks, or fresh/canned mango pulp. Indian Alphonso or Kesari mangoes or mango pulp will give this Indian yogurt drink the best flavor. Chef Tip - If your mango is not naturally sweet, you can add more sugar to get the desired sweetness. Rose flavor - I have used Rooh Afza, a herbal rose syrup from India. You can use any brand of rose syrup. If it’s not available, add edible rose water, rose essence, and pink food color. Cardamom is very significant to this Indian sweet lassi recipe. It gives it that unique flavor and aroma. Please do not skip it. I have used cardamom powder, but you can also crush a fresh pod and use it. Garnish - Dried rose petals, saffron strands, sliced almonds, and chopped pistachios are some ingredients that make great toppings when making this Punjabi lassi recipe. You can add them all or add whatever you have at hand. Besides these ingredients, you will also need a blender. Also, serving them in shot glasses or small glasses will make them look even more appetizing.
Enjoy this delicious vegan lassi post a meal, for breakfast like a smoothie, or serve it as a dessert. You can serve this fusion dessert drink when entertaining family and friends, at parties, on date nights, at brunches, on Valentine’s Day, Holi, Diwali, Thanksgiving, Christmas, or any special occasion! It’s a great nonalcoholic beverage for large groups. This lassi will also instantly refresh you and help you cool off on a hot sunny day! There is no need to add any water or milk but if it’s too thick you may add it. The consistency of mango rose lassi should be like a smoothie - thick and creamy. If you make it too thin, you cannot layer it when serving. If that is not a requirement, you can make the lassi thin by adding oat milk, coconut milk, regular milk, creamer, half and half, or water.
