Mango Lassi
This creamy Indian mango lassi blends ripe mango, yogurt, cardamom and milk into a cool, softly spiced drink for breakfast or warm afternoons.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeMango lassi is a thick, refreshing yogurt drink from the Indian subcontinent, made by blending ripe mango with dahi, milk and a little sugar. Its sunny golden color, smooth texture and cardamom fragrance make it especially popular in warm weather and alongside spicy meals.
This version uses sweet mango, plain whole-milk yogurt and crushed ice for the velvety consistency shown. Adjust the sugar after blending because mangoes vary in sweetness; a sprinkle of chopped pistachios adds the classic finish and nutty contrast.
Ingredients
- 2 cups (330 g) diced ripe mango, from about 2 medium mangoes
- 1 cup (240 g) plain whole-milk yogurt
- 1/2 cup (120 ml) cold whole milk
- 2 tbsp (25 g) granulated sugar, plus more to taste
- 1/4 tsp (0.5 g) ground green cardamom
- 1/2 cup (70 g) ice cubes
- 2 tbsp (15 g) finely chopped pistachios, for garnish
Instructions
- 1
Peel and dice the mango, cutting the flesh away from the pits. Use fully ripe, fragrant mangoes so the lassi is naturally sweet and richly colored.
- 2
Add the mango, yogurt, milk, sugar and ground cardamom to a blender. Blend on high until completely smooth and no mango fibers remain, 45-60 seconds.
- 3
Add the ice and blend on high until the lassi is thick, cold and lightly foamy, about 20-30 seconds. Taste and blend in another teaspoon of sugar if the mango is tart.
- 4
Pour into two chilled tall glasses. The finished lassi should be pourable but noticeably thicker than a smoothie.
- 5
Scatter the chopped pistachios over the surface and serve immediately while cold.
Tips for the Best Mango Lassi
- Use Alphonso or Ataulfo mangoes when available; canned mango pulp also works, but reduce the sugar because it is often sweetened.
- For a thinner lassi, add cold milk 1 tablespoon at a time. For a thicker drink, use chilled yogurt and freeze the diced mango before blending.
- Whole-milk yogurt gives the richest texture. Plain Greek yogurt works, but loosen it with an extra 2-4 tablespoons of milk.
- Cardamom is traditional; a tiny pinch of saffron can be added with the cardamom for extra fragrance, though it is not essential.
- Blend just before serving for the best color and foam. If making it ahead, refrigerate for up to 24 hours and stir or briefly reblend before pouring.
Storage and Reheating
Refrigerate mango lassi in a sealed container for up to 24 hours; separation is normal, so stir or reblend before serving. It is not ideal for freezing because the yogurt can turn grainy when thawed.
Frequently Asked Questions
What kind of mango is best for mango lassi?
Use a ripe, sweet, low-fiber mango such as Alphonso, Ataulfo or Kent. Very fibrous mangoes may leave strands in the drink, so strain the blended lassi if needed.
Can I make mango lassi without milk?
Yes. Replace the milk with cold water, coconut milk or additional plain yogurt. Milk makes the drink smoother and more pourable, while extra yogurt makes it thicker and tangier.
Is mango lassi made with yogurt?
Yes. Plain yogurt, traditionally dahi, provides the creamy texture and gentle tang that define lassi.
How do I make mango lassi less sweet?
Start with little or no sugar, blend, then taste. Use additional yogurt, a splash of milk and a small pinch of salt to balance an overly sweet batch.
Quick Info
Prep Time
10 min
Cook Time
30 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
