Mango Lassi
This mango lassi is a simple, refreshing yogurt drink that pairs perfectly with spicy Indian meals or stands alone as a cooling treat on a hot day. We recently added it to our Supper Club’s Indian night and found it to be a crowd-pleaser—smooth, slightly sweet, and scented with a hint of cardamom. Using frozen mango makes the drink extra thick and frosty without needing ice, and the recipe comes together in just a few minutes with a blender.
Adapted from a classic lassi recipe
Ingredients
1 cup plain yogurt
½ cup milk (adjust for desired thickness)
1 cup chopped mango (peeled and pitted; fresh or frozen)
4 teaspoons sugar, or to taste (honey or maple syrup can be substituted)
A pinch of ground cardamom (optional, for aroma)
Preparation
Place the mango, yogurt, milk, sugar, and cardamom into a blender. Blend until the mixture is completely smooth and frothy, about 1–2 minutes depending on your blender and whether you use frozen fruit. If the lassi is too thick, add a splash more milk and blend briefly to reach your preferred consistency. Pour into chilled glasses and, if desired, sprinkle a little extra cardamom or a few small mango pieces on top for presentation.
Tips for the Best Mango Lassi
- Frozen mango cubes give the lassi a thick, milkshake-like texture without diluting the flavor—no need for ice.
- Use full-fat plain yogurt for a rich, creamy mouthfeel. Low-fat yogurt works, but the drink will be lighter.
- Adjust sweetness to taste. Ripe mangoes can be quite sweet, so start with less sugar and add more if needed.
- For a silkier texture, strain the yogurt through a fine mesh for a few minutes before blending.
- Cardamom adds an authentic aromatic touch; a little goes a long way. You can substitute a tiny pinch of ground cinnamon or a drop of rose water for a different flavor profile.
Variations
- Mint Mango Lassi: Add a few fresh mint leaves to the blender for a bright, herbaceous note.
- Spiced Lassi: Add a small piece of fresh ginger or a pinch of black pepper for warmth.
- Vegan Version: Substitute dairy yogurt and milk with coconut yogurt and almond or coconut milk for a dairy-free option.
- Fruit Blend: Combine mango with banana or pineapple for a tropical twist.
Storage
Store any leftover lassi in a covered container in the refrigerator for up to 24 hours. The texture may thicken slightly upon standing; stir or give it a quick blend before serving. Because the drink contains fresh fruit and dairy, it’s best enjoyed the same day it’s made or within the next day for optimal flavor and freshness.
Serving Suggestions
Serve mango lassi cold in tall glasses alongside spicy curries, biryanis, or kebabs to help balance heat and intensify flavors. It also makes a pleasant standalone beverage for brunch, a light dessert, or a cooling afternoon pick-me-up. Garnish with a sprinkle of ground cardamom, a few saffron strands, or a small mango wedge for an attractive finish.
Yield
Makes about 2 cups, enough for two generous servings.
Notes
This straightforward mango lassi is versatile and forgiving—feel free to tweak the proportions of yogurt, milk, and sweetener to match your taste and texture preferences. Whether you’re hosting a themed meal or simply craving a fruity, creamy beverage, this mango lassi delivers bright mango flavor with a smooth, satisfying body.