Drinks
Mango Lassi
A cold, velvety yogurt drink blended with ripe mango, a restrained touch of cardamom, and just enough milk to stay thick but sippable.
Inspired by Indian mango lassi
Prep
10 min
Cook
1 min
Serves
4 servings
Difficulty
Easy
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 5 ingredients
- • 2 cups chilled ripe mango chunks or unsweetened mango pulp
- • 2 cups chilled plain whole-milk yogurt
- • 1/2 cup cold whole milk, plus more as needed
- • 1/4 teaspoon ground green cardamom
- • 1 small pinch kosher salt
View ingredient-by-ingredient match
- 2 cups chilled ripe mango chunks or unsweetened mango pulpMissing
- 2 cups chilled plain whole-milk yogurtMissing
- 1/2 cup cold whole milk, plus more as neededMissing
- 1/4 teaspoon ground green cardamomMissing
- 1 small pinch kosher saltMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Mango lassi rewards good fruit more than extra ingredients. Whole-milk yogurt supplies the rounded tang and body, while cardamom should remain a background aroma rather than dominate. Alphonso or Kesar mango pulp gives reliable color and flavor outside fresh mango season without artificial coloring.
Planning, storage, and serving
Storage and reheating
Refrigerate in a tightly covered jar for up to 24 hours. Natural separation is expected, so shake or blend briefly before serving; do not leave dairy-based lassi at room temperature longer than 2 hours.
Make-ahead tips
Measure the ingredients and chill the glasses several hours ahead. Blend up to 4 hours before serving and refrigerate without ice, then shake well and add ice only when pouring if desired.
What to serve with it
- - Chicken tikka masala and basmati rice
- - Spiced samosas
- - Fresh berries or sliced mango
Equipment needed
- - High-speed blender
- - Liquid measuring cup
- - Four chilled serving glasses
Difficulty explained
This is a simple blend-and-taste recipe; the only judgment is balancing sweetness and thickness around the ripeness and water content of the mango.
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Nutrition facts
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Alternatives
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2% milk
Use the same amount of 2% milk for a straightforward lower-fat swap.
Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
Lactose-free milk
Use the same amount of lactose-free dairy milk.
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Pitfalls to Watch Out For
- Adding all the milk before checking the mango and yogurt can create a thin smoothie instead of a spoonably thick lassi.
- Too much cardamom tastes medicinal; begin with one-quarter teaspoon and do not keep increasing it to compensate for bland mango.
- Sweetened mango pulp plus the full sugar amount can be cloying, so taste the fruit base before adding sweetener.
Nutrition Context
- Yogurt and milk provide protein and calcium, while mango contributes the majority of the natural sugar and fruit flavor.
- Added sugar varies with fruit ripeness; starting with none when using sweetened pulp keeps the final sweetness under control.
FAQ
Can I use canned mango pulp?
Yes. Unsweetened Alphonso or Kesar pulp is ideal; if the pulp is sweetened, blend before adding any extra sugar.
Why is my lassi watery?
The mango may have been very juicy or too much milk or ice was added. Blend in more mango or thick yogurt and serve immediately.
Can I make it without cardamom?
Yes. The mango-yogurt drink remains delicious; cardamom is an aromatic accent rather than a structural ingredient.
Can I make it dairy-free?
Use a thick unsweetened plant-based yogurt and only enough oat or coconut milk to blend. Coconut will add a noticeable flavor.
Why did it separate in the refrigerator?
Fruit and yogurt naturally settle. Shake vigorously or blend for a few seconds; separation alone does not mean it has spoiled.
What sides pair best with this dish?
Serve it beside tikka masala, samosas, or another warmly spiced meal, or pair it simply with fresh fruit at breakfast.