Mango lassi is the kind of drink that makes a hot day feel softer and slower. It’s creamy, naturally sweet, and bright with the flavor of ripe mango. You’ll find it in Indian restaurants, but it’s just as easy to make at home in a blender.
This version keeps things classic: mango, yogurt, a touch of sweetener, and a hint of cardamom. Whether you’re pairing it with a spicy meal or sipping it on its own, this lassi is comforting, cooling, and satisfying.
Why This Recipe Works
- Balanced sweetness: Using ripe mango brings natural sugar, so you only need a little honey or sugar to round it out.
- Perfect texture: The ratio of yogurt to milk creates a smooth, drinkable consistency without being heavy.
- Fragrant finish: A pinch of ground cardamom adds a gentle floral note that highlights the mango without overpowering it.
- Customizable: You can make it dairy-free, thinner or thicker, and adjust the sweetness based on your mangoes.
- Quick and reliable: Everything blends in minutes, and the ingredients are easy to find.
Ingredients
- 2 cups ripe mango, peeled and chopped (fresh or thawed from frozen)
- 1 cup plain yogurt (whole milk for creamier texture; Greek yogurt works too)
- 1/2 cup cold milk or water (adjust for thickness)
- 1–3 tablespoons sugar, honey, or maple syrup, to taste
- 1/8 teaspoon ground cardamom (optional but recommended)
- Pinch of salt (enhances flavor)
- 4–6 ice cubes (optional, for extra chill and froth)
- Garnish: sliced pistachios, a pinch of cardamom, or a few saffron strands (optional)
Step-by-Step Instructions
- Prep the mango: If using fresh mango, peel, pit, and chop it. For frozen mango, thaw slightly so it blends easily.
- Load the blender: Add mango, yogurt, milk or water, sweetener, cardamom, and a tiny pinch of salt.
- Blend until smooth: Start on low, then increase to high for 30–45 seconds.
Add ice and blend again if you like it frothy and extra cold.
- Taste and adjust: Add more sweetener if needed. If it’s too thick, splash in more milk or water. If it’s thin, add a little more yogurt or mango.
- Serve immediately: Pour into chilled glasses.
Garnish with crushed pistachios, a dusting of cardamom, or a few saffron strands for a restaurant-style touch.
Storage Instructions
Best enjoyed fresh: Mango lassi tastes brightest right after blending. That’s when the texture is at its creamiest and the flavors are most vibrant.
Short-term storage: Keep leftovers in an airtight container in the fridge for up to 24 hours. Stir or shake before serving, as natural separation can occur.
Freezing tip: Pour into ice cube trays and freeze.
Blend the lassi cubes later with a splash of milk for a quick, slushy-style drink.
Health Benefits
- Probiotics from yogurt: Plain yogurt supports gut health and digestion.
- Vitamins from mango: Mangoes bring vitamin C, vitamin A, and antioxidants that support immunity and skin health.
- Hydrating and satisfying: The mix of water content, dairy, and fruit makes it filling without feeling heavy.
- Protein boost: Using Greek yogurt adds more protein, which can help keep you energized between meals.
- Reduced added sugar: Ripe mango means you can keep sweeteners minimal.
Pitfalls to Watch Out For
- Underripe mango: Sour or fibrous fruit can make the lassi dull or stringy. Choose fragrant, soft mangoes or use quality frozen mango.
- Too thick or too thin: The ideal lassi should be drinkable but creamy. Adjust with milk or yogurt until it pours easily.
- Over-sweetening: Add sweetener gradually.
Once it’s too sweet, it’s hard to fix.
- Using flavored yogurt: Flavored yogurts can make the lassi taste artificial and overly sugary. Stick to plain.
- Skipping the pinch of salt: It won’t make it salty. It just brightens the mango flavor.
Recipe Variations
- Dairy-free mango lassi: Use coconut yogurt and almond or oat milk.
Add a squeeze of lime to balance the richness.
- Rose mango lassi: Add 1–2 teaspoons rose water for a floral twist. Start small; it’s potent.
- Saffron cardamom lassi: Steep a few saffron strands in warm milk for 5 minutes, then blend in with cardamom.
- Protein-packed version: Use Greek yogurt and add a scoop of unflavored or vanilla protein powder. Thin with extra milk as needed.
- Green mango lassi: Blend in a handful of fresh spinach.
The color changes, but the mango flavor still leads.
- Spicy-sweet twist: Add a pinch of ground ginger or a tiny dash of cayenne for gentle heat.
- Sorbet-style: Use frozen mango and skip the ice for a thicker, spoonable treat.
FAQ
Can I use canned mango pulp?
Yes, especially Alphonso mango pulp, which is rich and aromatic. Start with 1 to 1 1/2 cups and reduce added sweetener, since pulp is often sweetened.
What yogurt works best?
Plain whole-milk yogurt gives the creamiest texture. Greek yogurt makes it thicker and higher in protein, but you’ll likely need more liquid to thin it out.
How do I pick a ripe mango?
Look for fruit that smells fragrant near the stem and yields slightly to gentle pressure.
Avoid mangoes with large black spots, wrinkled skin, or a sour smell.
Do I need cardamom?
No, but it’s a classic touch. Even a small pinch goes a long way and adds that familiar lassi aroma without making the drink taste “spiced.”
Can I make it ahead for a party?
Blend it a few hours in advance and chill. Stir before serving.
For the best texture, add ice and garnishes right before pouring.
How can I reduce the sugar?
Use very ripe mango and skip added sweetener, or use a small amount of honey or dates. A squeeze of lime can also enhance perceived sweetness without adding sugar.
What if my lassi is too tangy?
Balance it with a bit more sweetener and a splash of milk. Overly tart yogurt or underripe mango can cause tang; both are easy to fix.
Is it safe for kids?
Absolutely.
It’s a gentle, wholesome drink. If serving to young children, keep it modestly sweet and avoid strong additions like extra cardamom or cayenne.
Wrapping Up
Mango lassi is simple comfort in a glass—creamy, fruity, and endlessly adaptable. With ripe mango, plain yogurt, a touch of sweetness, and cardamom, you’ll have a refreshing drink that feels special without any fuss.
Keep this base recipe handy, tweak it to your taste, and enjoy it with a spicy dinner, a light lunch, or as a sunny afternoon treat.
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