Mango Lassi
Mango lassi is cool, creamy, and fragrant, with the rich sweetness of ripe mango balanced by tangy yogurt. A touch of cardamom and rose water gives it a classic floral aroma, while blending with ice makes it light, frothy, and refreshing.
Ingredients
Lassi
- 250 gripe mango flesh
- 300 gplain full-fat yogurt
- 120 mlcold milk
- 25 gsugar
- 0.5 gground cardamom
- 5 mlrose water
- 120 gice cubes
To serve
- 1 pinchground cardamom
- 30 gfinely diced mango
Instructions
- 1
Peel and cut the mango if needed, then measure out 250 g flesh. For the best texture, use a fully ripe, sweet mango with little fibre.
- 2
Add the ripe mango flesh, yogurt, cold milk, sugar, ground cardamom, rose water, and ice cubes to a blender.
- 3
Blend for 30 to 45 seconds until completely smooth and frothy. Taste and adjust sweetness if needed; if the lassi seems too thick, blend in 1 to 2 tablespoons of extra cold milk.
- 4
Pour into 2 chilled glasses. Garnish each serving with a pinch of ground cardamom and a little finely diced mango, then serve immediately while cold and foamy.
Nutrition per serving
Notes
- •If your mango is very sweet, reduce the sugar to 10-15 g.
- •For a thicker lassi, use less milk or add a few extra cubes of ice and blend longer.
- •Rose water should be subtle; too much can overpower the drink.
- •If using canned mango pulp, choose unsweetened pulp and reduce the sugar to taste.
Background
Mango lassi is a popular yogurt-based drink from India, evolving from traditional salted and sweet lassis made in Punjab and across North India. The mango version became especially beloved as ripe mangoes were blended into chilled yogurt for a refreshing summer drink, and it is now served widely in homes and restaurants.
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