Mango Lassi

This Mango Lassi is cool, creamy, and fragrant with cardamom, while staying light thanks to low-fat yogurt and skimmed milk. It blends into a smooth, naturally fruity drink with a gentle sweetness and a refreshing finish.

Nutrition · per serving

173kcal

10.1gProtein

31.3gCarbs

1.5gFat

2gFiber

2 servings

Ingredients

7 items

Lassi blend

ripe mango, peeled and diced250 g

low-fat plain yogurt300 g

skimmed milk, chilled120 ml

honey20 g

ground cardamom0.5 tsp

ice cubes80 g

To serve

ground cardamom1 pinch

Tips

•For a colder lassi without diluting it too much, chill the mango and yogurt before blending.
•Alphonso, Kesar, or Ataulfo mangoes give the sweetest, most aromatic result.
•If your mango is very sweet, you can reduce the honey to 10 g and still keep the drink nicely balanced.
•Serve alongside spicy dishes or as a light breakfast drink.

Steps

1
Peel and dice the mango if not already prepared. For the smoothest lassi, use a fully ripe, fragrant mango with very little fibrous texture.
250 g ripe mango, peeled and diced
2
Add the mango, low-fat yogurt, chilled skimmed milk, honey, ground cardamom, and ice cubes to a blender.
250 g ripe mango, peeled and diced300 g low-fat plain yogurt120 ml skimmed milk, chilled20 g honey0.5 tsp ground cardamom80 g ice cubes
3
Blend for 30-45 seconds until completely smooth and lightly frothy. If it seems too thick to pour, add a small splash more skimmed milk; if too thin, blend in a few extra ice cubes.
120 ml skimmed milk, chilled80 g ice cubes
4
Taste and adjust sweetness if needed, then pour into 2 chilled glasses. Finish with a pinch of ground cardamom on top and serve immediately for the freshest flavor and best texture.
1 pinch ground cardamom

Origin & History

Lassi is a traditional yogurt-based drink from the Indian subcontinent, especially associated with Punjab, where both sweet and salted versions are popular. Mango lassi became one of the best-known modern variations, combining ripe mango with cultured dairy for a cooling, refreshing drink enjoyed at home and in restaurants.

indian mango lowfat drink yogurt beginner quick

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Peel and dice the mango if not already prepared. For the smoothest lassi, use a fully ripe, fragrant mango with very little fibrous texture.

250 g ripe mango, peeled and diced

Add the mango, low-fat yogurt, chilled skimmed milk, honey, ground cardamom, and ice cubes to a blender.

250 g ripe mango, peeled and diced300 g low-fat plain yogurt120 ml skimmed milk, chilled20 g honey0.5 tsp ground cardamom80 g ice cubes

Blend for 30-45 seconds until completely smooth and lightly frothy. If it seems too thick to pour, add a small splash more skimmed milk; if too thin, blend in a few extra ice cubes.

120 ml skimmed milk, chilled80 g ice cubes

Taste and adjust sweetness if needed, then pour into 2 chilled glasses. Finish with a pinch of ground cardamom on top and serve immediately for the freshest flavor and best texture.

1 pinch ground cardamom

Origin & History