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.
Ingredients
Lassi blend
- 250 gripe mango, peeled and diced
- 300 glow-fat plain yogurt
- 120 mlskimmed milk, chilled
- 20 ghoney
- 0.5 tspground cardamom
- 80 gice cubes
To serve
- 1 pinchground cardamom
Instructions
- 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.
- 2
Add the mango, low-fat yogurt, chilled skimmed milk, honey, ground cardamom, and ice cubes to a blender.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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