Mango lassi is a chilled blend of ripe mango, yogurt and a touch of cardamom. It is thick, creamy and ready in 5 minutes. This recipe makes 2 tall glasses.
Prep: 5 minutes | Serves: 2
Ingredients
- 1 cup mango pulp (canned Alphonso or Kesar pulp, or 1.5 cups ripe mango chunks)
- 1 cup plain whole-milk yogurt, chilled
- 1/2 cup cold milk
- 1 to 2 tbsp sugar or honey, to taste
- Pinch of ground cardamom
- 4 to 5 ice cubes
- Pistachios or saffron strands to garnish (optional)
Method
- Add the mango, yogurt, milk, sweetener, cardamom and ice to a blender.
- Blend until completely smooth, about 45 seconds.
- Taste and adjust sweetness. Add milk for a thinner lassi or more yogurt for a thicker one.
- Pour into chilled glasses and garnish.
Tips
- Canned mango pulp is sweeter and more consistent than most fresh mango.
- Use whole-milk yogurt for the creamiest result.
- Freeze mango chunks ahead for a thicker, colder lassi without dilution.
Variations
- Sweet lassi: skip the mango and blend yogurt, sugar, rose water and cardamom.
- Salted lassi: blend yogurt with water, salt and roasted cumin.
- Dairy-free: use coconut yogurt and plant milk.
What to serve it with
A mango lassi balances spicy dishes like vindaloo, chicken 65 and tandoori platters. It also works as a dessert-style drink.
Order it
Aldergrove Indian Bistro serves mango, sweet, rose and salted lassi, plus a Dirty Mango Lassi cocktail for adults. See the menu. For events, add drinks and desserts through our catering options.
FAQ
Is mango lassi good for hot food? Yes, dairy calms chili heat.
How long does it keep? Up to 24 hours in the fridge. Stir before serving.