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.

Nutrition · per serving

235kcal

7.6gProtein

37.8gCarbs

6.1gFat

2.1gFiber

2 servings

Ingredients

9 items

Lassi

ripe mango flesh250 g

plain full-fat yogurt300 g

cold milk120 ml

sugar25 g

ground cardamom0.5 g

rose water5 ml

ice cubes120 g

To serve

ground cardamom1 pinch

finely diced mango30 g

Tips

•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.

Steps

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.
250 g ripe mango flesh
2
Add the ripe mango flesh, yogurt, cold milk, sugar, ground cardamom, rose water, and ice cubes to a blender.
250 g ripe mango flesh300 g plain full-fat yogurt120 ml cold milk25 g sugar0.5 g ground cardamom5 ml rose water120 g ice cubes
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.
250 g ripe mango flesh300 g plain full-fat yogurt120 ml cold milk25 g sugar0.5 g ground cardamom5 ml rose water120 g ice cubes
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.
1 pinch ground cardamom30 g finely diced mango

Origin & History

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.

indian mango vegetarian drink beginner summer blended

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Steps

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.

250 g ripe mango flesh

Add the ripe mango flesh, yogurt, cold milk, sugar, ground cardamom, rose water, and ice cubes to a blender.

250 g ripe mango flesh300 g plain full-fat yogurt120 ml cold milk25 g sugar0.5 g ground cardamom5 ml rose water120 g ice cubes

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.

250 g ripe mango flesh300 g plain full-fat yogurt120 ml cold milk25 g sugar0.5 g ground cardamom5 ml rose water120 g ice cubes

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.

1 pinch ground cardamom30 g finely diced mango

Origin & History