Mango Lassi
Why this recipe works
- Ready in minutes: Everything is blended together, so the drink comes together quickly with no cooking or steeping.
- Creamy but drinkable: Yoghurt gives body and tang, while whole milk loosens the texture enough for a smooth, pourable lassi.
- Balanced sweetness: Ripe mango provides most of the sweetness, with sugar added only to adjust the final flavour.
Get the most out of this recipe
Ingredient notes
- Use fully ripe mango: A soft, fragrant mango gives the best flavour and blends more smoothly than under-ripe fruit.
- Adjust to the fruit: Taste after blending and only add more sugar if the mango needs it.
- Keep the cardamom subtle: Cardamom should lightly perfume the drink rather than overpower the mango and yoghurt.
Texture tips
- For a thicker lassi: Use more yoghurt in place of some milk for a tangier, spoon-coating texture.
- Blend until fully smooth: Keep blending until no mango fibres remain and the drink looks uniform.
- Serve freshly blended: Blending with ice just before serving gives the lassi a cold, frothy top.
Make-ahead tips
- Best served straight away: Mango lassi has the best texture immediately after blending, while it is cold and frothy.
- If making ahead: Refrigerate in a sealed container and whisk or briefly blend before serving.
- Add ice at the end: For the freshest texture, add fresh ice only when you are ready to blend and serve.
Equipment you'll need
Ingredients
Instructions
- Peel the mango, cut the flesh from the stone, and add it to a blender.
- Add the yogurt, whole milk, granulated sugar and ground cardamom. Blend for 30 to 45 seconds until completely smooth.
- Add the ice cubes and blend again for 15 to 30 seconds until frothy and well chilled. Pour into a glass and serve straight away.
Recipe notes
Tips
- For the frothiest top, blend on high and stop as soon as the ice is fully broken down so the drink stays thick.
- If your mango is very sweet, reduce the granulated sugar to 1 tsp and taste before adding more.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised yogurt.
Substitutions
- Replace the whole milk with more yogurt for a thicker, tangier lassi.
- Replace the granulated sugar with honey for a rounder sweetness.
Storage
- Refrigerate up to 1 days
- Best served immediately. If needed, refrigerate in a sealed container and whisk or briefly blend before serving; add fresh ice cubes at the end to re-chill.
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Recipe overview
- Servings: 1 glasses
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk
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