Mango Lassi is a classic Indian yogurt drink that pairs ripe mango with cool yogurt, a little sweetness, and fragrant cardamom.
This version blends everything until smooth and frothy, then chills it with ice so the lassi stays thick, bright, and refreshing without needing a stovetop.
Use fully ripe mangoes or unsweetened mango pulp with strong fruit flavor. Taste before adding all the honey because mango sweetness varies widely.
Serving Suggestions
Serve Mango Lassi cold with biryani, tandoori dishes, spicy curries, or as a refreshing breakfast drink. Garnish with diced mango or a pinch of cardamom.
Recipe Notes
For a thinner lassi, add more cold water or milk. The blended drink is best the day it is made, but it can be refrigerated for up to 24 hours and shaken before serving.
Indian Mango Lassi
Equipment
- Blender
- Measuring cups
- Two serving glasses
Ingredients
Mango Lassi
- 2 cups ripe mango chunks fresh or unsweetened mango pulp
- 1 cup plain whole-milk yogurt cold
- 1/2 cup cold water or milk plus more for a thinner drink
- 2 tbsp honey adjust to taste
- 1/4 tsp ground cardamom plus more for garnish
- 1 cup ice
- 1/8 tsp fine salt optional, to balance sweetness
Garnish
- 2 tbsp diced mango optional
- 1/8 tsp ground cardamom optional
Instructions
Blend:
- Add the mango, yogurt, water or milk, honey, cardamom, ice, and salt if using to a blender.
- Blend on high until completely smooth and frothy. Taste and adjust the honey or liquid as needed.
Serve:
- Pour the lassi into two chilled glasses.
- Top with diced mango and a light pinch of cardamom if desired. Serve immediately.
Notes
- If using sweetened mango pulp, reduce or omit the honey until you taste the blended lassi.
- For a dairy-free version, use unsweetened coconut yogurt and cold water or coconut milk.
- Chill the mango and yogurt first for the thickest, coldest drink.