A creamy, cooling yogurt drink blended with ripe mango that's refreshing any time of day.
Servings
2
Prep
5 min
Lassi is one of the most beloved drinks of the Indian subcontinent — a simple, frothy blend of yogurt, water or milk, and your choice of fruit or spices. The mango version is a summer staple, bursting with the natural sweetness of ripe mango balanced by the gentle tang of plain yogurt. It comes together in minutes and requires nothing more than a blender and a few good ingredients. Whether you serve it as a breakfast companion, a midday cooler, or alongside a spiced meal, a well-made lassi is always a welcome addition to the table.
Ingredients
- 250 g plain whole-milk yogurt
- 200 g ripe mango flesh (about 1 large mango, fresh or frozen)
- 120 ml cold whole milk
- 1–2 tablespoons honey or sugar, to taste
- ¼ teaspoon ground cardamom
- A pinch of salt
- 6–8 ice cubes
- A few strands of saffron or a sprinkle of ground cardamom, to garnish (optional)
Instructions
- If using a fresh mango, peel it, remove the pit, and roughly chop the flesh into chunks.
- Add the mango, yogurt, cold milk, honey (or sugar), ground cardamom, and salt to a blender.
- Blend on high speed for about 60 seconds until completely smooth and frothy.
- Add the ice cubes and blend for a further 20–30 seconds until the drink is cold and well combined.
- Taste and adjust sweetness if needed — ripe mangoes may need less sweetener.
- Pour into two tall glasses, garnish with a pinch of cardamom or a few saffron strands, and serve immediately.
Tips
- Best mango: Alphonso or Kesar mangoes give the most fragrant and sweet result. If fresh mangoes are out of season, good-quality canned or frozen mango works very well.
- Dairy-free option: Replace yogurt with coconut yogurt and milk with oat or almond milk for a plant-based version.
- Thinner or thicker: Add more milk for a lighter, drinkable consistency or reduce milk for a thicker, smoothie-like texture.
- Make ahead: Blend without ice and refrigerate for up to 24 hours. Add ice and re-blend briefly before serving.
Lassi has roots deep in the culinary traditions of the Punjab region of South Asia, where it has been made for centuries as a nourishing, cooling drink. Plain salted lassi (namkeen lassi) and sweet lassi were the original forms, long before fruit variations became popular. The drink remains a cornerstone of everyday Indian and Pakistani home cooking, often prepared fresh each morning or served alongside rich, spiced meals to balance bold flavours.
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Nutrition of key ingredients — per 100 g of each ingredient separately (not per serving), source USDA
| Ingredient | kJ / kcal |
|---|---|
| yogurt | 209 / 50 |
| mango | 251 / 60 |
| whole milk | 259 / 62 |
| honey | 1272 / 304 |
| cardamom | 1301 / 311 |
Frequently Asked Questions
Medical Disclaimer: This article is for educational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional before starting any supplement regimen or making changes to your diet, especially if you have a medical condition or take medications.