There’s a reason mango lassi is the go-to summer drink across South Asia and beyond: it’s bright, cooling, and utterly satisfying. This drink combines the tropical sweetness of ripe mango with thick yogurt for a silky, spoonable beverage that works as breakfast, dessert, or a midday refuel. This recipe focuses on balance — fruit-forward mango flavor without cloying sweetness, a creamy body that isn’t heavy, and small touches (cardamom, rose water) that lift it from good to memorable.
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Why this recipe works
Yield & timing
- Serves: 2 large glasses (or 3 small)
- Prep time: 5–10 minutes (plus chilling if desired)
- Total time: 5–10 minutes
Ingredients
- 1½ cups ripe mango flesh (about 1 large mango, or 1 cup if using frozen)
- 1 cup full-fat plain yogurt (Greek-style or dahi)
- ½ cup cold milk (or chilled water for lighter version)
- 1–2 tbsp sugar or honey (adjust to taste)
- ¼ tsp ground green cardamom (or a pinch of ground cardamom)
- 3–4 ice cubes (optional)
- Crushed pistachios and a pinch of saffron for garnish (optional)
- Fresh mint or a small splash of rose water for variation (optional)
Notes: For a thicker, spoonable lassi, reduce milk to 2–3 tablespoons. For a thinner drink, increase milk to ¾ cup.
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Step-by-step method
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Step 1: Choose Ripe Mangoes
Guidance on selecting ripe and fragrant mangoes, ensuring the sweetness and vibrancy of flavor in your mango lassi.
Step 2: Preparing the Mango
Learn the art of peeling and cubing mangoes, readying them for the blending process that follows.
Step 3: Blending with Yogurt
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Step 4: Adding Spices and Sweeteners
Discover the aromatic spices that complement the mango-yogurt blend, and adjust sweetness levels to suit your taste preferences.
Pro tips for the best mango lassi
Ripe mango is everything: Aroma and natural sweetness from ripe mango reduce the need for extra sugar. Smell the fruit — it should be fragrant and slightly soft.
Use thick yogurt: Greek yogurt gives a rich body and smooth mouthfeel. If using thinner yogurt, strain it through a cloth for 30 minutes to thicken.
Cardamom vs. rose water: Cardamom adds warmth and tradition; a whisper of rose water makes the drink floral and delicate. Use one or the other — don’t overdo both.
No blender? Mash mango pulp and whisk vigorously with yogurt and milk, then pass through a sieve for a silky texture.
Balance acidity: If the lassi tastes flat, add a teaspoon of fresh lemon juice to brighten it — mango lassi can take a little acid without losing its sweetness.
Flavor variations
Mango-Banana Lassi: Add half a banana for extra creaminess and natural sweetness.
Mango Lassi with Honey & Ginger: Replace sugar with honey and add a tiny knob of peeled ginger while blending for spicy warmth.
Vegan Mango Lassi: Use coconut yogurt or almond yogurt and plant-based milk; add a tablespoon of coconut cream for richness.
Masala Mango Lassi: Add a pinch of roasted cumin powder and black salt for an Indian street-food twist.
Mango Lassi Float: Add a scoop of vanilla ice cream for a decadent dessert version.
Serving suggestions
Mango lassi pairs beautifully with spicy foods — try it alongside biryani, kebabs, or chaat. It’s also a lovely palate cleanser after tangy salads or as a chilled dessert with a sprinkle of toasted coconut and chopped pistachios.
Storage & make-ahead
Mango lassi is best consumed fresh. If you must store it, keep it chilled in an airtight container for up to 24 hours. Shake or reblend briefly before serving because separation can occur.
If planning ahead, prepare mango purée and refrigerate for 1–2 days; blend with yogurt and milk just before serving to preserve freshness.
Troubleshooting — common issues & fixes
Too thin: Reduce milk or add more mango pulp. For thickness without extra mango, fold in a spoonful of Greek yogurt or a banana.
Too sweet: Add a squeeze of lemon or a pinch of salt to balance.
Grainy texture: Blend longer or pass through a fine sieve; use ripe mangoes (less fibrous).
Sour yogurt flavor dominates: Use sweeter mangoes or a touch more sugar/honey to balance.
Nutrition snapshot (approx. per serving)
A classic mango lassi (using full-fat yogurt and milk) provides about 250–320 kcal, with protein from yogurt, natural sugars from mango, and healthy fats if using full-fat dairy. For a lighter option, use low-fat yogurt and reduce the added sweetener.
FAQs
Q: Can I use frozen mango for lassi?
Absolutely! Frozen mango works well, adding a refreshing chill to your mango lassi.
Q: What type of yogurt is best for mango lassi?
Opt for full-fat or Greek yogurt for a rich and creamy texture that complements the sweetness of mango.
Q: Can I make mango lassi ahead of time?
Certainly! Prepare the base and refrigerate, blending again before serving for a quick refreshment.
Q: Is mango lassi suitable for lactose-intolerant individuals?
Yes, substitute dairy yogurt with lactose-free or plant-based alternatives for a dairy-free version.
Q: Can I add other fruits to mango lassi?
Certainly! Experiment with complementary fruits like strawberries or pineapple for unique flavor twists.
Q: How can I make a vegan mango lassi?
Use plant-based yogurt and sweeteners like agave syrup or maple syrup for a vegan-friendly version.
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