Mango Lassi

Mango lassi is the crown jewel of Indian summer drinks — ripe alphonso mangoes whisked with creamy yogurt, a whisper of cardamom, and just enough sugar. Thick, fragrant, and ice-cold, it doubles as dessert and refreshment in one tall glass.

Prep time: 10 mins
Cook time: 0 mins
Total time: 10 mins
Servings: 4 glasses
Calories: 210

Ingredients

2 large ripe mangoes (about 500 g flesh), or 400 g mango pulp
250 g plain whole-milk yogurt
120 ml cold milk
3 tablespoons granulated sugar, or to taste
1/4 teaspoon ground cardamom
8 ice cubes
2 tablespoons chopped pistachios, for garnish
A pinch of saffron threads (optional)

Instructions

Peel and cube the mangoes, discarding the pits, and add the flesh to a blender.
Add the yogurt, cold milk, sugar, cardamom, and saffron if using.
Blend on high for 60 seconds until completely smooth and frothy.
Add the ice cubes and blend for 20 seconds more until thick and frosty.
Taste and adjust the sugar, then pour into tall glasses.
Garnish with chopped pistachios and serve immediately with a straw.

Pro tips

Alphonso or kesar mangoes give the richest flavor, but any ripe sweet mango works.
Freeze the mangoes in chunks for an extra-thick, almost milkshake-style lassi.
Chill the glasses in the freezer for 10 minutes so the lassi stays cold longer.
Adjust the milk, not the yogurt, to thin the lassi without losing its creaminess.

Frequently asked questions

Can I use frozen mango?

Yes. Frozen mango works well; thaw it halfway so the lassi stays thick and frosty.

Can I make lassi with Greek yogurt?

Yes. The result is thicker and less sweet, so add a teaspoon of honey to balance the tartness.

How do I make a dairy-free mango lassi?

Use unsweetened coconut yogurt or any plant-based yogurt; the flavor stays deliciously creamy.

Do I need a blender?

Use a blender for the classic frothy top, but a hand whisk works for a rustic, thinner lassi.