Mango Lassi
Mango lassi blends ripe mango, curd, milk, sugar, and cardamom into a thick Punjabi-style yogurt drink.
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5 mintotal
Prep 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
No inactive time; use chilled mango, curd, and milk so the lassi blends thick without needing extra ice.
Method
Peel and chop the ripe mangoes into cubes.
In a blender, add the mango cubes, sugar, and cardamom powder. Blend until it becomes a smooth, lump-free mango puree.
Add the chilled thick curd to the blender.
Blend again for a few seconds until the curd and mango puree are well combined and frothy.
If the lassi is too thick, add a little cold milk or water and blend once more.
Pour the lassi into tall serving glasses.
Garnish with chopped pistachios, a sprinkle of cardamom powder, and a few small mango chunks.
Serve immediately while chilled.
How to tell it's done
The lassi should be thick, smooth, creamy, and heavily frothy on top.
Nutrition
Per serving, from 2 servings.
Estimate: FairSome ingredients use the closest available nutrition match.
214kcal
Where the calories come from
- Protein6.7 g12%
- Carbohydrate33.3 g60%
- Fat7 g28%
- Sugars
- 31.3 g
- Saturated fat
- 3.4 g
- Fibre
- 1.8 g
- Sodium
- 71 mg
- Potassium
- 411 mg
- Calcium
- 197 mg
- Iron
- 0.4 mg
Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Do not over-blend after adding the yogurt, as it can cause the butterfat to separate and make the lassi thin.
What to serve it with
A perfect cooling drink for hot summer afternoons or as a sweet pairing with spicy Punjabi meals.
Common mistakes
- The lassi is thin and tastes mostly of yogurt.
- Use a mango that is properly ripe and hold back the milk until you have tasted it. The mango is meant to carry the drink; underripe fruit leaves the curd exposed, and no amount of sugar covers that.
Substitutions
- Frozen mango stands in for fresh year-round — blend it straight from the freezer and skip the milk, or the lassi ends up thin. Greek yogurt loosened with a splash of milk works where thick Indian curd is not available.
Storing and reheating
Best within a few hours. It keeps a day covered in the fridge but separates — stir or blend briefly before pouring. Blended mango pulp freezes for three months and makes the drink a two-minute job later.
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