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.
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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