Mango Lassi Recipe

Overview

This mango lassi is thick, smooth, and lightly tangy, with the fragrant sweetness of ripe mango and a gentle cardamom finish. It takes about 10 minutes to blend and makes two generous drinks or three smaller servings.

Fresh mango works beautifully when it is soft, fragrant, and fully ripe, but canned mango pulp or drained canned mango also makes a reliable alternative. Chill the ingredients first if you want a cold lassi without adding ice, or blend in a small amount of ice for a thinner, frosty drink.

Ingredients

• 2 cups chopped ripe mango, from about 2 large mangoes, or 2 cups canned mango pulp
• 1 cup plain whole-milk yogurt, cold
• 1/2 cup cold milk, plus more if needed
• 2 tablespoons granulated sugar, honey, or maple syrup, or to taste
• 1/4 teaspoon ground green cardamom
• 1 teaspoon fresh lime juice, plus more if needed
• 1/2 cup ice cubes, optional
• 1 tablespoon chopped pistachios or a pinch of ground cardamom, for serving, optional

How to make it

1. Prepare the mango. If using fresh mangoes, peel them, cut the flesh away from the pits, and chop it into chunks. Measure 2 cups of flesh. If the mango is stringy, cut the pieces smaller so the blender can break down the fibers more easily. If using canned mango, use mango pulp as packaged or drain syrup-packed pieces before measuring.

2. Add the base to the blender. Put the mango, yogurt, milk, sugar, cardamom, and lime juice into a blender. Add the ice now if you want a colder, slightly lighter drink. Starting with the liquid and yogurt helps the blades move the thicker mango pieces through the mixture.

3. Blend until completely smooth. Blend on low for a few seconds, then increase to high for 30 to 45 seconds. Stop and scrape down the sides if needed. The lassi is ready when no mango pieces remain and the surface looks thick, glossy, and evenly aerated.

4. Check the texture and flavor. For a thinner lassi, blend in milk 1 tablespoon at a time. For a thicker lassi, add a few more mango pieces or 2 tablespoons of yogurt and blend again. Taste before serving: add sugar if the mango is tart, or another few drops of lime juice if the drink tastes flat or overly sweet.

5. Serve immediately. Pour into chilled glasses and finish with chopped pistachios or a light pinch of cardamom if using. Serve with a straw or spoon—the thicker lassi may settle slightly as it stands.

Expert tips

• Choose the right mango. A ripe mango should smell fruity near the stem and yield gently when pressed. Firm, underripe fruit can make the lassi taste sour and fibrous.
• Use yogurt with some body. Whole-milk plain yogurt produces the creamiest result. Greek yogurt makes a very thick lassi, so increase the milk to 3/4 cup or blend in more until pourable.
• Balance sweetness after blending. Mangoes vary considerably. Canned mango pulp is often sweetened, so start with 1 tablespoon of sugar and add more only after tasting.
• Avoid overusing ice. Too much ice can dilute the mango flavor. For a richer drink, chill the mango, yogurt, and milk instead and use no ice.
• Fix a fibrous lassi. Blend for another 30 seconds, then pass the drink through a fine-mesh strainer if the mango remains stringy.
• Fix a too-thick lassi. Add cold milk gradually rather than water; milk loosens the drink while keeping its creamy texture.
• Fix a too-sour lassi. Add sweetener 1 teaspoon at a time. If the yogurt itself is sharply sour, replace part of it with more mango and milk.

Serving and storage

Serve mango lassi cold as a breakfast drink, snack, or cooling accompaniment to a spicy meal. It pairs naturally with dishes such as biryani, dal, or dahi bhalla, where its creamy tang complements savory spices.

For the best texture, drink it immediately. If necessary, cover and refrigerate leftovers for up to 24 hours. Stir or shake well before serving, because the mixture may separate slightly. Do not leave lassi at room temperature for more than 2 hours, or more than 1 hour in very hot conditions. Freezing is not recommended because the yogurt can separate and become grainy after thawing.

Frequently asked questions

Can I make mango lassi without fresh mango?

Yes. Use 2 cups of mango pulp or drained canned mango pieces. Because canned mango may already contain sugar, begin with 1 tablespoon of sweetener and adjust after blending.

Can I use Greek yogurt for mango lassi?

Yes, but Greek yogurt produces a thicker drink. Use 3/4 cup milk instead of 1/2 cup, or add milk a tablespoon at a time until the lassi reaches a pourable consistency.

Why is my mango lassi bitter or sour?

The mango or yogurt may be underripe or particularly tart. Add sweetener gradually, starting with 1 teaspoon, and taste after each addition. A small amount of lime should brighten the flavor, but too much can make it sharper.

How do I make mango lassi less thick?

Blend in cold milk 1 tablespoon at a time until it is as thin as you like. Avoid adding a large amount at once, because it is easier to loosen the lassi gradually than to thicken an overly thin batch.

Can I make mango lassi ahead of time?

You can refrigerate it in a covered container for up to 24 hours. The texture may separate slightly, so stir or shake it before pouring. For the freshest flavor and smoothest texture, serve it soon after blending.

More from FoodNotes

• dahi bhalla