Mango Lassi

Quick answer

Total time: 8 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Mango lassi is an Indian yogurt drink made by blending ripe mango flesh with plain yogurt and milk until completely smooth.

The concentrated tropical sweetness of ripe mango and the tangy acidity of yogurt balance each other so that the drink feels refreshing rather than cloying. A small amount of ground cardamom, typically around a quarter teaspoon, introduces a faintly floral, aromatic spice layer that lifts the drink away from an ordinary fruit smoothie and into something distinctly South Asian. Honey allows the sweetness to be calibrated against the specific ripeness of the mango being used. Using ingredients that have been chilled in the refrigerator beforehand produces a thick, cold lassi without needing much ice, avoiding the dilution that comes from blending a large quantity of ice cubes into an otherwise dense drink.

Ingredients

servings

IngredientAmountUnit

mango flesh250 gg

plain yogurt250 mlml

milk120 mlml

honey1 tbsptbsp

ground cardamom¼ tsptsp

ice½ cupcup

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Peel and pit the mango, then cut 250g of flesh into roughly 2cm pieces.

Keep the mango refrigerated until blending so the drink stays cold and thick without needing too much ice.
2

Control

Pour 250ml plain yogurt and 120ml cold milk into the blender first.

The liquid should cover the blades, which helps the thick mango move smoothly instead of sticking near the sides.
3

Step

Add the chilled mango, 1 tablespoon honey, and 0.25 teaspoon ground cardamom.

If the mango is already very sweet, start with a little less honey so the yogurt acidity still comes through.
4

Step

Add 0.5 cup ice and blend on medium high speed for about 40 seconds.

If pieces remain, stop the blender, scrape down the sides, and blend another 20 seconds until smooth.
5

Step

Check the texture.

It should be smooth, with no visible mango fibers, and lightly coat a spoon. If it is too thick to pour, add milk 10ml at a time and blend briefly.
6

Finish

Pour the lassi into chilled glasses right away.

Serve it cold before the ice melts and thins the drink, and before the gentle cardamom aroma fades into the mango and yogurt.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: A touch of ground cardamom lifts the tropical sweetness of this creamy yogurt-based mango lassi.
Finish cue: Pour the lassi into chilled glasses right away.
Storage and reheating: Using ingredients that have been chilled in the refrigerator beforehand produces a thick, cold lassi without needing much ice, avoiding the dilution that comes from blending a large quantity of ice cubes into an otherwise dense drink.