Mango lassi
Silky Indian mango and yoghurt drink — tart, sweet and cardamom-scented. Ready in 15 minutes for 4 glasses.
Mango lassi is the easiest way to make summer in a glass — sweet, tangy, and utterly moreish. It’s a staple at Indian restaurants but far quicker (and fresher) to make at home.
Use ripe, fragrant mangoes and full‑fat yoghurt for the creamiest result. A pinch of cardamom and a squeeze of lemon cut through the sweetness and make the flavours sing.
Ingredients
- 2 ripe mangoes — about 600g flesh (or use 400–500g frozen mango pieces)
- 500 g full-fat natural yoghurt
- 150 ml whole milk — use more for a thinner lassi, less for thicker
- 30 ml honey — or caster sugar; adjust to taste
- 0 ml ground cardamom — pinch more if you like it fragrant
- 5 ml lemon juice — freshly squeezed, brightens the flavour
- 1 pinch salt — brings out the sweet mango notes
- 8 ice cubes — optional — use fewer if using frozen mango
- 8 fresh mint leaves — for garnish (optional)
- saffron strands — pinch, optional extra garnish
Equipment
- blender (or hand blender and jug)
- fine sieve (optional for silky texture)
- measuring spoons
Instructions
Prepare the mangoes: peel, stone and roughly chop the flesh into chunks (about 600g total). If using frozen mango, leave to sit 5–10 minutes so pieces separate.
Put the mango chunks, yoghurt, milk, honey, ground cardamom, lemon juice and a pinch of salt into a blender or jug for a hand blender. Add the ice cubes now only if you want the lassi very cold and slightly frothy.
Blend on high for 45–90 seconds until completely smooth and creamy. Stop, taste and adjust sweetness or cardamom if needed.
If you prefer an extra-silky finish, push the lassi through a fine sieve into a jug using the back of a spoon (optional). Chill in the fridge for 10 minutes if not serving immediately.
Pour into chilled glasses, garnish with mint leaves and saffron strands if using. Serve immediately.
Tips
- If mangoes are underripe or not very sweet, taste as you go and add a little more honey — ripe mangoes need little or no extra sugar.
- For a thicker, yoghurt-forward lassi use Greek-style yoghurt; for a thinner sippable drink add milk a tablespoon at a time.
- Make it extra cold without diluting by using frozen mango pieces instead of ice cubes.
- If the lassi looks slightly separated, re-blend briefly — full-fat yoghurt resists curdling better than low-fat.
- To serve ahead: keep chilled in a sealed jug for up to 6 hours, then stir and re-chill for 10 minutes before serving.
Substitutions
ripe mangoes → 400–500g frozen mango pieces (thaw slightly before blending)
Stays closefull-fat natural yoghurt → Greek-style yoghurt (same quantity) for a thicker, tangier lassi
Stays closehoney → caster sugar or maple syrup, same sweetness-adjusted amount
Stays closemilk → coconut milk (150ml) for a dairy-free, noticeably coconutty version
Noticeably different
Nutrition
Per serving · estimated
- 233
- Calories
- 7 g
- Protein
- 39 g
- Carbs
- 6 g
- Fat
- 4 g
- Fibre
- 28 g
- Sugar
- 90 mg
- Sodium
FAQ
Can I make mango lassi vegan?
Yes — use coconut or a neutral plant-based yoghurt and coconut or oat milk. The flavour will be noticeably different (coconut notes), but still delicious.
Can I use tinned mango pulp?
Yes. Use about 400–450g tinned pulp, but reduce any added sweetener because tinned pulp is often sweetened.
Why does my lassi sometimes split or look curdled?
This usually happens with very low-fat yoghurt or if an acidic ingredient is added to low-fat dairy. Use full-fat yoghurt and blend briefly — a little lemon is fine but don’t over-acidify.
How long will mango lassi keep?
Best within 24 hours in the fridge. It will thicken on standing — stir or re-blend and chill for 5–10 minutes before serving.
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