Mango Lassi
A thick, cold mango lassi with yogurt, ripe or frozen mango and a pinch of cardamom. Five minutes in a blender, no ice needed.
100% of it needs you at the counter
- Hands-on
- 5 min
- Serves
- 2
- Calories
- 235
- Protein
- 8 g
- Per serving
- $1.94
Why this recipe works
A lassi is a yogurt drink, and the mango version is the one most people know from Indian restaurants. It works with ripe fresh mango, a bag of frozen chunks or canned mango pulp, so you can make it any time of year.
- Frozen mango chills and thickens the lassi at the same time, so there is no ice melting into it and thinning the flavor.
- Whole-milk yogurt gives the tang and body a lassi needs; low-fat yogurt makes it thin and sharp.
- A small pinch of cardamom rounds out the mango without tasting like spice, which is how lassi is often served in India.
Ingredients
To serve
You will need
- Blender
Method
Tap a step number to mark it done.
Prep the mango
If using fresh mango, peel it and cut the flesh off the seed in chunks. Frozen chunks can go straight into the blender.
AI-generated illustration of this step. Blend
Put the yogurt and milk in the blender first, then the mango, sugar and cardamom. Blend on high for 45 to 60 seconds, until completely smooth with no flecks of fruit.
AI-generated illustration of this step. Taste and adjust
Taste. Add a little more sugar if the mango was tart, or a splash of milk if it is too thick to pour. Blend for a few seconds more.
AI-generated illustration of this step. Serve cold
Pour into two glasses and sprinkle with a pinch of cardamom or chopped pistachios. If you used fresh mango, serve over a couple of ice cubes or chill for 20 minutes first.
AI-generated illustration of this step.
Cook's notes
- Liquids first, fruit on top: the blades catch right away and frozen mango blends smooth instead of jamming.
- Fibrous mangoes leave strings. Ataulfo (honey) mangoes are the smoothest fresh option; otherwise use frozen.
- Canned Alphonso or Kesar pulp gives the deepest flavor. It is already sweetened, so taste before adding any sugar.
Nutrition per serving
235 calories
$1.94 estimated cost per serving
Where the calories come from
| Protein | 13% of calories | 8 g |
|---|---|---|
| Carbs | 63% of calories | 40 g |
| Fat | 25% of calories | 7 g |
| Fiber | 3 g | |
| Sodium | 80 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I make mango lassi with canned mango pulp?
Yes. Use 1 cup of pulp in place of the 2 cups of chunks and leave out the sugar, since most pulp is sweetened. Chill the can first so the lassi is cold.
Can I use Greek yogurt?
Yes, but it is much thicker. Use ¾ cup Greek yogurt and add an extra ¼ cup of milk, or more, until it pours.
Can I make mango lassi ahead?
It keeps covered in the fridge for up to 24 hours. It thickens as it sits, so stir or shake it and loosen with a splash of milk before serving.
