Alphonso Mango Lassi Recipe

Prepare mangoes

Peel and dice the Alphonso mangoes, discarding the pits, until you have approximately 2 cups of mango chunks.

Place the mango chunks, granulated sugar, and lime juice into a blender or food processor. Pulse until very smooth. If the purée is too thick for blending with the yogurt, add up to 2 tablespoons cold water, 1 tablespoon at a time, until it reaches a thick, pourable consistency.

Taste the purée and adjust sweetness with up to 1 additional tablespoon sugar or a teaspoon of honey if the mangoes are not sufficiently sweet. Set aside.

If using homemade yogurt, whisk it vigorously to make it smooth and slightly airy. Combine the yogurt, whole milk, honey (if using), and a pinch of fine sea salt in a large mixing bowl or pitcher.

Blend the yogurt mixture with an immersion blender for 30–45 seconds or transfer to a blender and pulse until smooth. The mixture should be creamy and slightly pourable. Adjust milk quantity by up to 1/4 cup if you prefer a thinner or thicker lassi.

Add the Alphonso mango purée to the yogurt base. Reserve about 1 tablespoon of purée for drizzling on top if desired.

Add the cardamom powder and 4–6 ice cubes to the blender if you want a chilled, frothy lassi. Blend on medium-high for 20–30 seconds until fully combined and frothy. If not using ice, simply stir thoroughly to combine.

Taste and adjust sweetness or cardamom: add up to 1 additional teaspoon honey or 1/4 tsp cardamom if desired.

Pour the Alphonso mango lassi into four tall glasses (about 1 cup / 240 ml each). If reserved, spoon the tablespoon of purée on top and swirl lightly for a pretty marbling effect.

Sprinkle roughly chopped pistachios on each glass and finish with a light dusting of cardamom powder. Add a mint leaf on top if using.

Serve immediately, chilled. If you prepared the lassi ahead, keep refrigerated and stir briefly before serving; do not freeze.