Fresh Mango Lassi Recipe

Prepare mango

Peel the ripe mangoes and cut flesh away from the pit. Measure approximately 2 cups of mango flesh. If using frozen mango, thaw slightly until pliable but still cold.

Blend ingredients

Add the mango flesh, plain whole-milk yogurt, cold milk, honey (or sugar), fresh lime juice, ground cardamom, and a pinch of salt to a blender.

Add ice (if using)

If you want a chilled, slightly frothy texture, add 4-6 ice cubes to the blender. Reduce ice to 0 if using very cold ingredients or if serving over ice instead.

Blend until smooth

Blend on high for 45–60 seconds until completely smooth and slightly frothy. Stop and scrape down the sides once to ensure even blending. Taste and adjust sweetness with up to 1 more tablespoon of honey or sugar if desired, or add a little more milk to thin.

Chill briefly

If not serving immediately, chill the finished lassi in the refrigerator for up to 30 minutes to let flavors meld. Stir gently before serving.

Pour the mango lassi into 2 large glasses (about 12 oz / 350 ml each) or 3 smaller glasses. If you skipped ice in the blender, serve over a couple of ice cubes in each glass.

Garnish each glass with a slice of fresh mango and a sprinkle of chopped pistachios. Add a mint leaf for color and aroma.

Serve immediately with a straw or spoon. Consume within 2 hours for best texture and flavor.