Mango Lassi Recipe

Make or estimate mango purée

If using fresh mangoes: peel and dice 2 large ripe mangoes (about 2 cups diced). Place in a blender and blend until smooth. If using frozen mango, thaw slightly so it blends smoothly.

Measure 2 cups mango purée and add to the blender jar.

Add 1 cup plain whole-milk yogurt to the blender with the mango purée.

Pour in 1 cup milk. Use whole milk for a rich, creamy lassi; reduce to 1/2 cup or use low-fat milk if you prefer a thicker or lighter texture.

Add the sweeteners: 2 tablespoons granulated sugar and 1 teaspoon honey (if using). The sugar amount is a guideline; taste and adjust after blending.

Add 1 teaspoon ground cardamom, 1 teaspoon fresh lime or lemon juice, and a pinch of salt. The citrus brightens the mango and the salt enhances sweetness.

Add 1 cup ice cubes to the blender for a chilled, frothy drink. If you prefer a thicker mango lassi (shrugging off dilution), use crushed ice or omit ice and chill ingredients beforehand.

Secure the blender lid and blend on high for 30–60 seconds, until completely smooth and frothy. Stop and scrape down the sides once if needed, then blend again briefly.

Taste and adjust: if more sweetness is needed, add up to 1 additional tablespoon sugar or a little more honey; if too thick, add 2–4 tablespoons milk and blend briefly; if you want more cardamom flavor, add a small pinch and blend.

Pour the mango lassi into 4 chilled glasses, dividing evenly (about 1 cup per serving). If the lassi separated slightly, give it a quick stir or shake in a covered jar before pouring.

Garnish each glass with a mint leaf, a thin mango slice on the rim, and a light sprinkle of extra cardamom powder (about 1/4 tsp divided) if desired. Serve immediately.