Mango Lassi Recipe

Choose and prep mango

Select a ripe, fragrant mango (e.g., Alphonso or Ataulfo) for best flavor. Peel the mango, cut the flesh away from the pit, and roughly chop until you have about 1 cup of packed pieces.

If using frozen mango, thaw slightly until pieces are pliable but still cold (about 15–20 minutes) so they blend smoothly.

Combine ingredients

In a blender, add the chopped mango, 1 cup plain whole-milk yogurt, 1/2 cup cold milk, 2 tablespoons granulated sugar, 1 teaspoon honey (if using), 1 teaspoon fresh lime juice, 1/4 teaspoon ground cardamom, and a pinch of salt.

Add ice

Add about 4 ice cubes to the blender for a chilled, slightly frothy texture. If you prefer a thicker lassi, use fewer or no ice cubes and add a few frozen mango pieces instead.

Blend

Secure the lid and blend on high for 30–45 seconds, or until completely smooth and lightly frothy. Stop and scrape down the sides with a spatula once, then blend another 10–15 seconds to fully incorporate.

Taste and adjust sweetness and acidity. Add more sugar or honey 1/2 teaspoon at a time if sweeter is desired, or an extra 1/2 teaspoon lime juice for brightness. Blend briefly after adjusting.

Portion

Pour the mango lassi into two tall glasses (about 8 oz / 250 ml each).

Garnish

Sprinkle a small teaspoon of finely chopped pistachios over each glass, add a mango slice to the rim, and top with a mint leaf if desired.

Serve immediately while chilled. Leftover lassi can be refrigerated in a sealed container for up to 24 hours; stir or shake before serving as separation may occur.