Mango Lassi Recipe

Make Mango Puree (if using fresh mango)

Peel and dice 1 large ripe mango (about 1 to 1 1/4 cups diced). Place the mango pieces in a blender or food processor and blend until smooth, scraping down the sides once to ensure a uniform puree. If using frozen mango, thaw and drain any excess liquid, then puree.

Measure 1 cup of mango puree and add it to the blender bowl.

Add 1 cup plain yogurt to the blender with the mango puree.

Pour 1 cup cold milk into the blender to loosen the mixture and achieve the desired consistency. For a thicker lassi use 1/2 cup milk; for a thinner drink use up to 1 1/4 cups.

Add 2 tsp honey or sugar. Taste after blending and add more sweetener if desired (start with small increments).

Sprinkle in 1 tsp ground cardamom for fragrance. If you prefer a subtler cardamom note, start with 1/4 to 1/2 tsp and adjust to taste.

Add 4 ice cubes to the blender for a chilled, frothy texture. Alternatively, use chilled ingredients and omit ice for a smoother lassi.

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

Pour the mango lassi into two tall glasses (about 1 cup each).

Garnish each glass with a pinch of chopped pistachios or a few saffron threads. Optionally sprinkle a tiny extra pinch of ground cardamom on top.

Serve immediately while cold and frothy.