Mango Lassi Recipe

If using fresh mango

Peel and dice 1 medium ripe mango to yield about 1 cup of pulp. If using frozen mango, thaw slightly until pieces separate but remain cold.

Measure yogurt, milk, sweetener, and spices. Lightly crack or toast cardamom pods and grind if using whole pods; otherwise use pre-ground cardamom.

Place the mango pulp, plain yogurt, milk, and 1 tablespoon simple syrup or honey into a blender.

Add a pinch of salt and 1/8 teaspoon ground cardamom to enhance flavor.

Add 4 ice cubes for a chilled, slightly frothy texture (omit if you prefer a thicker, room-temperature lassi).

Blend on high for 30–60 seconds until completely smooth and frothy. Stop and scrape down the sides once if needed, then blend again. Taste and adjust sweetness: add up to 1 additional tablespoon sweetener if desired.

Pour the mango lassi into 2 tall glasses (about 1 cup each) or 3 small glasses.

Garnish each serving with a mango slice, a sprinkle of chopped pistachios, and a mint leaf if using.

Serve immediately while cold. If making ahead, chill in the refrigerator up to 2 hours and stir before serving; do not add ice until serving to avoid dilution.