Mango Lassi Recipe

1. Mango pulp

If using fresh mangoes, peel and dice 1 large ripe mango (about 1 to 1 1/4 cups pulp). Blend the mango pieces until smooth to make mango pulp. If using canned or frozen mango pulp, measure 1 cup and thaw if frozen.

2. Chill other components

Ensure yogurt and milk are cold for a refreshing drink. If you prefer a thicker lassi, use chilled full-fat yogurt and reduce milk to 2 tablespoons.

3. Add the mango pulp (1 cup), plain whole-milk yogurt (1 cup), and milk (1/2 cup) to a blender.

4. Add the sugar (2 tbs). If you prefer a natural sweetener, add honey (1 tsp) instead or in addition. Add a pinch of salt to enhance flavor and 1/4 tsp ground cardamom for fragrance.

5. Add 4 ice cubes if you want a chilled, slightly frothy lassi. For a thicker, chilled lassi skip the ice and use colder yogurt or add frozen mango pieces.

6. Blend on high for 30–60 seconds until smooth and frothy. Taste and adjust sweetness or milk: add up to 1–2 tablespoons more milk if too thick, or another 1 tsp sugar/honey if not sweet enough.

7. Pour the mango lassi into two tall glasses (about 10–12 oz each).

8. Garnish each glass with a sprinkle of chopped pistachios or almonds (about 1 tsp total) and 1 mint leaf per glass.

9. Serve immediately while cold and frothy.