Mango Lassi Recipe

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.

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.

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

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.

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.

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.

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

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

Serve immediately while cold and frothy.