Mango Lassi Recipe

Prepare mango

If using fresh mangoes, peel, pit, and chop 1 large ripe mango to yield about 1 cup of flesh. Puree in a blender until smooth. If using canned mango puree, measure 1 cup and stir to smooth consistency.

Measure yogurt, milk, sugar (or honey), ground cardamom, and a pinch of salt so they are ready to combine.

Place the 1 cup plain whole-milk yogurt and 1 cup mango puree into a blender.

Add 1 cup milk to loosen the mixture for a drinkable consistency. For thicker lassi reduce milk to 1/2 cup; for thinner add up to 1 1/2 cups.

Add 2 tablespoons sugar or honey (adjust to taste), 1 teaspoon ground cardamom, and a pinch of salt. The salt brightens flavor—do not omit unless desired.

If using rose water for fragrance, add 1 teaspoon now. If you prefer a chilled texture, add 4 ice cubes to the blender.

Secure the lid and blend on high for 30–45 seconds until smooth, frothy, and uniformly combined. Taste and adjust sweetness, cardamom, or rose water as needed; blend briefly to incorporate any adjustments.

Pour the mango lassi into two chilled glasses (about 2 cups total). If not using ice in the blender, fill glasses with ice as desired before pouring.

Garnish each glass with a few chopped pistachios (about 1 tablespoon total) and a thin mango slice on the rim or floated on top.

Serve immediately for best texture. Leftover lassi can be refrigerated in a covered container for up to 24 hours; stir before serving as separation may occur.