Mango Lassi Recipe
Make Mango Lassi Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mango Base
Ice & Garnish
Method
Prepare Mango Base
- 1
Prepare mango
If using fresh mangoes, peel and dice enough ripe mango to yield about 1.5 cups of flesh (about 1 large or 2 medium mangoes). If using canned mango pulp, measure 1.5 cups.
- 2
Place the mango flesh/pulp, yogurt, milk, and granulated sugar (or honey) into a blender. Add lime juice, the pinch of salt, and ground cardamom if using. The small amount of salt brightens the flavors.
- 3
Blend on high until completely smooth and creamy, about 30–60 seconds. Taste and adjust sweetness or acidity: add up to 1 tablespoon sugar (or honey) more if you prefer sweeter, or another 1/2 tsp lime juice if it needs brightness.
Assemble & Serve
- 4
If you want a chilled but not diluted lassi, chill the blender jar and glasses beforehand or use cold ingredients. For a slightly slushy texture, add the ice cubes to the blender and pulse 4–6 times until crushed and incorporated. For a smooth, thick lassi without ice, omit the ice and serve over chilled cubes.
- 5
Pour the mango lassi into two tall glasses (about 12 oz glasses) or three smaller glasses, dividing evenly. The recipe yields about 2 servings.
- 6
Garnish each glass with a sprig of mint and a sprinkle of finely chopped pistachios or a thin mango slice if desired. Serve immediately.