Mango Lassi Recipe

Peel and dice mangoes

If you are using whole mangoes, peel 2 medium-large ripe mangoes and cut flesh away from the pit, then dice. You should end up with about 1 1/2 cups of mango pieces.

Make puree

Place the diced mango in a blender or food processor and puree until smooth, about 30–60 seconds. If the mango is dry, add 1–2 tablespoons of water or milk to help it blend. Measure out 1 1/2 cups of mango puree for the recipe.

Combine ingredients

In the blender with the mango puree, add 1 cup plain whole-milk yogurt, 1/2 cup milk, 2 tablespoons icing sugar (or to taste), 1 teaspoon honey (optional), 1 teaspoon fresh lime juice, 1/4 teaspoon ground cardamom, and 1/8 teaspoon salt. The salt brightens the flavors—do not skip.

Add ice

Add 1 cup of ice cubes to the blender if you want a chilled, frothy lassi. For a thicker, milkshake-like lassi, add more ice or use frozen mango pieces instead of fresh ice.

Blend until frothy

Blend on high for 30–60 seconds until the mixture is smooth and frothy. Stop and scrape down the sides once if needed. Taste and adjust sweetness with extra sugar or honey, and adjust lime juice if it needs a little brightness.

Pour the lassi into 2 tall glasses (about 12 oz / 350 ml total). If desired, top each glass with a few mango cubes or a thin slice of mango, sprinkle 1 teaspoon toasted chopped pistachios across the two servings, and add a mint leaf for color.

Serve immediately chilled. Leftovers can be stored covered in the refrigerator for up to 24 hours—stir before serving as separation may occur.