Mango Lassi Recipe
A creamy mango lassi recipe made the traditional Punjabi way, with ripe mango, full-fat yogurt, and a pinch of cardamom blended smooth in five minutes.
Servings 2 glasses
Calories 180kcal
Cost $3
Equipment
- 1 Blender
Ingredients
For the Mango Lassi
- 1.5 cups ripe mango, chopped (fresh or frozen)
- 1 cup full-fat plain yogurt
- 1/4 cup whole milk or water, adjust for thickness
- 1 tbsp sugar or honey optional, taste first
- 1/4 tsp ground cardamom
- 1/2 cup ice cubes omit if using frozen mango
Instructions
Blend the Lassi
- Add the mango, yogurt, milk, sugar or honey, and cardamom to a blender.
- Blend on high for 30-45 seconds until completely smooth, with no mango chunks visible.
- Check the consistency. If it's too thick to pour easily, blend in more milk or water one tablespoon at a time.
- Taste and adjust sweetness. Ripe mango is often sweet enough on its own.
Chill and Serve
- If not using frozen mango, add the ice cubes and blend again for 10-15 seconds until chilled.
- Pour into two glasses.
- Serve immediately, optionally with a light dusting of extra cardamom on top.
Notes
Use full-fat yogurt for the right texture -- low-fat yogurt makes a thin, sour lassi. Frozen mango chills the drink without watering it down. Leftovers separate in the fridge; stir or re-blend before serving.
