Mango lassi

Ingredients

• 165 g (1 cup)mango
• 245 g (1 cup)plain yoghurt
• 60 ml (¼ cup)milk
• 2.5 ml (½ tsp), optionallemon zest
• 1 pinchground cardamom

Instructions

1. 1

   Cut the mango

   Cut down either side of the stone to remove the cheeks. Score the flesh in squares without cutting through the skin, then push the skin outwards and cut off the cubes. Trim the remaining flesh from around the stone and remove it from the skin.

2. 2

   Blend until smooth

   Add the mango, yoghurt, milk and lemon zest, if using, to a blender. Blend until smooth.

3. 3

   Serve with cardamom

   Pour into glasses and sprinkle a little cardamom over the top.

What is mango lassi?

Lassi is an Indian yoghurt-based drink, often served plain or flavoured. This mango version blends ripe fruit with yoghurt and milk for a creamy, gently tangy drink.

Ripe mango gives it plenty of flavour and sweetness, while the yoghurt makes the texture rich without needing a long ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 143 calories, 6g protein, 20g carbs, 5g fat.

The mango supplies most of the carbohydrates, while the yoghurt and milk contribute protein and some fat. Serve it with a savoury meal that includes vegetables and a protein source for a more balanced plate.

Choosing the mango

Ripeness: Choose a mango that yields slightly when pressed and smells fragrant near the stem. A ripe fruit blends more easily and brings a fuller flavour.

Cutting: Slice the cheeks away from the stone, score the flesh, then turn the skin inside out to expose the cubes. Trim any flesh left around the stone rather than wasting it.

Getting the texture right

Yoghurt: Plain yoghurt gives the lassi its creamy body and mild tang. If yours is especially thick, the milk helps it blend into a pourable drink.

Blending: Blend until no mango pieces remain. For a thinner lassi, add a little more milk and blend again.

Balancing the flavour

Lemon zest: The optional zest adds a light citrus note that can brighten the mango and yoghurt. Use just the finely grated coloured part of the peel.

Cardamom: A pinch sprinkled on top gives the drink a fragrant finish. Add it sparingly so it complements rather than masks the fruit.

Serving the lassi

Timing: This drink is best served as soon as it is blended, while the texture is smooth and fresh. Divide it between two glasses and finish each with a little cardamom.

Pairing: Serve it on its own as a cool drink, or alongside a savoury Indian meal. Its creamy, fruity character also makes it a simple finish to a meal.

Recipe notes & tips

• Use a ripe, fragrant mango for the smoothest blend and fullest fruit flavour.
• Scrape any usable flesh from around the stone before discarding it.
• Add the milk to the blender with the other ingredients so the mixture blends evenly.
• Blend again briefly if the lassi has any remaining pieces of mango.
• Sprinkle the cardamom on just before serving for a fragrant finish.

Variations

• Use frozen mango: Blend it straight from frozen for a colder, thicker drink.
• Adjust the thickness: Add a little extra milk and blend again for a looser lassi.
• Skip the citrus: Leave out the lemon zest for a simpler mango-and-yoghurt flavour.
• Add a spice note: Blend in a small pinch of cardamom for flavour throughout.
• Make it dairy-free: Use plain plant-based yoghurt and a suitable plant-based milk.

Common mistakes to avoid

• Using an unripe mango: Choose fruit that gives slightly to gentle pressure for easier blending and better flavour.
• Leaving flesh on the stone: Trim around the stone to make use of the remaining mango.
• Adding too much cardamom: Start with a pinch so the spice does not overpower the fruit.
• Stopping the blender too soon: Blend until the mango is fully incorporated and the drink looks smooth.
• Making it too thick: Blend in a little more milk until it pours easily.

How to store

Mango lassi is best enjoyed straight after blending. If needed, cover and refrigerate it for up to a day, then stir or briefly reblend before serving.

Frequently asked questions