Frozen Mango Lassi

Ingredients

• 330 g (2 cups)fresh or frozen mango pieces
• 15 ml (1 tablespoon)fresh lemon juice
• 45 ml (3 tablespoons)honey or maple syrup
• 240 g (1 cup)yoghurt
• 240 ml (1 cup)coconut milk beverage
• A pinchsalt
• To tasteice
• To servemint

Instructions

1. 1

   Blend until smooth

   Put the mango, lemon juice, honey or maple syrup, coconut milk, yoghurt and salt in a blender with 120 ml (½ cup) of ice. Blend until creamy and smooth.

2. 2

   Pour and garnish

   Divide the lassi between glasses and serve straight away. Add mint as a garnish if you like.

What is mango lassi?

Lassi is a yoghurt-based drink associated with South Asia, often served chilled. This version takes the familiar mango-and-yoghurt combination in a frozen, smoothie-like direction.

Mango brings fruitiness and body, while coconut milk beverage adds a gentle tropical note. Lemon and salt help keep the sweet, creamy blend from tasting flat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 6g protein, 61g carbs, 7g fat.

Mango and the honey or maple syrup provide most of the carbohydrates, while yoghurt contributes some protein. Yoghurt and coconut milk beverage account for much of the fat, depending on the products used. Pair a glass with a savoury, protein-rich dish if you want a more balanced meal.

Choosing the ingredients

Mango: Ripe fresh mango gives a fragrant result, while frozen pieces make the drink colder and thicker. Either works in this quick blend.

Yoghurt and coconut milk: Yoghurt supplies tang and creaminess; coconut milk beverage loosens the mixture and adds a mild coconut flavour. Use a plain yoghurt so the fruit and sweetener stay in balance.

Getting the texture right

Ice: The measured 120 ml (½ cup) chills the drink and helps give it a frozen texture. Blend thoroughly so no icy pieces remain.

Blending: Stop once the mixture is creamy and smooth. If the blender struggles, pause and scrape down the sides before continuing.

Balancing the flavour

Sweetener: Honey or maple syrup both work; start with the stated amount and choose based on the sweetness of the mango. The fruit can vary, so taste the blended lassi before pouring.

Lemon and salt: Lemon juice adds a little brightness, and a pinch of salt rounds out the flavours. Keep both modest so the mango remains the main taste.

Serve it straight away

This drink is best just after blending, when the ice is still cold and the texture is light and smooth. Divide it between two glasses and add mint if you want a fresh herbal finish.

It works as a cool snack or alongside a light meal. For a more substantial pairing, serve it with savoury breakfast foods.

Timing and preparation

The recipe takes about five minutes, with no cooking required. Measure the ingredients before blending so the drink can be poured as soon as it reaches the right consistency.

If using fresh mango, cut it into pieces small enough for your blender. Frozen mango can go straight into the blender.

Recipe notes & tips

• Use frozen mango for a colder, thicker lassi.
• Choose plain yoghurt to keep the flavour balanced.
• Blend thoroughly for a smooth drink without icy chunks.
• Taste before serving, as mango sweetness varies.
• Add the mint just before serving for its freshest flavour.

Variations

• Use maple syrup: Choose it instead of honey for a different sweetener.
• Fresh mango: Use ripe fresh pieces when they are in season.
• Extra coconut: Replace some of the coconut milk beverage with coconut milk for a richer taste.
• More tang: Add a little extra lemon juice and blend again.
• Mint finish: Blend a few mint leaves into the drink for a more pronounced herbal note.

Common mistakes to avoid

• Adding too much ice: The drink can become watery; stick to 120 ml (½ cup) and blend until smooth.
• Using unripe mango: It may taste less sweet and aromatic; choose ripe fruit or adjust the sweetener to taste.
• Skipping the taste check: Mango sweetness varies; taste after blending before serving.
• Blending too briefly: Remaining fruit or ice can make the texture uneven; continue until creamy.
• Leaving it to stand: The frozen texture softens; serve immediately after blending.

How to store

This lassi is best served straight away. If needed, refrigerate leftovers in a covered container and stir or briefly re-blend before serving, as the mixture may separate and lose its frozen texture.

Frequently asked questions