Mango Lassi (Mango Yogurt Smoothie)

Ingredients

• 1 large mango (about 225 g flesh; ½ lb without pit)ripe mango, peeled and chopped
• 240 ml (1 cup)natural yoghurt
• ¼ teaspoonground cardamom
• 240 ml (1 cup)ice cubes
• 1 tablespoon (15 ml)sugar, adjusted to taste
• A pinchsalt
• ½ tablespoon (7.5 ml)fresh ginger, optional

Instructions

1. 1

   Blend until smooth

   Put all the ingredients in a blender or mixer and pulse until the mixture is smooth and creamy.

2. 2

   Pour and garnish

   Pour into glasses and garnish with chopped pistachio or mint. Serve and enjoy.

What is mango lassi?

Lassi is a yoghurt-based drink associated with the Indian subcontinent, and mango lassi is its fruity, blended variation. Ripe mango supplies sweetness and body, while yoghurt gives the drink its creamy tang.

This version uses cardamom for a gentle aromatic note and a little ginger if you want extra warmth. Ice makes it cold and loosens the blend into a drinkable consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 94 calories, 3g protein, 11g carbs, 3g fat.

The mango and added sugar provide most of the carbohydrates, while yoghurt contributes protein and some fat. Enjoy a glass alongside a meal with a savoury protein source if you want a more balanced plate.

Choosing the mango

Ripe fruit: Choose a mango that smells fragrant and yields slightly when pressed. Its sweetness and softness help the lassi blend smoothly.

Mango flesh: Peel and chop the fruit, keeping the pit out of the blender. If the mango is fibrous, blend thoroughly before pouring.

Balancing the flavour

Sugar: The amount can be adjusted to suit the fruit; start with the stated tablespoon and taste after blending if you want to fine-tune it.

Spices: Cardamom brings a floral, warm flavour, and the ginger is optional. A pinch of salt helps balance the sweetness without making the drink taste savoury.

Getting a creamy blend

Blending: Add everything to the blender and pulse until no mango pieces remain and the texture looks even. Scrape down the sides if ingredients are sticking above the blades.

Consistency: The ice cools and thickens the drink as it blends. For a thinner lassi, blend just until smooth rather than continuing to aerate it.

Serving it cold

Pour the lassi as soon as it is blended, while the ice is still keeping it chilled. Divide it between two glasses for the stated servings.

Chopped pistachio or mint makes an optional garnish, as suggested in the method. Serve it alongside a meal or enjoy it on its own.

Timing and preparation

The recipe takes about 10 minutes and needs no cooking. Peeling and chopping the mango is the main preparation, so the total time depends mostly on how quickly the fruit is ready.

For the best texture, blend shortly before serving rather than leaving the drink to stand as the ice melts.

Recipe notes & tips

• Use a fully ripe mango for a naturally sweeter, smoother drink.
• Remove any tough mango fibres that remain after peeling.
• Add the ginger only if you want a sharper, warmer flavour.
• Blend just until creamy so the ice does not melt more than necessary.
• Taste the lassi before serving and adjust the sugar to suit the mango.

Variations

• Use frozen mango: Replace the fresh mango with peeled frozen pieces for an extra-cold, thick lassi.
• Skip the ginger: Leave it out for a softer, fruit-forward flavour.
• Boost the cardamom: Add a little more ground cardamom for a more pronounced spice note.
• Garnish with pistachio: Scatter chopped pistachio over each glass just before serving.
• Add mint: Use chopped mint as a fresh garnish.

Common mistakes to avoid

• Using an underripe mango: Choose fragrant, yielding fruit so the lassi is less tart and blends more easily.
• Adding too much sugar at once: Start with the stated amount and adjust after tasting.
• Leaving mango chunks: Blend until the mixture is uniformly smooth before pouring.
• Blending too early: Make the drink close to serving time so the ice stays cold and the texture remains thick.
• Adding ginger by default: It is optional, so leave it out if you prefer a milder flavour.

How to store

For the best texture, serve the lassi straight after blending. If needed, cover and refrigerate leftovers for up to 1 day, then stir or briefly reblend before serving; the ice will have melted and the drink may be thinner.

Frequently asked questions