Better Than Restaurant Mango Lassi Recipe

Ingredients

• 245 g (1 cup)plain yoghurt (low-fat yoghurt also works)
• 240 g (1 cup)mango pulp
• 160 ml (2/3 cup)water, plus more as needed
• 38 g (3 tablespoons)sugar
• 2.5 g (1/2 teaspoon)kosher salt
• 0.25 g (1/4 teaspoon)saffron

Instructions

1. 1

   Blend the ingredients

   Put the yoghurt, mango pulp, 160 ml water, sugar, salt and saffron in a blender. Blend for about 2 minutes, until smooth.

2. 2

   Adjust the consistency

   Add less or more water to make the lassi as thick or thin as you like.

3. 3

   Chill and serve

   Chill before serving, then enjoy.

What is mango lassi?

Mango lassi is a traditional Indian drink made by blending yoghurt with mango. It is served cold and can be enjoyed alongside a meal or as a refreshing drink on its own.

This version uses mango pulp for a smooth, consistent texture and saffron for a subtle aromatic note. A brief blend brings everything together without needing any cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 174 calories, 4g protein, 35g carbs, 1g fat.

The carbohydrates mainly come from the mango pulp and sugar, while yoghurt contributes most of the protein and some of the fat. Serve a glass alongside a savoury meal with vegetables and a source of protein to make a more balanced plate.

Choosing the ingredients

Yoghurt: Plain yoghurt gives the drink its creamy body and tang. Low-fat plain yoghurt works too, as noted in the ingredient list.

Mango pulp: A ripe, flavourful pulp is central to the lassi’s taste and colour. If using sweetened pulp, taste before adding all the sugar.

Blending for a smooth finish

Blending: Give the mixture about 2 minutes in the blender, as directed, so the yoghurt, pulp and saffron are evenly combined. Stop when it looks smooth and uniform.

Getting the consistency right

Water: Start with the listed 160 ml, then add more if you prefer a thinner drink. Add it gradually so you can stop when the lassi pours the way you like.

Texture: For a thicker result, use less water; for a lighter, more drinkable consistency, use more. Blend briefly after each adjustment.

Balancing the flavour

Sugar: Mango pulp varies in sweetness, so the listed sugar can be adjusted to suit the fruit and your taste. If the pulp is already sweetened, begin with less.

Salt and saffron: The small amount of salt balances the sweetness, while saffron lends a gentle fragrance. Keep both in proportion so the mango remains the main flavour.

Serving and timing

Chilling: The method calls for chilling the lassi before serving; this also gives you a chance to prepare it ahead. Stir or briefly blend it if it separates slightly while resting.

Pairing: Serve it cold with an Indian meal, or enjoy it on its own as a quick drink. Its creamy, fruity character works particularly well alongside savoury dishes.

Recipe notes & tips

• Use cold yoghurt and mango pulp if you want to serve the lassi soon after blending.
• Taste the mango pulp before adding the sugar, especially if it is sweetened.
• Add extra water a little at a time to avoid making the lassi thinner than intended.
• Blend until the saffron is evenly distributed and the drink looks smooth.
• Chill the lassi before serving for the best cold, refreshing finish.

Variations

• Use fresh mango: Blend ripe mango flesh instead of mango pulp for a fresh-fruit version.
• Make it less sweet: Reduce the sugar and adjust after tasting the blended drink.
• Add cardamom: Blend in a small pinch for another fragrant spice note.
• Make it dairy-free: Use plain plant-based yoghurt in place of the yoghurt.
• Boost the saffron aroma: Let the saffron sit briefly in a little warm water before blending.

Common mistakes to avoid

• Adding all the water at once: The lassi may turn out too thin; start with the listed amount and adjust gradually.
• Over-sweetening: Mango pulp can already contain sugar; taste it first and add sugar to suit.
• Blending too briefly: The saffron and yoghurt may not be evenly combined; blend for about 2 minutes.
• Skipping the chill: The drink may not be as refreshing; chill it before serving as instructed.
• Using flavoured yoghurt: It can change the intended mango-and-saffron flavour; choose plain yoghurt.

How to store

Keep the lassi covered in the fridge and drink it within 1–2 days. Stir or shake it well before serving, as it may separate slightly; it is best served cold rather than reheated.

Frequently asked questions