Mango Lassi Recipe

Ingredients

• 240 g (1 cup)Mango pulp, fresh or canned
• 240 g (1 cup)Plain yoghurt
• 120 ml (½ cup)Milk
• 25 g (2 tbsp), or to tasteSugar
• About 1 g (¼ tsp), optionalGround cardamom

Instructions

1. 1

   Combine ingredients

   Add the mango pulp, yoghurt, milk, sugar and optional ground cardamom to a blender.

2. 2

   Blend until smooth

   Blend until the mixture is creamy and evenly combined.

3. 3

   Serve chilled

   Pour into glasses and serve cold.

What is mango lassi?

Lassi is a yoghurt-based drink associated with the Indian subcontinent, where it can be served plain or flavoured. This version blends mango pulp with yoghurt and milk for a smooth, fruit-forward drink.

The ripe mango brings sweetness and body, while yoghurt gives the lassi its creamy, gently tangy character. Cardamom is optional, but adds a fragrant note that works well with mango.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 6g protein, 35g carbs, 5g fat.

The mango pulp and sugar provide most of the carbohydrates, while yoghurt and milk contribute protein and some fat. Serve a glass alongside a savoury meal with vegetables and a protein source for a more balanced plate.

Choosing the mango

Fresh pulp: use ripe mango flesh blended or mashed until smooth before measuring. Ripe fruit brings plenty of flavour and may mean you need less sugar.

Canned pulp: check whether it is already sweetened before adding the full amount of sugar. Taste the blended drink and adjust only if needed.

Getting the texture right

Yoghurt and milk: plain yoghurt supplies the creamy base, and milk loosens it enough to pour. For a thicker drink, use less milk; for a thinner one, add a little more.

Blending: blend until no yoghurt streaks remain and the texture looks even. If the lassi seems too thick to pour, blend in a small splash of milk.

Balancing the sweetness

Sugar: mangoes vary in ripeness and canned pulp can be sweetened, so the amount is best adjusted to taste. Blend first, then add a little more sugar if the fruit needs it.

Cardamom: add the optional ground spice with the other ingredients so it disperses evenly. A small amount keeps its aroma in the background rather than overpowering the mango.

Serving it cold

Chilling: use cold ingredients for a lassi that is ready to serve straight from the blender. You can also refrigerate it briefly after blending if you want it colder.

Pairing: serve it alongside a savoury Indian meal or enjoy it on its own as a refreshing drink. The creamy texture also makes it a pleasant contrast to spicy food.

Recipe notes & tips

• Taste the mango pulp before blending to gauge how much sugar it needs.
• Use chilled yoghurt and milk if you plan to serve the lassi straight away.
• Blend thoroughly so the yoghurt combines smoothly with the fruit.
• Add extra milk a little at a time if you prefer a thinner drink.
• Keep the cardamom optional if you want the mango flavour to stand out on its own.

Variations

• Use fresh mango: blend ripe mango flesh into a smooth pulp before measuring.
• Skip the cardamom: leave it out for a simpler mango-and-yoghurt flavour.
• Adjust the sweetness: reduce or increase the sugar to suit the mango and your taste.
• Make it thicker: use a little less milk for a more spoonable consistency.
• Make it thinner: blend in a small splash of extra milk until it pours easily.

Common mistakes to avoid

• Adding sugar without tasting: sweetened pulp or very ripe mango may need less; blend first and adjust afterwards.
• Using unripe mango: it can taste tart and lack mango flavour; choose ripe fruit or use prepared pulp.
• Adding too much milk at once: the lassi can become watery; loosen it gradually.
• Under-blending: yoghurt streaks can remain; continue blending until the drink is smooth.
• Serving it warm: the drink is most refreshing chilled; use cold ingredients or refrigerate it before serving.

How to store

Keep leftover lassi covered in the refrigerator and use it within 1–2 days. Stir or briefly re-blend before serving, as it may separate; serve cold rather than reheating.

Frequently asked questions