Mango Lassi

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Mango lassi is a cold, creamy yogurt drink that is as good for breakfast as it is after a spicy meal. A pinch of cardamom makes it taste like it came from a street stall.

Use very ripe, sweet mangoes, or canned mango pulp, so you need little added sugar.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Юлия Зяблова on Pexels; Photo 2: SimplyArt4794 on Pexels; Photo 3: Rahul Sonawane on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Mango Lassi

Author: KP Cooking Method: No-Cook Cuisine: Indian Courses: Drinks Recipe Keys: Gluten Free Quick Meals Vegetarian Meals

Prep Time 5 mins Total Time 5 mins

Servings: 2

Description

Thick, creamy mango lassi made with ripe mango, yogurt, milk and a pinch of cardamom. A refreshing Indian drink in 5 minutes.

Ingredients

Servings

• 1 cup ripe mango pieces or mango pulp (about 250 g)
• 1 cup plain yogurt (240 g)
• ½ cup cold milk (120 ml)
• 1-2 tbsp sugar or honey (to taste)
• ¼ tsp ground cardamom
• 4-5 ice cubes (optional)

Instructions

1. Add the mango, yogurt, milk, sweetener and cardamom to a blender.
2. Blend for about a minute until completely smooth.
3. Add ice and blend again if you want it extra cold. Taste and adjust the sweetness.
4. Pour into glasses and serve straight away.

Note

Use full-fat yogurt for a thicker lassi. Frozen mango works well and chills the drink without ice. For a vegan lassi use coconut yogurt and plant milk. Best fresh; keeps a day in the fridge, shaken before serving.