Save The first time I had mango lassi was at a hole-in-the-wall Indian restaurant during college finals week. I was stressed, overheated from studying, and that frothy orange drink arrived like an answer I didn't know I needed. One sip and I understood why people across India have been cooling down with this for generations. Now I make it at home whenever summer temperatures climb or spice levels on dinner get too ambitious.
I served this at a backyard barbecue last summer, watching skeptical guests turn into converts after one taste. My neighbor asked for the recipe three times because she kept forgetting the cardamom amount, which is funny because that's exactly what I did the first few times I made it. Something about blending sweet mango with tangy yogurt just feels like balance in a cup.
Ingredients
- 1 large ripe mango: The star of the show, give it a gentle squeeze, it should yield slightly like an avocado
- 1 cup plain whole milk yogurt: Full fat makes all the difference here, Greek yogurt gives you that luxurious thickness
- 2 tablespoons honey: Start here, but remember that some mangoes are sweeter than others
- 1/2 teaspoon ground cardamom: Freshly ground if possible, that aroma is worth the extra effort
- 1/2 cup cold water or milk: Your consistency dial, add more if you like it thinner
- Pinch of ground cardamom or chopped pistachios: Because we eat with our eyes first
Instructions
- Gather your ingredients:
- Make sure your mango is perfectly ripe, it should smell divine through the skin
- Combine everything in the blender:
- Toss in mango, yogurt, honey, cardamom, and your liquid of choice
- Blend until silky smooth:
- About 30 seconds should do it, give it a taste and adjust if needed
- Pour and garnish:
- Divide between two glasses and add that final sprinkle of cardamom or pistachios
Save This became my go-to drink after discovering that my daughter's lactose sensitivity meant she could handle yogurt but not straight milk. Watching her face light up over something so simple and creamy made me appreciate how universal good flavors really are. Now she asks for mango sunshine whenever the weather gets warm.
Choosing The Perfect Mango
I've learned that the Ataulfo or honey mango varieties yield the smoothest lassi because they have fewer fibers. When you're shopping, ignore the color and focus on the give and smell. A ripe mango should smell sweet at the stem end, and if you press gently, it should have a little bounce back, not be mushy. I once bought a case of what I thought were bargain mangoes and ended up with the most fibrous, stringy drink of my life. Live and learn.
Getting The Consistency Right
Everyone seems to have a different opinion on what the perfect lassi texture should be. I like mine somewhere between a smoothie and a drink, thick enough that I need a spoon but still sip-able. The trick is starting with less liquid than you think you need, you can always add more but you can't take it back. I keep a tasting spoon nearby and adjust as I blend, which has saved me from many too-thin disasters.
Make Ahead Magic
The best thing I discovered is that lassi actually tastes better after a few hours in the fridge. Something about the cardamom blooming into the yogurt makes the flavors marry beautifully. Just give it a quick stir or a little blitz in the blender before serving, as it tends to separate slightly when sitting.
- Pour into Mason jars and grab one on busy mornings
- Double the recipe for unexpected guests
- Frozen mango chunks work when fresh ones aren't in season
Save There's something deeply satisfying about making something so universally loved in your own kitchen, with your own hands. Every glass is a little reminder that some of the best things in life really are simple.
Recipe FAQs
- → What makes mango lasso traditional?
Authentic mango lasso combines ripe mango pulp with plain yogurt and ground cardamom, creating the perfect balance between sweet and tangy flavors that Indian cuisine celebrates.
- → Can I make this ahead of time?
Yes, prepare this beverage up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a quick stir or brief blend before serving to recombine any separation.
- → What yogurt works best?
Plain whole milk yogurt provides the traditional creaminess, though Greek yogurt creates a thicker, more protein-rich version. For a lighter drink, use regular yogurt with additional water or milk.
- → How do I adjust the sweetness?
Taste the blended mixture and add more honey, maple syrup, or sugar until it reaches your preferred sweetness level. Very ripe mangoes may require less added sweetener.
- → Is this suitable for vegans?
Absolutely. Substitute dairy yogurt with coconut, almond, or soy-based yogurt and replace honey with maple syrup or agave nectar for a completely plant-based version.