Mango Lassi
Aisha Sharma
@aishasharmaspice
Prep
5 min
Cook
—
Total
5 min
Servings
2
Difficulty
Easy
Let's cook
Use ripe or tinned mango
Alphonso or Kesar mango pulp from a tin is genuinely excellent here and more reliable than under-ripe fresh fruit.
Blend smooth
Blend the mango, yoghurt, milk, sugar, cardamom, and salt for 45 seconds until completely smooth.
Add the salt
The pinch of salt is not optional — it sharpens the mango and stops the drink tasting flat and one-dimensional.
💡A pinch of salt in sweet drinks does the same job as in cooking. It makes the fruit taste more like itself.
Adjust thickness
Add more milk for a thinner lassi or more yoghurt for a thicker one. It should pour like single cream.
Serve very cold
Pour over ice and garnish with pistachios and a dusting of cardamom.
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📝 Tips, swaps, and make-ahead notes
Full-fat yoghurt makes a considerably better lassi than low-fat, which comes out thin and sour. Cardamom is traditional but a pinch of saffron soaked in warm milk is the luxury version.
- •Vegan: Coconut or cashew yoghurt with plant milk.
- •Salty lassi: Skip the sugar and mango; add cumin, salt, and mint.
- •Frozen mango: Works well and makes the lassi thicker; skip the ice.
Nutrition & Safety
Calories
242kcal
Protein
8g
Carbs
46g
Fat
4g
⚠️ Allergen & Safety Note
This recipe contains dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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