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Drink · Indian

Mango lassi

Cold and creamy, the natural partner to a hot curry, or breakfast.

5 min Serves 2 Indian Kid friendly

Mango lassi is a cooling Indian yoghurt drink blended with ripe mango, naturally sweet and creamy. It is the classic refresher alongside a spicy meal. With just a few ingredients it comes together in seconds in a blender.

Ingredients

  • 2 ripe mangoes, small, about 250g flesh in all; or 250g frozen mango or tinned mango pulp
  • 300 g natural yoghurt
  • 100 ml cold milk
  • 1 tbsp honey or sugar, to taste
  • 1 pinch ground cardamom (optional)
  • 1 handful ice, about 6 cubes

Method

  1. Put two glasses in the freezer. If using fresh mangoes, stand each on its narrow edge and slice down either side of the flat stone, about 1cm off centre, to take off the cheeks. Score each cheek into a grid without cutting the skin, scoop the flesh into a blender and trim what clings to the stone, about 250g in all.
  2. Tip in 250g frozen mango or mango pulp, if using, then add the yoghurt, milk, honey or sugar, most of the cardamom if using, and the ice (halve it, or leave it out, if your mango is frozen). Blend on high for 45 to 60 seconds, until completely smooth and frothy with no flecks of mango left.
  3. Taste it: add a little more honey or sugar if the mangoes were tart, or a splash more milk if it is too thick to pour. Blend again for a few seconds.
  4. Pour into the chilled glasses, dust over a little more cardamom if you like and serve straight away, while it is ice cold, alongside a curry or for breakfast.

Tips

  • Use ripe, sweet mango (or good tinned mango pulp) for the best flavour and natural sweetness.
  • Blend with chilled yoghurt and a little milk to reach a smooth, drinkable consistency.
  • A pinch of ground cardamom adds a fragrant, authentic note.

Common questions

Can I use frozen mango?

Yes, frozen mango works well and gives a thicker, colder lassi. You may need a splash more milk to blend it smoothly.

How do I make it less thick?

Add more milk or a little water a splash at a time until it pours easily. More yoghurt makes it thicker and tangier.