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Indian Mango Lassi
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My first sip of mango lassi happened at a tiny Indian restaurant in my neighborhood, and honestly it changed my life a little. The owner brought it out as a complimentary drink and I remember just stopping mid-conversation because it was so good. I went home that same evening and started experimenting until I got it just right.
This recipe is dead simple and comes together in about five minutes once you have your ingredients ready. I make it on hot summer afternoons when I want something cold and satisfying but not too heavy. It hits that perfect spot between a smoothie and a milkshake.
The secret I've found is using full-fat yogurt and really ripe, sweet mango. I almost always use canned Alphonso mango pulp because it's consistently sweet and fragrant no matter the season. Fresh mango works beautifully too when it's in peak season, so use whatever you can get your hands on.
Indian Mango Lassi
A creamy, sweet mango yogurt drink that tastes like sunshine in a glass.
VegetarianGluten-free
Ingredients
- 1 cup canned Alphonso mango pulp or fresh ripe mango , about 2 medium mangoes if using fresh
- 1 cup full-fat plain yogurt
- 1/4 cup cold whole milk , add more to thin if needed
- 2 tablespoons sugar , adjust to taste depending on mango sweetness
- 1/4 teaspoon ground cardamom
- 4-5 ice cubes
- 1 pinch saffron strands , optional but so lovely
Instructions
1
If you're using fresh mango, peel and chop it into rough chunks and add it straight to your blender. If using canned pulp, just pour it in directly.
2
Add the yogurt, cold milk, sugar, ground cardamom, and ice cubes to the blender.
3
If you're using saffron, crumble the strands between your fingers as you drop them in. It adds a gorgeous golden color and a floral depth that feels really special.
4
Blend everything on high for about 30 to 45 seconds until completely smooth and frothy.
5
Taste the lassi and adjust sweetness by adding a little more sugar if needed, then give it one more quick blend.
6
Pour into tall glasses and serve immediately. I like to dust a tiny pinch of cardamom on top for presentation.
Tips & Notes
- Full-fat yogurt is non-negotiable for me. Low-fat versions make it taste thin and a little sour in a way that doesn't work.
- Canned Alphonso mango pulp from an Indian grocery store is my go-to year-round. The flavor is far more intense than most fresh supermarket mangoes.
- If your mango is already very sweet, skip the sugar entirely and taste first before adding any.
- For a vegan version, swap in coconut yogurt and oat milk. It tastes different but honestly still really delicious.
- Serve it immediately while it's cold and frothy. It separates as it sits so drink it fresh.
Nutrition per serving · estimated
210
Cal
6g
Fat
34g
Carbs
7g
Protein
1g
Fiber
30g
Sugar
85mg
Sodium
Why I Always Keep Mango Pulp in My Pantry
I started buying canned Alphonso mango pulp after I realized fresh mangoes from my regular grocery store were letting me down every single time. They'd look beautiful but taste bland and fibrous, and my lassi would suffer for it. Alphonso pulp from an Indian grocery store is thick, fragrant, and deeply sweet in a way that makes the drink sing.
Keeping a can in my pantry means I can make this lassi on a random Tuesday afternoon without any planning. It's one of those little pantry staples that quietly makes my cooking life better.
The Cardamom Makes All the Difference
I used to make this without cardamom and it was fine, but once I started adding just a quarter teaspoon it elevated the whole thing. Cardamom gives it that unmistakably Indian flavor that makes it taste authentic rather than just like a mango smoothie.
If you have whole cardamom pods, crack them open and grind the seeds yourself for an even more fragrant result. It takes an extra two minutes and it's absolutely worth it on a day when you have the time.
