Mango lassi – yogurt drink with cardamom Recipe
A thick, chilled mango lassi made with plain yogurt, ripe mango, milk, cardamom and a small amount of lemon juice. For dependable proportions, the single mango should yield about 200 g of peeled flesh; this keeps the fruit distinct without overwhelming the yogurt’s tang.
Lassi is a yogurt-based drink associated particularly with Punjab and other parts of northern India. Mango lassi is a sweet fruit variation, commonly served chilled in restaurants and homes, especially when ripe mangoes are in season.
Blending the mango into a smooth base before adding the yogurt removes stringy fibers while limiting the time the yogurt spends in the blender. The result is creamy rather than frothy, with cardamom distributed evenly and enough lemon to sharpen ripe mango without turning the drink sour.
Why this version works
- Using about 200 g of flesh defines what “1 mango” means despite large differences in fruit size.
- Milk loosens the yogurt without making the drink watery, while the water is added only after the main texture is established.
- Brief, staged blending smooths the mango first and prevents the finished lassi from becoming overly aerated.
- Lemon juice brightens very sweet mango, and the restrained 1/4 teaspoon of cardamom perfumes the drink without masking the fruit.
- Pulsing the ice at the end chills the lassi quickly while minimizing dilution.
Chef's tips
If your blender struggles with ice, crush the cubes separately or pulse them one at a time, then stir them into the finished lassi. For the cleanest flavor, chill the yogurt, mango and milk beforehand; the blender will need less time with the ice, so the drink stays thick.
How to serve
Serve as soon as it is blended, in chilled tall glasses, while the top is lightly frothy and small pieces of crushed ice remain. Its sweet-tart yogurt character works especially well alongside a spicy Indian meal, though it is substantial enough to serve on its own as a cooling snack.
Watch out for
- A small mango that yields much less than 200 g will make the yogurt flavor dominant; a very large one may produce a thicker, sweeter drink.
- Do not add all the water automatically. Mango juiciness and yogurt thickness determine how much is needed.
- Fibrous mango varieties need the full initial blending time before the yogurt is added.
- Continuous blending after adding ice can make the lassi watery and leave it with unstable foam.
- Ground cardamom becomes assertive quickly, so measure the 1/4 teaspoon rather than adding it by eye.
Substitutions
- In place of the fresh mango, use about 200 g canned mango pulp, the approximate yield expected from the single mango. Because canned pulp is often sweetened, blend it with the other ingredients before deciding whether the full measured sugar is needed.
- If the plain yogurt is exceptionally thick, use the full 50 ml water; if it is naturally loose, add only enough water to make the lassi pourable.
Ingredients
- plain yogurt thick, chilled - 400 g
- mango very ripe, peeled and chopped; you can use 250 g canned mango pulp - 1 piece
- milk chilled - 100 ml
- water or more to adjust thickness - 50 ml
- sugar or honey to taste - 2 tablespoon
- lemon juice - 1 teaspoon
- ground cardamom a pinch, optional - 0.25 teaspoon
- ice cubes optional - 6 piece
Preparation
- Peel the mango and cut the flesh away from the pit. Weigh or estimate about 200 g of flesh—roughly 1 packed cup. It should give easily under light pressure and smell strongly fruity near the stem; firm, pale flesh will produce a less aromatic lassi.
- Put the mango flesh, milk, sugar, lemon juice and ground cardamom in the blender. Blend for 20–30 seconds, until the mango fibers disappear and the mixture looks glossy. Starting with the fruit helps weaker blenders make a smoother drink.
- Add the plain yogurt and blend for another 15–20 seconds, just until evenly creamy and lightly aerated. Avoid prolonged blending, which can make the lassi thin and excessively foamy.
- Assess the texture by pouring a little from a spoon: it should fall in a thick but continuous ribbon. Add the 50 ml water gradually, blending for 5 seconds after each addition, and stop once the lassi is easy to pour; very juicy mangoes may require less.
- Taste while the lassi is still at room temperature. The mango should lead, followed by yogurt tang and a gentle cardamom finish. If the fruit is unusually tart, allow the measured sugar time to dissolve fully before deciding whether the balance is right.
- Add all 6 ice cubes and pulse 3–5 times, only until they are coarsely crushed and the drink is cold. Do not run the blender continuously, or the melting ice will dilute the mango flavor. Pour immediately into tall glasses.
Storage
Lassi tastes best fresh; if you have leftovers, store them in the fridge in a tightly closed bottle and shake well before serving, as it may separate.
I like the lassi best when it remains thick enough to coat the glass briefly after each sip. Pre-blending the mango is the small detail that makes the greatest difference, particularly with fruit that has fine fibers near the pit.
