Mango Lassi Recipe
Creamy, refreshing Indian yogurt drink with sweet ripe mangoes and aromatic cardamom—this authentic mango lassi brings traditional Punjabi flavors to your home kitchen in minutes. Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 2-3
Ingredients
Instructions
Peel and dice your ripe mangoes—you should have about 2 cups of chunks. Toss them into your blender.
Add the plain yogurt, milk, 2 tablespoons of honey (you can add more after tasting), and ground cardamom to the blender with the mangoes.
Blend everything on high speed until completely smooth and creamy—this takes about 30-45 seconds. Stop and taste it to check the sweetness level.
If it needs more sweetness, add another tablespoon or two of honey and blend again for a few seconds until incorporated.
If you want a chilled, slightly thinner lassi (perfect for hot weather), add a few ice cubes and blend again until the ice is crushed and the drink is frothy.
Pour the mango lassi into tall glasses and garnish with fresh mint leaves for a pop of color and freshness.
Serve this Indian yogurt drink immediately while it’s cold and at peak texture. Try not to drink the entire batch before anyone else gets a glass (happens to me every time).
245
48g
7g
4g
3g
85mg
60% DV
25% DV
20% DV
Seriously, use ripe mangoes—they should smell sweet and give slightly when pressed. Underripe mangoes make bland lassi.
Don’t skip the cardamom. That’s what transforms this from a mango smoothie into an authentic Indian lassi.
Adjust the thickness by adding more milk for a thinner drink or less milk for a thicker, more substantial texture.
Every mango variety has different sweetness levels, so always taste before adding all the honey.
Serve alongside Indian curries, biryani, or spicy dishes to cool your palate between bites
Enjoy as a nutritious breakfast smoothie with toast or paratha on the side
Serve ice-cold as a cooling drink during hot summer afternoons
Pour into small glasses as a sweet, light dessert after an Indian meal
