- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 120 ml
- 1 tbsp
- ¼ tsp
Process
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Peel the ripe mango and cut the flesh away from the pit into rough cubes. You should have about 300 g of mango.
Add the mango cubes, 200 g plain yogurt, 120 ml cold milk, 1 tbsp honey (if using), 0.25 tsp ground cardamom (if using), and 6 ice cubes to a blender.
Blend on high for 45 to 60 seconds, until the mixture is completely smooth and no mango fibers remain.
Taste and add a little more honey if the mango was tart. Blend for 5 seconds to mix.
Pour into two tall glasses and serve immediately while cold and frothy.
Kitchen notes
Kitchen notes
- The most common mistake is using underripe or fibrous mango, which makes the lassi stringy and sour. Use a ripe mango that gives slightly when pressed and smells sweet at the stem.
- Do not skip the ice cubes; they thicken the lassi and keep it frosty. If your blender struggles with ice, crush the ice first or use frozen mango cubes instead.
- Full-fat yogurt is essential for the classic creamy texture. Low-fat or Greek yogurt will make the drink thinner and more tangy; if using Greek yogurt, add 2 to 3 extra tablespoons of milk.
- Blend for the full 45 to 60 seconds. Stopping early leaves tiny mango fibers that feel like hairs on the tongue.
Substitutions
- ripe mango→frozen mango cubes (about 250 g, no need to thaw)
- honey→maple syrup or granulated sugar
- milk→oat milk or almond milk for a dairy-free version
- plain yogurt→coconut yogurt for a dairy-free version
Storage & reheating
Mango lassi is best served immediately, but you can store it in a sealed jar in the refrigerator for up to 24 hours. Before drinking, stir well or blend again with a few fresh ice cubes, as the mixture will separate. Do not freeze the finished lassi; freezing ruins the smooth texture. For a make-ahead option, blend everything except the ice, refrigerate for up to 1 day, then blend with ice just before serving.
FAQ
The questions we get asked most
Why did my mango lassi turn out bitter or sour?
Bitterness usually comes from underripe mango or from blending the mango skin or fibrous parts near the pit. Use a fully ripe mango that smells sweet and gives slightly when pressed. If your yogurt is very tangy, add an extra tablespoon of honey to balance it.
Can I make mango lassi without a blender?
Yes, but the texture will be less smooth. Mash the mango thoroughly with a fork or potato masher, then whisk it vigorously with the yogurt, milk, honey, and cardamom. For a frosty version, crush the ice in a sealed bag with a rolling pin and stir it in just before serving.
How do I make mango lassi dairy-free?
Replace the plain yogurt with coconut yogurt and the milk with oat milk or almond milk. Use the same quantities. The result will be slightly less tangy, so taste and add a little extra honey or a squeeze of lime if needed.
Can I use canned or frozen mango instead of fresh?
Yes. For canned mango, drain it well and use about 250 g; it is often sweeter, so reduce or skip the honey. For frozen mango, use about 250 g and omit the ice cubes, as the frozen fruit will thicken the lassi on its own.
How long does mango lassi keep in the fridge?
It keeps for up to 24 hours in a sealed jar in the refrigerator. It will separate and may become slightly thicker; stir well or blend again with a few fresh ice cubes before drinking. After 24 hours, the flavor dulls and the texture becomes grainy.
Why is my mango lassi too thin?
Thinness comes from too much milk, watery yogurt, or skipping the ice. Use full-fat yogurt and measure the milk carefully. Adding 6 ice cubes and blending until frosty thickens it naturally. If it is still thin, add 2 tablespoons of yogurt and blend again.
Can I prepare mango lassi ahead of time for a party?
Yes. Blend everything except the ice, pour into a pitcher, and refrigerate for up to 8 hours. Just before serving, blend the mixture again with ice cubes until frothy. This keeps the texture smooth and the drink cold.
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