Refreshing Mango Lassi: A Taste of India in Your Kitchen

Mango Lassi is a classic, refreshing Indian yogurt-based drink that's creamy, sweet, and perfect for cooling down—especially alongside spicy food or on a hot day. It's super quick to make at home (just 5 minutes!) and tastes like the restaurant version when you use good ripe mangoes or quality pulp.

Classic Mango Lassi Recipe (Serves 2–3)

Ingredients

• 1–1½ cups ripe mango chunks (from 2–3 fresh sweet mangoes, preferably Alphonso, Kesar, or Ataulfo varieties) OR 1 cup canned/boxed sweetened mango pulp (Alphonso or Kesar for best authentic flavor)

• 1 cup plain full-fat yogurt (Indian-style curd/dahi works best for tang and creaminess, Greek yogurt also good for thicker texture)

• ½–¾ cup cold milk (whole milk for richness; adjust for desired thickness—less milk = thicker lassi)

• 1–3 tablespoons sugar or honey (adjust to taste—skip or reduce if your mangoes are very sweet)

• ¼ teaspoon ground cardamom (optional but traditional—adds nice aroma)

• 4–6 ice cubes (optional, for extra chill without diluting too much)

• Pinch of saffron strands soaked in 1 tbsp warm milk (optional, for luxurious color/flavor)

• Optional extras: splash of rose water, pinch of salt (balances sweetness), or fresh mint for garnish.

Instructions

1. If using fresh mangoes: Peel and chop them into chunks. For the smoothest result, blend the mango separately first into a puree if you want no bits.

2. Add the mango (or pulp), yogurt, cold milk, sugar, cardamom, and ice cubes (if using) to a blender.

3. Blend on high speed for 30–60 seconds until smooth, creamy, and frothy. Taste and adjust sweetness or thickness (add more milk to thin, more yogurt/mango for thicker).

4. Pour into tall glasses immediately for the best frothy texture.

5. Garnish with a sprinkle of cardamom, saffron strands, crushed pistachios, or a fresh mint leaf.

Quick Tips for Restaurant-Style Results

• Use full-fat yogurt and chilled ingredients → creamier and colder without much ice (ice can dilute flavor).

• Sweet mangoes are key—under-ripe ones need more sugar and taste tart.

• For ultra-smooth texture (like many restaurants): Use canned Alphonso mango pulp instead of fresh chunks.

• Vegan version: Swap dairy yogurt/milk for coconut or almond alternatives.

• Make ahead? Best fresh but refrigerate up to 24 hours—stir or shake before serving as it may separate.