Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mango Lassi
A chilled Indian yogurt drink blending ripe mango, plain yogurt, and milk with a touch of sugar and cardamom over ice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Prep the Mango: Peel and dice the fresh mango, discarding the pit. Ensure the mango is fully ripe and sweet; otherwise, you will need more sugar.
- 2
Load the Blender: In a blender, combine the mango chunks, plain yogurt, milk, and sugar. The milk helps thin out the thick yogurt slightly for a better drinking consistency.
- 3
Blend: Blend on high speed for 1-2 minutes until the mixture is incredibly smooth and no mango fibers remain.
- 4
Adjust Consistency: Check the consistency. If it's too thick, add a splash more milk or water. If you want it colder, drop in 3-4 ice cubes and pulse a few times.
- 5
Flavoring: Add the cardamom powder (and a drop of rose water, if desired) and give it one final quick pulse to mix.
- 6
Serve: Pour the lassi into tall glasses. Garnish with a sprinkle of crushed pistachios or a tiny pinch of extra cardamom powder on top. Serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving140
Calories
13 g
Protein
19 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Lassi began in Punjab as a yogurt drink, traditionally plain or savory, and the sweet mango version now familiar abroad grew out of that same base, its whole character resting on how well the yogurt's tang is balanced against the mango's natural sweetness.
Listahan note
This version adjusts sweetness to the mango's actual ripeness rather than a fixed measure, and blends long enough to erase the mango's fibrous texture entirely.
Technique cues
- Yogurt's tartness needs to be balanced against how ripe the mango actually is; an underripe mango needs a little added sugar, while a very ripe one may need none at all.
- Using yogurt, milk, and mango straight from the fridge gives a properly cold lassi without watering it down with a large volume of ice.
- Blending long enough to fully break down the mango's fibrous texture is what gives lassi its smooth, drinkable consistency rather than a pulpy one.
- The ratio of yogurt to milk controls thickness, more yogurt makes a spoonable, thick lassi, while more milk thins it toward a pourable drink.
Kitchen flow
- Parallel prep
- Chill glasses and prep garnish while Mango Lassi steeps, blends, or infuses, so nothing is rushed once it's ready to pour. This one leans on the ripe mango chunks.
- Make-ahead
- Batch the base of Mango Lassi (the ripe mango chunks) ahead and refrigerate, then finish and garnish individual servings right before pouring. Plan around the blend; that's the slow part.
- Leftover move
- Leftover Mango Lassi keeps refrigerated in a sealed container; give it a stir or shake before pouring again since it may separate. This one leans on the ripe mango chunks. Everything else is quick — the blend is the one step that takes real time.
- Cleanup rhythm
- Rinse the blender or pitcher used for Mango Lassi immediately — sticky or dairy-based drinks are far easier to clean before they dry. This one leans on the ripe mango chunks.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 cup sweet
Flavor support
Purpose: cup sweet supports the balance of Mango Lassi and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
ripe mango chunks (Alphonso or Kesar preferred
Flavor support
Purpose: ripe mango chunks (Alphonso or Kesar preferred supports the balance of Mango Lassi and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
or canned mango pulp)
Flavor support
Purpose: or canned mango pulp) supports the balance of Mango Lassi and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup plain yogurt
Richness and texture
Purpose: cup plain yogurt rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1/4 cup milk
Richness and texture
Purpose: cup milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Taste and adjust sweetness after blending, since mango ripeness varies too much to rely on a fixed sugar measurement.
- A pinch of ground cardamom stirred in at the end adds a warm note that plays well against the mango without overpowering it.
- Serve in a chilled glass, since lassi warms quickly at room temperature and loses some of its refreshing quality.
Ingredient swaps
- Dairy-free direction
- Swap the milk for a full-fat plant milk (oat, coconut, or soy all whip and pour similarly) — the texture shifts slightly but the dish holds together. This one leans on the ripe mango chunks.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the ripe mango chunks.
- Weeknight shortcut
- Freeze the fruit or add-ins ahead in single-serve bags — a busy-night version is just dump and blend. This one leans on the ripe mango chunks.
Serve alongside
- Fresh fruit
- Cucumber slices
- Plain rice crackers
- Cold water
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
- Stir or shake before serving over fresh ice.
- Do not freeze unless the recipe is meant to become pops or granita.
Equipment
- Pitcher or blender
- Measuring cup
- Long spoon
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Mango Lassi to your week, check it against your household's allergens, and build the shopping list automatically.
More Indian recipes
Indian Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Tikka Masala
Indulge in succulent, yogurt-marinated chicken chunks roasted to perfection and enveloped in a luscious, deeply spiced tomato-cream sauce.
Indian Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Garlic Naan
Tear into this piping hot, blistered flatbread packed with aromatic garlic and brushed generously with irresistible melted butter.
Indian Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Lamb Pasanda
A rich Mughlai dish made with flattened lamb steaks in a creamy almond sauce.