Mango Lassi Recipe (Restaurant-Style, Easy Blender Method)
Creamy Indian mango lassi with ripe mango, whole-milk yogurt, cardamom, and sweetness you adjust. Blender-only, about 10 minutes for three glasses; vegetarian with an easy vegan swap.
Equipment
- Blender
- Measuring cups and spoons
Ingredients
For the lassi
- 2 heaped cups ripe mango flesh about 2 medium mangoes
- 1½ cups plain whole-milk yogurt dahi
- ½ to 1 cup whole milk or cold water for a lighter sip
- 3 to 5 tbsp granulated sugar to taste; honey, or sweetener of choice
- ¼ tsp ground green cardamom elaichi; or seeds crushed fresh
- Tiny pinch of fine salt (optional)
- 4 to 6 ice cubes optional
Optional garnish
- Chopped pistachios or a few saffron strands
Instructions
Blend
- Peel and cube the mangoes; measure about 2 heaped cups of flesh.
- Add mango, yogurt, ½ cup milk, 3 tbsp sugar, cardamom, and optional salt to a high-speed blender.
- Blend on high until completely smooth, 45 to 60 seconds, scraping the jar once if needed.
- Taste. Add sugar a tablespoon at a time if the mango is tart. Thin with remaining milk until thick but pourable.
- If using ice, add cubes and pulse just until cold; avoid long blending so the drink does not water down.
- Pour into chilled glasses. Garnish with pistachios or saffron if you like. Serve right away.
Optional straining
- For very fibrous mango, strain once through a fine mesh after blending.
Notes
Alphonso or similar sweet mangoes are ideal in season; frozen chunks work well off-season.
If you use sweetened canned pulp, start with almost no added sugar and taste after the first blend.
Whole-milk yogurt gives the creamiest body; Greek yogurt needs extra milk or water to pour.
Best the same day. Refrigerate up to 24 hours in a sealed jar and whisk before serving.
Vegan: use unsweetened coconut or soy yogurt and plant milk; add sugar slowly if the yogurt is sweet.
Tried this recipe?Let us know how it was!