Mango Lassi
Discover how to make authentic mango lassi at home in just 5 minutes! This easy recipe features creamy yoghurt, sweet mango pulp, and aromatic cardamom for the perfect Indian refreshment. Ready in 5 minutes, no special tools required!
Lassi itself dates back thousands of years in Punjab, northern India, where it began as a simple yoghurt drink that helped farmers cool down after toiling in the scorching fields.
This traditional Indian yoghurt-based drink isn’t just refreshing—it’s practically transformative.
The Essential Mango Lassi Ingredients
What makes the perfect mango lassi? It all starts with quality ingredients:
- Mangoes: For the most authentic mango lassi, use fresh mango pulp or mango chunks. Alphonso mangoes reign supreme, but any ripe, sweet variety will work brilliantly. If fresh isn’t available, don’t despair—a mango lassi recipe with frozen mangoes is just as delicious and available year-round!
- Yoghurt: Full-fat plain yoghurt delivers that irresistible creaminess, though Greek yogurt creates an even thicker, protein-packed version. I prefer a slightly tangy yoghurt to counterbalance the mango’s sweetness.
- Cardamom: A whisper of ground mango lassi cardamom elevates this from simply pleasant to utterly memorable. It’s the secret ingredient.
- Sweetener: Honey or sugar to taste, depending on your mango’s natural sweetness. We didn’t use any sweeteners in ours.
- Ice: Optional, but lovely for extra refreshment on hot days.
Essential Equipment
Making mango lassi at home requires minimal gear:
- Blender: Any standard blender works perfectly. I’ve been using my trusty 10-year-old model without issues.
- Measuring cups/spoons: For precise ingredients, though I often just eyeball it these days.
- Glass: Preferably chilled for maximum refreshment!
The Easiest Mango Lassi Recipe You’ll Ever Make
Now for the moment you’ve been waiting for—the simplest, most delicious and easy mango lassi recipe that delivers restaurant-quality results:
Mango Lassi from Pulp
Course: Desserts, DrinksCuisine: IndianDifficulty: Easy2
servings5
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minutesMake authentic mango lassi at home in just 5 minutes! This easy Indian yoghurt drink combines sweet mangoes, creamy yoghurt, and aromatic cardamom for the perfect refreshing treat. Just 5 ingredients and a blender are all you need for this restaurant-quality beverage that pairs perfectly with spicy dishes or on its own.
Ingredients
300 gm fresh or frozen mangoes
1 tsp crushed cardamom
1 cup plain yogurt or curd
100 ml plain thickened cream
Directions
- Toss in around 300 gm of mango chunks (fresh or frozen) to your blender. Sprinkle in 1 teaspoon of ground cardamom.
- Add 1 cup of plain yoghurt (or greek if you want to add extra protein) followed by 100 ml plain thickened cream
- Blend until smooth and creamy, adding a splash of milk or water if it’s too thick.
- Pour into a chilled glass. Garnish with a pinch of cardamom or a mint leaf if you’re feeling fancy.
- Sip and experience pure bliss!
Recipe Video
Notes
- This recipe makes a perfect mango lassi smoothie consistency that’s thick enough to feel indulgent but still easily sippable.
- When choosing the yoghurt for your lassi, it’s best to opt for plain, unsweetened yoghurt. However, if you prefer a tangier taste, you can experiment with Greek yoghurt. It’s important to note that using flavoured yoghurts may alter the taste and texture of the lassi.
- you can also top it off with a dollop of whipped cream or a sprinkle of toasted coconut.
Variations
While the classic mango lassi recipe is divine, don’t be afraid to experiment:
- Healthy Mango Lassi: Use low-fat yoghurt and skip the added sugar for a healthy mango lassi alternative that still satisfies.
- Frozen Delight: Create a mango lassi frozen mango version by using frozen fruit and less liquid for a dessert-like consistency.
- Spiced Version: Add a pinch of saffron or a dash of rose water alongside the cardamom for a more complex authentic indian mango lassi flavour profile.
Perfect Pairings
While mango lassi is glorious on its own, it pairs beautifully with spicy Indian dishes. The sweet creaminess acts as the perfect foil to heat. Try it alongside our Paneer Bhurji or Paneer Tikka Skewers for a delightful contrast of flavours.
Storage Secrets
Made too much mango lassi from pulp? No worries! It keeps beautifully in the fridge for up to 24 hours. Just give it a quick stir before serving, as separation is natural. I wouldn’t recommend freezing it, though—the texture suffers dramatically upon thawing.
