Mango Lassi
Thick, cold mango yogurt drink. Three ingredients and a blender. The right ratio matters more than anything fancy.
Method
- If using fresh mango, chop it and freeze the pieces for a few minutes if you have time. Frozen fruit gives you thickness without watering it down with ice.
- Put the mango, yogurt, milk and sugar into a blender.
- Blend 30 seconds until completely smooth.
- Taste before you add sugar. Mango varies enormously and a good ripe one often needs none at all.
- Add the cardamom and blend for two more seconds. Any longer and it turns soapy.
- Pour over ice and serve cold.
Thick, cold mango yogurt drink. Three ingredients and a blender. The right ratio matters more than anything fancy.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 8 g
- Carbs
- 40 g
- Fat
- 5 g
- Fibre
- 2 g
- Sugar
- 36 g
- Sodium
- 95 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The classic mistake is too much milk, which gives you mango-flavoured milk instead of lassi. It should be thick enough that it coats the glass as you drink. Start with less milk than you think and add more only if the blender is struggling. Use full-fat yogurt, because low-fat splits and tastes thin. Alphonso or Kesar pulp is what makes the ones in restaurants taste the way they do, and tinned pulp is genuinely good here.
Substitutions
- Yogurt: Greek yogurt is thicker, thin it with a little extra milk — Milk: any plant milk|Cardamom: a pinch of saffron soaked in warm milk
Serving suggestions
On its own, ice cold, or alongside something spicy. It is the standard fix for a curry that went too hot.
Storage
Keeps a day in the fridge. Stir or shake before drinking as it separates.
Reheating
Serve cold. Never heat it.
Equipment
- Blender
- Tall glasses
Variations
- Salted lassi
- skip the mango and sugar, add salt and roasted cumin
- Rose
- add a teaspoon of rose water
- Vegan
- use coconut yogurt and any plant milk
Why it works
Yogurt is an emulsion of milk fat and protein, so blending it with fruit pulp traps tiny air bubbles and gives that thick creamy body. Fat carries the aromatic compounds in mango and cardamom, which is why full-fat yogurt simply tastes more of mango.
Frequently asked questions
Mine came out thin, what went wrong?
Too much milk or low-fat yogurt. Use less liquid and full-fat yogurt.
Can I use frozen mango?
Yes, and it makes it thicker. Add a splash more milk.
How sweet should it be?
Taste first. Ripe mango often needs no sugar at all.
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