Mango Lassi
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 2 cups mango – peeled and diced (~1.5 medium mangos)
- 1 cups plain whole-milk yogurt
- 1/2 cups whole milk
- 2 tablespoons granulated sugar
- 1/4 teaspoons ground cardamom
- 1 pinch salt
Instructions
1. Peel and dice the mango, discarding the pit; measure 2 cups and add to a blender.
2. Add the plain whole-milk yogurt, whole milk, granulated sugar, ground cardamom, and salt to the blender.
3. Blend on high until very smooth and lightly frothy, 30–45 seconds, scraping down the sides once if needed.
4. Taste and adjust sweetness and thickness to preference.
5. Pour into 2 chilled glasses and serve cold.
Mango lassi is a creamy, lightly tangy yogurt drink blended with ripe mango, subtle cardamom, and just enough sweetness to balance the fruit. It’s thick yet sippable, with a silky body from yogurt and a naturally bright, tropical aroma from the mango. Served cold, it’s refreshing on hot days and a soothing pairing for spicy foods.
Originating from the broader family of Indian lassi—yogurt-based drinks enjoyed sweet or salty—mango lassi is a 20th-century fruit-forward variation that rose to prominence with the availability of ripe mangoes and canned pulp. While traditional lassi has roots in the northern Indian subcontinent, especially Punjab, the mango version spread widely through restaurants and homes across India and the diaspora. Today it’s a beloved global staple, often the most recognized lassi style outside India.