Creamy Mango Lassi

Name: Creamy Mango Lassi
Prep time: 8 min
Total time: 8 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups (320 g) ripe sweet mango (such as Alphonso, Ataulfo or Kesar), peeled, pitted and cut into 1-inch (2.5 cm) chunks (about 2 medium mangoes), or thawed frozen chunks; 1 cup (245 g) whole-milk plain yogurt, cold, unsweetened, stirred smooth; ½ cup (120 ml) whole milk, cold; 1 tablespoon (12 g) granulated sugar, adjust to taste, 0 to 2 tablespoons; ¼ teaspoon (½ g) ground cardamom, freshly ground if possible (seeds from about 4 green pods); 4 cubes (100 g) ice cubes, standard-size; 1 tablespoon (8 g) unsalted pistachios, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A thick, silky Indian yogurt drink blended with ripe sweet mango, a splash of milk and a pinch of freshly ground cardamom. Cool, tangy and fragrant, it comes together in five minutes.

Prep: 8 min
Cook: —
Wait: 30 min
Total: 38 min
Makes: About 3 cups (720 ml), 2 tall glasses

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Ingredients

2 servings

2 cups (320 g) ripe sweet mango (such as Alphonso, Ataulfo or Kesar), peeled, pitted and cut into 1-inch (2.5 cm) chunks (about 2 medium mangoes), or thawed frozen chunks
1 cup (245 g) whole-milk plain yogurt, cold, unsweetened, stirred smooth
½ cup (120 ml) whole milk, cold
1 tablespoon (12 g) granulated sugar, adjust to taste, 0 to 2 tablespoons
¼ teaspoon (0.5 g) ground cardamom, freshly ground if possible (seeds from about 4 green pods)
4 cubes (100 g) ice cubes, standard-size
1 tablespoon (8 g) unsalted pistachios, finely chopped, for garnish (optional)

Equipment (5)

Blender (standard or high-speed, 1.5-liter / 6-cup capacity or larger)
Cutting board and sharp knife
Measuring cups and spoons
2 tall glasses (12 oz / 350 ml each)
Mortar and pestle or spice grinder (only if using whole cardamom pods)

Steps

Before you start

Chill the yogurt, milk and glasses for at least 30 minutes so the lassi is cold without needing much ice.
Use very ripe mangoes (they yield slightly when pressed and smell sweet at the stem), or thawed frozen mango chunks.
If using cardamom pods, crack them and grind the black seeds to a fine powder just before blending.
Taste the mango first: sweeter mango needs less sugar.

1
Chill everything
- Place the yogurt, milk and two serving glasses in the refrigerator (or freezer for the glasses) for at least 30 minutes.
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Ready when: Yogurt and milk feel cold to the touch
Tip: Skipping this step means you need more ice, which waters the lassi down.
2
Prepare the mango
- Peel the mangoes, slice the flesh off each side of the pit, and cut into 1-inch (2.5 cm) chunks.
- Measure 2 cups (320 g).
- Nibble a piece to judge sweetness.
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Ready when: Chunks are soft, juicy and fragrant with no fibrous green-tasting pieces
Tip: If frozen mango is used, thaw it about 20 minutes so the blender blades don't stall.
3
Grind the cardamom
- If using whole pods, crack 4 green cardamom pods, discard the husks and crush the black seeds in a mortar until powdery.
- Measure ¼ teaspoon.
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Ready when: Seeds form a fine powder with a strong floral aroma
Tip: Too much cardamom turns medicinal; stay at ¼ teaspoon.
4
Load the blender
- Add the milk first, then the yogurt, mango, sugar and cardamom to the blender jar.
- Put the ice on top.
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Tip: Liquid on the bottom helps the blades catch the solids.
5
Blend until smooth
- Secure the lid and blend on low for 10 seconds, then on high for 45 to 60 seconds.
- Stop and scrape down the sides if any chunks remain, then blend 10 seconds more.
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Ready when: Completely smooth, pale golden-orange, thick but pourable like a thin milkshake, with no ice flecks
Tip: For a thinner lassi, add milk 1 tablespoon (15 ml) at a time.
6
Taste and adjust
- Taste.
- Add up to 1 more tablespoon sugar if the mango is tart, or a splash of milk if too thick.
- Blend 5 seconds to combine.
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Ready when: Balanced sweet-tangy flavor with a hint of cardamom
Tip: Flavor tastes slightly muted when very cold, so season it a touch sweeter than you think.
7
Pour and garnish
- Divide between the two chilled glasses and sprinkle with chopped pistachios if using.
- Serve immediately with a wide straw or spoon.
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Ready when: Lassi is cold and thick, with an even color
Tip: Serve right away; it thickens and separates as it sits.

Good to know

Tips

Ripe mango is the biggest factor in flavor; a stringy or underripe one will taste flat and may need more sugar.
Use full-fat yogurt for the creamiest texture and balanced tang.
For a thicker, sorbet-like lassi, use frozen mango chunks and skip the ice.
A tiny pinch of salt sharpens the mango flavor without tasting salty.

Make ahead

Blend without ice up to 24 hours ahead and refrigerate in a sealed jar. Shake or whisk well and pour over ice, or re-blend with the ice, before serving.

Storage & reheating

Room temperature: not recommended, serve immediately. Fridge: up to 24 hours in a covered jar; stir or shake well before serving as it will separate. Freezer: freeze in ice cube trays up to 2 months, then re-blend cubes with a splash of milk to serve.

Substitutions

ripe sweet mango (such as Alphonso, Ataulfo or Kesar) → 1 can (15 oz / 425 g) sweetened mango pulp. Omit the sugar and ice, then taste; Alphonso pulp gives the classic flavor.
whole-milk plain yogurt → Unsweetened plain Greek yogurt thinned with 2 tablespoons extra milk. Result is thicker and tangier; or use unsweetened coconut or soy yogurt for dairy-free.
granulated sugar → 1 tablespoon honey or maple syrup. Honey blends in easily; use less if the mango is very sweet.
whole milk → Unsweetened oat or almond milk. Works for a lighter or dairy-free version.