Mango Lassi Milkshake
A thick, tangy-sweet Indian-inspired milkshake that blends silky mango pulp, cool plain yogurt, and vanilla ice cream, perfumed with freshly ground cardamom. It tastes like a classic mango lassi with the creaminess of a diner shake.
- Prep
- 8 min
- Cook
- —
- Wait
- 10 min
- Total
- 18 min
- Makes
- 2 shakes (about 12 oz / 350 ml each)
Steps
Before you start
- Chill two tall glasses in the freezer for 10 minutes so the shake stays thick and cold.
- Chill the mango pulp and yogurt in the fridge; cold ingredients give a thicker shake.
- Let the ice cream sit on the counter for 3 to 5 minutes so it is scoopable but still firm.
- If using whole cardamom pods, crack them and grind the black seeds to a fine powder before starting.
Chill the glasses
- Place two tall 12–14 oz (350–400 ml) glasses in the freezer.
- Take the vanilla ice cream out of the freezer so it softens slightly while you prepare everything else.
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Ready when: Glasses feel frosty; ice cream dents under a spoon but is not melted
Tip: Do not let the ice cream turn soupy or the shake will be thin.
Prepare the flavorings
- If using whole cardamom pods, crack 3 or 4 pods, and grind the small black seeds to a fine powder until you have ¼ tsp (0.5 g).
- Squeeze the lime and measure 1 tsp (5 ml) of juice.
- Crumble the saffron, if using, between your fingers.
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Ready when: Cardamom is a fine powder with no husk pieces
Tip: Cardamom is strong; stick to ¼ tsp or it can taste soapy.
Load the blender
- Pour the milk into the blender first, then add the mango pulp, yogurt, lime juice, and cardamom.
- Scoop in the vanilla ice cream last, on top.
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Ready when: Liquids are on the bottom and ice cream is on top
Tip: Adding liquids first helps the blades catch the ice cream and prevents air pockets.
Blend until smooth
- Secure the lid and blend on low for 10 seconds, then increase to high for 20 to 30 seconds.
- Stop and scrape down the sides if any ice cream is stuck, then blend 5 seconds more.
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Ready when: Shake is uniformly pale orange, thick, and pourable, with no streaks or ice cream lumps
Tip: Do not over-blend; the friction warms the shake and thins it. If too thick, add milk 1 tbsp (15 ml) at a time.
Taste and adjust
- Taste a spoonful.
- If it is not tangy enough, add another ¼ tsp lime juice; if too thick to sip through a wide straw, blend in 1 to 2 tbsp (15 to 30 ml) milk for 5 seconds.
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Ready when: Balanced sweet-tart flavor and a thick, spoon-coating texture
Pour and garnish
- Remove the chilled glasses from the freezer and divide the shake evenly between them.
- Sprinkle with chopped pistachios and saffron, if using, and serve immediately with wide straws.
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Ready when: Shake holds a soft mound on top and garnish sits on the surface
Tip: Serve right away; the shake loosens as it sits.
Good to know
Tips
- Use thick, cold canned pulp or well-chilled mango for the thickest result.
- Taste your mango pulp first; if it is very sweet, the lime juice becomes more important for balance.
- For a thinner, more traditional lassi style, reduce the ice cream to 1 cup (140 g) and add ½ cup (120 ml) more milk.
- Add a few ice cubes only if you prefer a lighter, frostier drink; they dilute the flavor.
Make ahead
Blend the mango pulp, yogurt, milk, lime juice, and cardamom up to 24 hours ahead and refrigerate in a sealed jar. Shake well, then blend with the ice cream just before serving.
Storage & reheating
Best served immediately. Leftover shake keeps in a covered jar in the fridge for up to 4 hours (stir or shake well; it will be thinner) or can be frozen in an airtight container for up to 1 month. To reuse, thaw slightly and re-blend with a scoop of ice cream or a splash of milk.
Substitutions
- sweetened mango pulp (such as Alphonso or Kesar), canned → 1 cup (165 g) frozen mango chunks, thawed, plus 1 to 2 tbsp (20 to 30 g) sugar or honey. Fresh or frozen ripe mango works; add sweetener to taste since unsweetened fruit is less sweet than canned pulp.
- plain whole-milk yogurt → Greek yogurt thinned with 2 tbsp (30 ml) milk, or dairy-free coconut yogurt. Greek yogurt makes a thicker, tangier shake.
- vanilla ice cream → Dairy-free vanilla ice cream or mango sorbet. Use with coconut or oat milk and dairy-free yogurt for a vegan version.
- fresh lime juice → Lemon juice. Use the same amount for a similar brightness.
