Mango Yogurt Lassi Smoothie
A creamy, refreshing Indian-inspired yogurt drink made with fresh or frozen mango, cooling yogurt, and a touch of sweetness. This lassi is perfect for warm days—traditionally served chilled, it balances rich mango flavor with tangy yogurt and a hint of cardamom warmth. Blend, strain if desired, and serve over ice.
Steps
Before you start
- Use cold ingredients straight from the refrigerator or freezer for best texture
- If using fresh mango, peel and cut into 1-inch pieces ahead of time
- Gather ice cubes if using fresh mango instead of frozen
- Have your blender and two glasses ready on the counter
Prep mango and gather ingredients
- If using fresh mango, peel and cut into 1-inch pieces.
- Measure out 1½ cups (330 g) and set aside.
- If using frozen mango, have it ready but do not thaw.
- Pour 1 cup (240 ml) cold yogurt and ¾ cup (180 ml) cold milk into measuring cups.
- Measure 2 tablespoons (25 g) sugar and ⅛ teaspoon (0.3 g) cardamom.
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Ready when: All ingredients are measured and prepped, ready to blend
Tip: Prep while ingredients stay cold so the final drink doesn't warm up
Add ingredients to blender
- Place the blender pitcher on the counter.
- Add the cold mango (frozen or fresh pieces), then the yogurt, milk, sugar, and cardamom.
- If using fresh mango, also add ½ cup (120 ml) ice cubes now.
- Do not add ice if using frozen mango—it will make the lassi watery.
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Ready when: All ingredients are in the blender
Tip: Add mango first, then liquid; this helps the blades grab solid pieces more easily
Blend until smooth and creamy
- Secure the blender lid.
- Turn to high speed and blend for 45–60 seconds until completely smooth with no visible chunks.
- Stop and check: the lassi should be pale yellow-orange, thick enough to cling to a spoon yet pourable like thin custard.
- If bits of mango or cardamom specks remain, blend another 10–15 seconds.
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Ready when: No fibrous bits, pulp, or spice flecks visible; mixture is smooth and pale orange
Tip: If your blender struggles, add 2–3 tablespoons more milk and blend again rather than over-blending, which heats the drink and reduces thickness
Strain for silkier texture (optional)
- For a traditional smooth lassi, set a fine-mesh strainer over a bowl and slowly pour the blended mixture through it.
- Using the back of a spoon, gently press the pulp against the strainer to extract all liquid, then discard the dry solids.
- If you prefer a thicker lassi with more fiber and body, skip straining and pour directly into glasses.
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Ready when: Lassi has passed through strainer; liquid is thin and pale, solids are dry
Tip: Straining is traditional for authentic lassi but optional—don't force liquid through or you'll crush fibers and cloud the drink
Pour and serve immediately
- Pour the lassi into two tall glasses, filling each about three-quarters full.
- Top each glass with a few fresh ice cubes if desired.
- The froth that rises to the top is a sign of a well-blended lassi.
- Serve right away while cold and creamy.
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Ready when: Lassi is poured into glasses and ready to drink
Tip: Drink immediately for best texture and flavor; lassi is best served fresh
Good to know
Tips
- Use ripe, fragrant mangoes for best flavor; frozen mango works beautifully and keeps the lassi cold without diluting it with ice water
- For a thicker, creamier lassi (like soft-serve), use ¾ cup yogurt and ½ cup milk instead, and use frozen mango
- Cardamom can be overpowering—start with the pinch given and add more after tasting
- Make this in batches if serving more than 2; blending in smaller quantities yields smoother results
Storage & reheating
Keep lassi in an airtight container in the refrigerator for up to 24 hours. The drink will separate slightly over time; shake or stir gently before serving. Do not freeze.
Substitutions
- plain whole-milk yogurt, cold → Greek yogurt (use ¾ cup / 170 g for same thickness; add 2 more tablespoons milk). Tangier flavor, higher protein; reduce milk slightly so the lassi isn't too thick
- cold whole milk or 2% milk → coconut milk or oat milk. Dairy-free option; use full-fat for richness
- frozen mango chunks or fresh mango, peeled and roughly chopped → 2 ripe fresh mangoes (about 1½ cups / 330 g pulp) with ½ cup ice, or canned mango pulp (unsweetened). If using canned, reduce added sugar to 1 tablespoon
- ground cardamom, fresh if possible → pinch of cinnamon, nutmeg, or ginger; or omit if you prefer plain mango-yogurt flavor. Cardamom is traditional but optional—taste and adjust
