- Prep time10 mins
- Cook time0 mins
- Servings2
- DifficultyEasy
- CategoryDrink
A lassi is not a smoothie: it is thicker, tangier, and unapologetically rich. The ratio that works is roughly two parts mango to one part yogurt, with just enough milk to make it pourable. Use the sweetest mangoes you can find — Alphonso if you are lucky — because underripe mango makes a lassi that no amount of sugar can save. Cardamom is traditional; a pinch is plenty.
Ingredients
- 2 ripe mangoes (about 500 g flesh), or 2 cups canned mango pulp
- 1 cup (240 g) plain whole-milk yogurt
- 1/2 cup (120 ml) cold milk
- 2 tbsp sugar, to taste
- 1/4 tsp ground cardamom
- Ice cubes
- Chopped pistachios and a pinch of cardamom, to serve
Method
- Blend the mango flesh until completely smooth.
- Add the yogurt, milk, sugar and cardamom. Blend again until thick and frothy.
- Taste and adjust: more sugar for tart mangoes, a splash more milk if it is too thick to pour.
- Pour over ice, top with pistachios and serve immediately.
Tips for success
- Chill every ingredient first — a warm lassi is a sad lassi.
- Strain fibrous mangoes after the first blend for a silkier drink.
- For a salty-sweet Punjabi twist, skip the sugar and add a pinch of salt instead.
Watch video tutorial
Prefer to watch it being made? This from The Cooking Foodie walkthrough covers the same mango lassi step by step — the spoken narration doubles as an audio tutorial.