Mango Lassi Recipe – Authentic Indian Yogurt Drink with Cardamom

Last Updated on 2 months by Neha Deshmukh

Mango Lassi Recipe – Authentic Indian Yogurt Drink with Cardamom

Hey everyone! If you’re looking for a taste of sunshine in a glass, you have to try this Mango Lassi recipe. It’s seriously the most refreshing drink, especially on a hot day. I remember making this for the first time during a particularly sweltering summer, and it instantly became a family favorite. It’s unbelievably easy to make, and the creamy, sweet, and slightly spiced flavor is just… perfect. Let’s get into it!

Why You’ll Love This Recipe

This Mango Lassi isn’t just a drink; it’s a little slice of Indian summer. It’s quick – ready in just 15 minutes! – and requires minimal effort. Plus, it’s incredibly versatile. You can adjust the sweetness, add a little spice, or even make it vegan. It’s a guaranteed crowd-pleaser, and honestly, it feels like a hug in a glass.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup roughly chopped mango (about 150g)
• 1 cup curd or yogurt (about 240ml)
• 1/3 cup milk (about 80ml)
• 2 tbsp sugar (about 20g)
• ?? tsp cardamom powder (about 1/4 – 1/2 tsp, adjust to taste)
• ?? cup water (optional, about 60ml – 120ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your lassi.

Mango Selection – Choosing the Right Variety

The mango is the star here, so choose wisely! Alphonso mangoes are the gold standard for lassi – they’re incredibly fragrant and sweet. But if you can’t find them, don’t worry! Honey mangoes (ataulfo), Kent, or even Tommy Atkins will work beautifully. Just make sure they’re ripe and juicy.

Yogurt – Full Fat vs. Low Fat & Regional Variations (Dahi Types)

Traditionally, Mango Lassi is made with dahi – Indian yogurt. It’s thicker and tangier than many Western yogurts. Full-fat yogurt gives the richest, creamiest result, but you can use low-fat if you prefer. If you’re using Greek yogurt, you might need to add a little extra milk or water to thin it out. In India, different regions have different types of dahi – from the creamy, almost buttery dahi of the north to the slightly sour dahi of the south.

Cardamom – Freshly Ground vs. Store-Bought

Cardamom adds that beautiful, aromatic warmth. Freshly ground cardamom is always best – the flavor is so much more vibrant. But good quality store-bought cardamom powder works in a pinch. A little goes a long way, so start with 1/4 tsp and add more to taste.

Sweetener Options – Sugar Alternatives

I usually use regular sugar, but feel free to experiment! Honey, maple syrup, or even a sugar substitute like stevia will work. Adjust the amount to your liking.

Step-By-Step Instructions

Alright, let’s make some lassi!

1. First, roughly chop your mango. No need to be fancy here!
2. Now, add the mango, yogurt, milk, sugar, and cardamom powder to your blender. If you like a thinner lassi, add the optional water too.
3. Blend everything together until it’s super smooth and creamy. This usually takes about a minute or two.
4. Pour into glasses. I love to garnish mine with a sprinkle of sliced almonds for a little extra texture and visual appeal.
5. Serve immediately and enjoy! Or, if you’re making it ahead of time, pop it in the fridge for up to 2 days.

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Consistency

Want a thicker lassi? Use more yogurt or add a few ice cubes while blending. For a thinner lassi, add more milk or water.

Preventing Separation

Sometimes lassi can separate after sitting for a while. To prevent this, blend it well and serve immediately. If it does separate, just give it a quick stir.

Adjusting Sweetness & Tanginess

Taste as you go! Add more sugar if you like it sweeter, or a squeeze of lime juice if you want a little more tang.

Variations

Let’s get creative!

Vegan Mango Lassi

My friend, Priya, is vegan, and she swears by using coconut yogurt and almond milk for a delicious vegan version. It’s just as creamy and flavorful!

Gluten-Free Mango Lassi

Good news – this recipe is naturally gluten-free!

Spice Level – Adding a Hint of Ginger or Saffron

For a little extra zing, add a tiny piece of grated ginger to the blender. Or, for a luxurious touch, infuse a few strands of saffron in a tablespoon of warm milk and add that to the lassi.

Festival Adaptations – Mango Lassi for Holi or Summer Celebrations

During Holi, I sometimes add a pinch of turmeric for a beautiful golden color. It’s perfect for celebrating!

Serving Suggestions

Mango Lassi is fantastic on its own, but it also pairs well with:

• Spicy Indian snacks like samosas or pakoras
• A light lunch
• As a refreshing dessert after a meal

Storage Instructions

Leftover Mango Lassi can be stored in an airtight container in the refrigerator for up to 2 days. It might separate, so give it a good stir before serving.

FAQs

Let’s answer some common questions!

What is Mango Lassi traditionally served with?

Traditionally, Mango Lassi is enjoyed on its own as a refreshing drink, but it’s also commonly served alongside Indian meals, especially spicy dishes.

Can I make Mango Lassi ahead of time?

Yes, you can! Just store it in the fridge and give it a good stir before serving. It’s best enjoyed within 2 days.

What’s the best way to handle leftover Mango Lassi?

Store it in an airtight container in the fridge. It might separate, so just stir it well before drinking.

Can I use frozen mango for this recipe?

Absolutely! Frozen mango works great, especially if you don’t have access to fresh mangoes. You might need to add a little extra liquid to help it blend smoothly.

How can I adjust the thickness of my Mango Lassi?

Add more yogurt for a thicker lassi, and more milk or water for a thinner one. Ice cubes also help thicken it up!

Enjoy your homemade Mango Lassi! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!