Mango Lassi Recipe – Creamy Indian Mango Drink with Cardamom

Last Updated on 2 months by Neha Deshmukh

Mango Lassi Recipe – Creamy Indian Mango 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 quick, easy, and utterly delicious – the perfect introduction to Indian flavors for anyone!

Why You’ll Love This Recipe

This Mango Lassi isn’t just a drink; it’s an experience. It’s creamy, sweet, and has that lovely hint of cardamom (or vanilla, if you prefer!). It’s incredibly satisfying and takes just minutes to whip up. Plus, it’s a fantastic way to use up those perfectly ripe mangoes. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this dreamy Mango Lassi:

• ½ ripe mango (about 150g)
• ¼ cup milk (60ml)
• 1 cup curd (240ml)
• 1-2 tbsp sugar (15-30ml), or to taste
• ¼ tsp cardamom powder or vanilla essence (1.25ml)
• Chopped nuts and mint leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Mangoes: Seriously, use ripe mangoes! The riper, the sweeter, and the more flavorful your lassi will be. Alphonso mangoes are the gold standard if you can find them, but any sweet, fragrant mango will work beautifully.
• Curd/Yogurt: I prefer using full-fat curd (dahi) for the richest, creamiest lassi. You can use plain yogurt, but make sure it’s not overly tangy. Greek yogurt works in a pinch, but you might need to add a little extra milk to thin it out.
• Cardamom vs. Vanilla: This is a personal preference! Cardamom gives a classic Indian flavor – warm and aromatic. Vanilla essence is a lovely substitute if you’re not a fan of cardamom, offering a more subtle sweetness. I sometimes use a tiny pinch of saffron for a luxurious touch, especially when entertaining.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, peel and chop your ripe mango into cubes. Then, blend it with 1 tablespoon of water to create about ½ cup of mango pulp. This ensures a super smooth lassi.
2. Now, into your blender, add the mango pulp, sugar, milk, and curd. Don’t forget your cardamom powder or vanilla essence!
3. Blend everything together until it’s beautifully smooth and creamy. If it’s too thick, add a splash more milk. If it’s too thin, add a spoonful of curd.
4. Pour your gorgeous Mango Lassi into glasses. Garnish with a sprinkle of chopped nuts and a few fresh mint leaves. Serve immediately and enjoy!

Expert Tips

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

• Chill your ingredients: Using chilled mangoes, milk, and curd will give you an even more refreshing lassi.
• Don’t over-blend: Over-blending can make the lassi a little frothy. Blend just until smooth.
• Taste as you go: Adjust the sugar to your liking. Everyone has a different sweet tooth!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mango Lassi: My friend, Priya, who’s vegan, swears by using plant-based yogurt (like coconut or almond yogurt) and almond milk. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Feel free to adjust the amount of cardamom or vanilla essence to suit your taste. A tiny pinch of nutmeg is also lovely.
• Summer Cooling Adaptations: My grandmother always added a pinch of saffron to her lassi during the hottest months. It’s said to have cooling properties and adds a beautiful color.

Serving Suggestions

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

• Spicy Indian dishes – it helps cool the palate.
• A light breakfast or brunch.
• As a refreshing afternoon snack.
• Alongside some traditional Indian sweets.

Storage Instructions

Mango Lassi is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• What type of mango is best for lassi? Alphonso mangoes are the best, but any sweet, ripe mango will work.
• Can I make mango lassi ahead of time? It’s best fresh, but you can store it for up to 24 hours.
• How do I adjust the sweetness of the lassi? Add more or less sugar to taste.
• What is the difference between lassi and smoothie? Lassi is traditionally made with curd (yogurt) and is an Indian drink. Smoothies can be made with various fruits and liquids and aren’t specific to one cuisine.
• Can I freeze mango lassi? While you can freeze it, the texture might change when thawed. It’s best enjoyed fresh!