Last Updated on 2 months by Neha Deshmukh

Mango Lassi Recipe – Quick Indian Yogurt Drink with Cardamom & Ginger

Introduction

Okay, let’s be real – is there anything more refreshing on a hot day than a cool, creamy Mango Lassi? This isn’t just a drink; it’s a little slice of sunshine in a glass! I remember the first time I had a Mango Lassi, it was during a family trip to Delhi, and honestly, it was love at first sip. It’s become a summer staple in my kitchen ever since, and I’m so excited to share my easy recipe with you. It’s unbelievably quick to make, needing just 10 minutes of your time, and requires minimal effort. Perfect, right?

Why You’ll Love This Recipe

This Mango Lassi is more than just delicious. It’s:

• Quick & Easy: Seriously, it takes just minutes to whip up.
• Refreshing: The perfect cooler for warm weather.
• Customizable: Adjust the sweetness and spice to your liking.
• Naturally Sweet: Made with the goodness of ripe mangoes.
• A Taste of India: Bring a little bit of Indian flavor into your home.

Ingredients

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

• 1 cup ripe mango, cubed (about 150g)
• 1 cup yogurt (about 240ml)
• 2-3 tbsp sugar (about 25-38g), or to taste
• ½ cup ice cubes (about 120ml)
• ¼ tsp ginger juice (about 1.25ml) – optional
• 1 pinch cardamom powder (about 0.5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mango Selection – Choosing the Right Variety

The star of the show is, of course, the mango! Alphonso mangoes are the gold standard for lassi – their rich, sweet flavor is incredible. But honestly, any sweet, ripe mango will work beautifully. Totapuri, Kesar, or even Honey mangoes are fantastic choices. Just make sure they’re nice and soft to the touch.

Yogurt Type – Dahi Variations for Lassi

I usually use plain yogurt for my lassi, but you have options! Full-fat yogurt will give you the creamiest result, but low-fat or Greek yogurt work too. If using Greek yogurt, you might want to add a splash of milk to thin it out a bit. Traditionally, dahi (Indian yogurt) is used, which has a slightly tangy flavor that complements the mango perfectly.

Sugar Alternatives

Don’t like refined sugar? No problem! You can easily substitute with honey, maple syrup, or even jaggery (a traditional Indian sweetener). Adjust the amount to your taste.

The Aroma of Cardamom – A Key Spice

Cardamom adds such a lovely, fragrant touch. A little goes a long way, so just a pinch is perfect. If you’re feeling fancy, you can lightly crush a few cardamom pods and add them to the blender – just remember to strain the lassi afterward.

Optional Ginger – Adding a Zesty Kick

Ginger adds a lovely little zing! I love it, but it’s totally optional. Fresh ginger juice is best, but a tiny pinch of ginger powder can work in a pinch.

Step-By-Step Instructions

Alright, let’s get blending!

1. First, wash, peel, and cube your ripe mango. The riper, the better!
2. Now, add the mango cubes, yogurt, sugar, and ice cubes to your blender.
3. If you’re using it, pour in the ginger juice.
4. Blend everything together until it’s smooth and frothy. This usually takes about a minute or two.
5. Pour the lassi into glasses.
6. Finally, sprinkle a tiny pinch of cardamom powder on top of each glass.
7. Serve immediately and enjoy!

Expert Tips

Want to take your Mango Lassi to the next level? Here are a few of my secrets:

Achieving the Perfect Consistency

The perfect lassi consistency is smooth and creamy, but not too thick or too thin. Adjust the amount of yogurt or ice to get it just right.

Preventing a Watery Lassi

Using frozen mango chunks instead of ice can help prevent a watery lassi. It adds the chill without diluting the flavor.

Enhancing the Mango Flavor

A squeeze of lime juice can really brighten up the mango flavor. Just a tiny bit!

Blending Techniques for a Frothy Texture

Blend on high speed for a longer time to create a really frothy texture. You want it light and airy!

Variations

Mango Lassi is a fantastic base for experimentation. Here are a few of my favorite twists:

Vegan Mango Lassi

Swap the yogurt for a plant-based alternative like coconut yogurt or almond yogurt. It’s just as delicious!

Mango Lassi with Jaggery (Gluten-Free Option)

Use jaggery instead of sugar for a more traditional Indian flavor and a gluten-free option. My grandmother always made it this way!

Spiced Mango Lassi – Increasing the Spice Level

Add a pinch of nutmeg or a tiny dash of cinnamon for a warmer, spicier lassi.

Mango Lassi for Holi – A Festive Twist

Add a few strands of saffron to the lassi for a beautiful golden color and a touch of luxury – perfect for celebrating Holi!

Mango Lassi with Saffron – A Royal Indulgence

Speaking of saffron, a generous pinch of saffron soaked in a tablespoon of warm milk adds a truly royal touch. My friend, Priya, introduced me to this, and it’s now a special occasion treat.

Serving Suggestions

Mango Lassi is wonderful on its own, but here are a few ideas to elevate your serving:

• Garnish with a few slivered almonds or a sprig of mint.
• Serve with a side of Indian snacks like samosas or pakoras.
• Enjoy it as a refreshing dessert after a spicy meal.

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. The texture might change slightly, so you may need to give it a quick blend before serving.

FAQs

Got questions? I’ve got answers!

What is the best type of mango to use 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 enjoyed fresh, but you can store it in the fridge for up to 24 hours.

How can I adjust the sweetness of the lassi?

Add more or less sugar (or your chosen sweetener) to taste.

What if I don’t have ginger juice? Can I use ginger powder?

Yes, a tiny pinch of ginger powder can work, but fresh ginger juice is preferred.

Is it possible to make a thicker or thinner lassi?

Absolutely! Add more yogurt for a thicker lassi, or more liquid (water or milk) for a thinner one.