Mango Lassi Recipe - Indian yogurt drink with mango

5 from 1 vote

Prep Time5

Cook Time0

Total Time5

Servings: servings

2 large or 4 small mangoes about 22 oz/600g mango pulp, without the skin and stone
1/2 cup plain yogurt 120 ml
1 ½ cup milk 360 ml
¼ cup (50g) cane or granulated sugar 4 tablespoon, optional (adjust to your taste)
a big pinch of ground cardamom

Wash and peel the mango, then remove the stone. Discard the skin and the stone, you will only need the mango pulp.
Mix mango pulp with yogurt, milk, sugar, and cardamom.
Garnish with sliced pistachios and sprinkle with ground cardamom.
Add some ice cubes to a glass and pour in mango lassi.
Enjoy!

Mango lassi should always be served chilled.
Sugar: adjust its amount to your liking. The sweetness of the drink will depend on how ripe your mango is and on its variety. The best are Ataulfo/alphonso/champagne/honey mango varieties - they are very sweet, flavorful, and less fibrous than the more common Tommy Atkins or Kent variety, which are in most stores all-year-round.
What kind of sweetener you can add: For me, the best is cane/raw or granulated sugar, but you can also add: palm sugar, jaggery (Indian sugar), light brown sugar, or coconut sugar. Alternatively, you could also add xylitol (a healthier alternative) or honey (but don’t add too much honey or its taste will be too overpowering).
If you can't find a good, ripe fresh mango, it would be better to use canned mango pulp.
Mango lassi like from an Indian restaurant: the key is to use a great mango variety (see above) or canned mango pulp, and plenty of sugar! It just WON'T taste the same with the regular/supermarket/green-red mango!
If your drink is too thick – you can change the milk to yogurt ratio and add more milk and less yogurt.
If your drink is too runny – you can add more yogurt or more mango pulp (but we liked this version less).
Storage: You can store mango lassi in the fridge for up to 24h.
Calories = 1/4 of the recipe (1 serving). This is only an estimate!

Calories: 204kcal