Mango Lassi: Authentic Indian Recipe in 5 Minutes (6 Ingredients)
Mango Lassi is India’s most beloved beverage—a creamy, refreshing yogurt-based drink where sweet ripe mangoes blend with tangy yogurt, aromatic cardamom, and just a touch of sugar. This authentic recipe creates restaurant-quality lassi in just 5 minutes, delivering the perfect balance of sweet, tangy, and aromatic flavors that make this centuries-old traditional drink so special. Thick, creamy, and absolutely delicious, it’s perfect as a cooling accompaniment to spicy Indian meals, a probiotic-rich breakfast beverage, or a refreshing afternoon treat. The secret is using full-fat yogurt, ripe aromatic mangoes, and freshly ground cardamom.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings (about 12 oz each)
- Category: Beverage, Drink, Smoothie, Breakfast, Indian Cuisine
- Method: Blending
- Cuisine: Indian, South Asian, North Indian
- Diet: Vegetarian
Ingredients
- 1 cup ripe mango chunks (fresh or frozen, about 150g)
- 1 cup plain full-fat yogurt (preferably Greek yogurt or Indian dahi)
- ½ cup whole milk (cold)
- 3-4 tablespoons sugar (adjust to taste based on mango sweetness)
- 4-5 ice cubes (optional, omit if using frozen mango)
- ¼ teaspoon ground cardamom (freshly ground from pods preferred)
- Pinch of saffron threads (optional but traditional)
- 1 tablespoon rose water (optional, for special occasions)
Garnish Options:
- Ground cardamom (light dusting)
- Saffron threads (3-4 strands)
- Chopped pistachios
- Fresh mint leaves
Instructions
- Prepare ingredients: If using fresh mango, peel and cube. If using frozen, let sit for 3-4 minutes to soften slightly. If using whole cardamom pods, crush 2-3 pods, remove seeds, and grind into powder. Use cold yogurt and milk straight from refrigerator.
- Blend: Add yogurt to blender first, then mango chunks, milk, sugar, ground cardamom, ice (if using), and optional saffron/rose water. Blend on low for 10-15 seconds to combine, then increase to medium-high and blend for 30-45 seconds until completely smooth and creamy with no visible chunks.
- Check consistency: Pour a small amount into a glass. The lassi should be thick enough to coat the back of a spoon but still easily drinkable. If too thick, add milk 2 tablespoons at a time. If too thin, add more yogurt.
- Taste and adjust: Sample the lassi. Add more sugar if needed (1 tablespoon at a time), or more cardamom for stronger aromatic flavor (just a pinch at a time—it’s potent).
- Serve immediately: Pour into chilled glasses. Garnish with a light dusting of cardamom, a few saffron threads, or chopped pistachios. Serve cold with wide straws.
Notes
- Yogurt is key: Must use full-fat yogurt for authentic creamy texture. Low-fat creates thin, watery lassi.
- Cardamom is essential: This distinguishes authentic lassi from mango yogurt drinks. Don’t skip it!
- Mango ripeness: Use the ripest, most aromatic mangoes possible. Alphonso is the gold standard.
- Sweetness: Start with 2 tablespoons sugar and adjust after tasting. Very ripe mangoes need less.
- Consistency: Should be thick but drinkable—between smoothie and milkshake consistency.
- Best fresh: Lassi is best served immediately. Can refrigerate 6-8 hours but texture declines.
- Frozen mango works great: Use frozen Alphonso or Ataulfo mango chunks for year-round lassi.
- Authentic touch: Use freshly ground cardamom from whole pods for best aroma.