Drink recipe
Mango Lassi
Ripe mango, plain yogurt, and a pinch of cardamom blend into a creamy Indian-style lassi in 10 minutes. This gently tangy version uses the fruit's sweetness, with no added sugar in the base recipe.
Ingredients
- 300 g ripe mango flesh, chopped weigh after removing peel and stone; use sweet, non-fibrous mango
- 240 g plain whole-milk yogurt chilled, unsweetened, made with pasteurized milk; regular yogurt, not Greek
- 60 ml whole milk chilled and pasteurized
- 0.125 tsp ground cardamom a small pinch; optional
Instructions
- Wash the mango under running water before cutting. Peel, remove the stone, and weigh the chopped flesh. Use chilled mango, yogurt, and milk for a cold lassi without diluting it with ice.
- Add the milk and yogurt to a blender, then the mango and cardamom. Secure the lid and blend for 30 to 60 seconds, until smooth with no visible mango pieces.
- Stop the blender before scraping down the sides. Blend briefly again if needed. The lassi should pour slowly but freely; if it is too thick, blend in cold water 1 tablespoon at a time until it reaches your preferred consistency.
- Taste before adding anything else. Sweet ripe mango should balance the yogurt's tang. If the mango is tart, see the sweetness adjustment below; any added sweetener changes the no-added-sugar label and nutrition estimate.
- Divide equally between two small glasses and serve immediately. Stir if the lassi separates while standing; this is normal. Refrigerate any portion you are keeping for later promptly.
TryCookMate pairing guide
Pairs Well With
Each pairing links to its permanent recipe page.
Chilled yogurt and sweet mango offer a gentle contrast to the warm spices and tangy tomato sauce. Serve a small glass alongside this rich meal.
Vegetable Biryani →The lassi's cardamom complements the rice's warm aromatics, while its creamy texture contrasts with the separate grains and vegetables.
Healthier Option & Substitutions
Choose ripe mango and plain unsweetened yogurt. The drink still contains naturally occurring sugars from fruit and milk; it is not sugar-free or a low-sugar drink. If needed, add 1 teaspoon of sugar to the full two-serving batch and blend again; this adds about 8 calories and 2 g sugar per serving.
Replace fresh mango with the same weight of unsweetened frozen mango, thawed in the refrigerator until blendable, or unsweetened mango pulp. Sweetened canned pulp changes both the nutrition and no-added-sugar label.
Use the same weight of plain low-fat yogurt and the same volume of low-fat milk for a lighter texture. Nutrition changes with the products used. Thick Greek yogurt needs extra cold water, added gradually.
Use the same weight of plain unsweetened plant-based yogurt and the same volume of unsweetened plant milk. Flavor, protein, allergens, and nutrition will differ; check labels. This variation can be vegan, but the base recipe contains dairy.
Leave out the cardamom for a straightforward mango-and-yogurt flavor. Avoid adding large amounts, which can overwhelm the fruit.
Storage & Serving Advice
Storage
Best freshly blended. Refrigerate promptly in a clean, covered container at 40 F (4 C) or below and use within 24 hours for best quality. Stir or briefly blend before serving. Discard if left at room temperature for more than 2 hours, or more than 1 hour above 90 F (32 C).
Serving
Serve cold in two small glasses, approximately 250 to 300 ml each; final yield varies with the fruit and any water added. A tiny extra pinch of cardamom is optional. Avoid blending in lots of ice, which waters down the mango flavor. Nutrition is an estimate per half-batch using 300 g mango, 240 g plain whole-milk yogurt, and 60 ml whole milk, without added sweetener.
More Drink Ideas
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