Mango Lassi with Cardamom

Mango lassi is a creamy, refreshing yogurt drink from India, made with ripe mango, plain yogurt, a little milk and a pinch of cardamom. It is thick, cool and naturally sweet, with a gentle tang from the yogurt. It is a wonderful partner for spicy food and just as good on its own as a midday drink or a simple dessert.

It takes about five minutes in a blender. When fresh mangoes are not in season, canned mango pulp or frozen mango chunks make a lassi that is just as delicious, sometimes even more so.

Mango Lassi with Cardamom

Mango lassi is a creamy, refreshing yogurt drink from India, made with ripe mango, plain yogurt, a little milk and a pinch of cardamom. It is thick, cool and naturally sweet, with a gentle tang from the yogurt. It is a wonderful partner for spicy food and just as good on its own as a midday drink or a simple dessert.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups ripe mango fresh or frozen chunks, or 1 cup canned mango pulp
• 1 cup plain whole-milk yogurt
• 1/2 cup cold milk or water
• 1–2 tbsp honey or sugar to taste
• 1/4 tsp ground cardamom or seeds from 3 pods, crushed
• 1 pinch salt
• 4 ice cubes optional
• 1 tsp pistachios chopped, for serving, optional

Method

 

1. Peel and cube the mango if using fresh fruit (see the video for a quick method).
2. Add the mango, yogurt, milk, honey, cardamom and salt to a blender.
3. Blend on high until completely smooth and frothy, about 1 minute.
4. Taste and add more honey if your mango is tart, or more milk if it is too thick.
5. Add the ice and blend briefly if you want it extra cold.
6. Pour into glasses, sprinkle with a pinch of cardamom and chopped pistachios and serve right away.

Notes

• Use very ripe, fragrant mangoes for the best flavor.
• Canned Alphonso or Kesar mango pulp gives a classic, intensely flavored lassi.

Choosing mangoes

A ripe mango gives slightly when pressed, like a ripe avocado or peach, and smells sweet and fruity near the stem. Color is not a reliable guide, because different varieties ripen to green, yellow, orange or red. Ataulfo, sometimes called honey mangoes, are small, golden and very sweet with almost no fibers, which makes them perfect for drinks.

If your mangoes are firm, leave them on the counter at room temperature for a few days. Once ripe, they can be refrigerated for several days.

Fresh, frozen or canned

Each option makes a good lassi. Fresh mango gives the brightest flavor in summer. Frozen chunks are convenient, available all year and make the drink thick and cold without ice. Canned mango pulp, sold in Indian grocery stores and many supermarkets, is often made from intensely flavored varieties and is already sweetened, so you may need less honey.

Taste the mango first and adjust the sweetener accordingly. Overly sweet lassi loses its pleasant tang.

About the yogurt

Use plain, unsweetened whole-milk yogurt for the creamiest result. Greek yogurt makes a very thick lassi, so thin it with extra milk. Low-fat yogurt works but gives a thinner drink. Avoid flavored yogurts, which add a lot of sugar and compete with the mango.

The small pinch of salt may seem strange in a sweet drink, but it brings out the fruit flavor and balances the tang.

Cardamom and other flavors

Cardamom is the traditional spice, with a floral, slightly citrusy aroma that pairs beautifully with mango. For the freshest flavor, crush the seeds from a few green pods in a mortar instead of using pre-ground spice. A few strands of saffron soaked in warm milk or a drop of rose water are also traditional and lovely.

Serving it

Lassi is often served with spicy Indian dishes because the cool yogurt balances the heat. Serve it in tall glasses with a sprinkle of pistachios or a few saffron threads. Leftover lassi can be poured into ice pop molds and frozen for a cold treat.

Salty and plain versions

In India, lassi is not always sweet or fruity. Plain sweet lassi is simply yogurt whisked with water, sugar and a little cardamom, while salted lassi is seasoned with salt and toasted ground cumin and is especially refreshing on a hot day. Once you have made mango lassi a few times, try these simpler versions too, adjusting the thickness with cold water until it pours easily.

Variations and swaps

• Use a plant-based yogurt and oat or almond milk for a dairy-free version.
• Replace the honey with maple syrup or a pitted date.
• Add a few strawberries or a ripe banana with the mango.
• Use a pinch of cinnamon instead of cardamom.

Storage

Mango lassi is best fresh, but it keeps in a covered jar in the fridge for up to 24 hours. It may separate slightly; shake or stir before serving. For longer storage, freeze it in ice pop molds.

Questions readers ask

Is mango lassi the same as a smoothie?

It is similar, but lassi is a traditional yogurt drink, usually thinner and tangier than most smoothies.

Can I make it without a blender?

Mash very ripe mango until smooth, then whisk it vigorously with the yogurt, milk and spices.

How do I make it thicker?

Use frozen mango, Greek yogurt or less milk.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.