Homemade Mango Lassi Recipe

Refreshing mango lassi with a straw in a glass.

Author:

Soniya Saluja

Easy restaurant style mango lassi is a refreshing, creamy drink. It is one of the most popular drinks that you can find at nearly any Indian restaurant.

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Course: Drinks

Cuisine: Indian

Prep Time: 5

Servings:

4 servings

Calories:

71kcal

Ingredients

2 ripe firm mangoes 1.5 cup Mango cubes
1 cup Plain Yogurt whole milk yogurt, cold
½ cup Milk cold, or water to adjust consistency
4 teaspoon Sugar
1 pinch Cardamom powder (Elaichi)/ optional

For Garnishing - optional

Saffron Kesar
Pistachio
Mint leaves

Instructions

First, position the mango with the stem side down on a cutting board.
Next, use a large sharp knife to cut alongside the wide part of the pit as close to it as possible from the top of the mango down one side of the pit.
Repeat the same process on the other side of the mango. You will end up with two halves and a middle section with the pit intact.
When ready, cut the two small sides off the middle section from the top down the side towards the stem. Once done, you should have four pieces of mango.
Next, score the mango flesh for any of the four pieces by making lengthwise and crosswise cuts, being careful not to cut through the peel.
Finally, use a spoon to scoop out the pieces of mango from the peel.
Next, put the mango pieces, yogurt, milk, sugar, and cardamom into a blender and mix until smooth.
Add water or milk to adjust the consistency to your preference and then blend in some ice to chill it even more.
To serve, pour the mango lassi into serving glasses and then garnish with saffron, pistachios, and mint leaves.

Video

Notes

Make sure to keep the yogurt, mango, and milk chilled so it stays very cool and refreshing.
Use a sharp knife to chop up the mango to help cut through the flesh and prevent injury.
Avoid using flavored yogurts or non-fat yogurt. These don’t work well in lassi.
You don’t have to add any spice or herbs to the lassi. Leaving them out will help focus the flavor on the mango.
If you can find fresh mangoes, we find they are worth the extra work. If you use frozen or pulp, the results will be similar, but it may not be quite as fresh tasting. But they do offer a great short cut for when you are short on time and want a refreshing drink.
You can use canned pulp in a pinch. When you use pulp, make sure to adjust the sugar since most canned pulp has added sugar. If you add additional sugar, it may get too sweet.

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