A creamy mango lassi made with ripe mangoes, yogurt, milk, and a light cardamom finish.
Calories
210kcal
Protein
7g
Carbs
42g
Fat
4g
Peel and chop fresh mangoes, or measure thick mango pulp if using canned pulp.
Add mango, yogurt, milk, sugar, cardamom, and ice to a blender.
Blend for 30 to 45 seconds until the lassi is creamy and completely smooth.
Taste and adjust sweetness or thickness with more milk. Serve chilled in tall glasses.
Mango lassi is one of the easiest ways to turn ripe mangoes into something cool, creamy, and refreshing. It balances sweet mango pulp with chilled yogurt and a soft cardamom finish.
Serve this recipe fresh for the best flavor and texture. For a full Lagrub-style table, pair it with a complementary side, chutney, salad, or drink depending on the category.
Store leftovers in an airtight container in the refrigerator. Reheat gently where needed, and avoid overheating dairy-based or crispy components so the texture stays pleasant.
Yes, frozen mango works well and makes the lassi thicker and colder. Let it soften slightly before blending if needed.
Yes. If your mangoes are naturally sweet, you can skip the sugar or sweeten to taste with honey or another sweetener.
Mango lassi is best enjoyed fresh but can be kept in the refrigerator for up to 24 hours in a covered container. Stir well before serving.
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