Mango lassi
आम लस्सी
Yoghurt, ripe mango, a pinch of cardamom — the restaurant cooler that is still a real Punjabi-ish glass.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: आम लस्सी.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 8 min
- Cook
- —
- Rest
- None
- Total
- 8 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Lassi is yoghurt thinned and drunk. The mango version is ripe fruit, yoghurt, a little sugar or honey, ice, and optional cardamom. It should taste of mango, not of milkshake syrup. Alphonso or Kesar when you can; a good ripe supermarket mango when you cannot. Salted lassi is the other, savoury glass. Blend chilled yoghurt with ripe mango flesh, a splash of water or ice, and only enough sugar or honey to lift the fruit. Cardamom is optional and should stay in the background. Nectar from a tin makes a milkshake; frozen mango works if you add a little extra yoghurt so it does not go icy. Salted lassi is a different glass: cumin, salt, no fruit. Taste before you pour. It should drink like mango and yoghurt, not like dessert syrup.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Blend mango, yoghurt, ice, optional milk, sugar and cardamom until smooth.
3 minStep 2
Taste. More mango if it is shy, more yoghurt if it is candy.
1 minStep 3
Pour. A pinch of cardamom on top. Drink cold.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
Fresh mango → Unsweetened canned pulp (Kesar/Alphonso)
The restaurant shortcut. Watch the sugar.
Tips
- Frozen mango works. Reduce ice.
- A pinch of salt makes the fruit louder.
History & culture
North Indian and Pakistani yoghurt drinks. The sweet mango one travelled with restaurants. Street lassi can be thicker than this. North Indian and Pakistani homes drink lassi as a cooler with heavy meals; the mango version is seasonal when the fruit is cheap and loud. Restaurant menus abroad made the sweet glass year-round. Street shops often serve it thicker, sometimes finished with a spoon of malai. A thin takeaway cup is a later convenience, not the only correct texture.
Yoghurt drinks are old. Mango as a seasonal luxury in a glass is older than the plastic takeaway cup. Cultured-milk drinks are old across the subcontinent. Mango as a luxury fruit in a yoghurt glass follows harvest calendars, not a branded smoothie bar. The plastic lid and the food-colour version are recent. Name the fruit you used; Alphonso season is short and the rest of the year is whatever ripe mango you can get.
Regional variation
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Mango lassi take?
8 min all in — 8 min prep. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 glasses. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Blender.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
1 tbsp (optional) of Sugar.
What can I use instead?
Fresh mango → Unsweetened canned pulp (Kesar/Alphonso). The restaurant shortcut. Watch the sugar.
Any tips from this recipe?
Frozen mango works. Reduce ice. A pinch of salt makes the fruit louder.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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