🥭 Mango Lassi (Café Style)
Café-style mango lassi is the version served in Indian restaurants and cafés: mango pulp blended with yogurt and a splash of milk, sweetened and scented with cardamom. Milk makes it slightly thinner and milder than a home-style lassi, while the mango keeps it thick and fruity. It comes ice-cold in a tall glass.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g mango pulp
- 200 g plain yogurt
- 100 ml milk
- 1 tbsp sugar
- 1 pinch ground cardamom
- Ice cubes
Method
- Blend the mango, yogurt, milk, sugar and cardamom until smooth.
- Add a few ice cubes and blend briefly again.
- Pour into tall glasses and serve cold.
How to make it lighter
- Ask for it without added sugar — canned mango pulp is often already sweetened.
- Make it with skimmed milk and low-fat yogurt.
- Treat a large glass as a dessert rather than a drink alongside one.
History
Lassi has long been a yogurt drink of Punjab and North India; the mango lassi with added milk is the version that spread through Indian restaurants in the UK, the Gulf and beyond, where it is now a menu standard.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →