🥭 Mango Lassi
Mango lassi is a thick, chilled Indian yogurt drink blended with ripe mango, a little sugar and a pinch of cardamom. It is smooth, tangy and fruity at the same time, and its creaminess makes it a natural partner for spicy curries and grills. It is served cold in a tall glass, sometimes as a dessert in its own right.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g plain yogurt
- 250 g ripe mango flesh
- 1–2 tbsp sugar
- 1 pinch ground cardamom
- 4 ice cubes
Method
- Put the yogurt, mango, sugar and cardamom in a blender.
- Add the ice and blend until completely smooth.
- Taste and add a little more sugar if the mango is tart.
- Pour into glasses and serve immediately.
How to make it lighter
- Use low-fat yogurt for a lighter lassi.
- Skip the sugar when the mango is very ripe — 1 tbsp sugar ≈ 50 kcal.
- Make it thinner with cold water and ice for a larger, lighter glass.
History
Lassi is a traditional yogurt drink of Punjab and North India, made sweet or salted for centuries. The mango version became widespread with Indian restaurants abroad and is now one of the best-known Indian drinks worldwide.
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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 →