Mango Lassi

There is nothing unique about this common recipe so I am not going to spend time in giving context and recipe tips. A few quick things about this recipe that I do want to call out. You can add a few strands of saffron to add colour and flavour to the lassi if you want. Though not mandatory. While churning the lassi make sure that the yoghurt and milk (or water) is cold and the mango should be added chilled as well into the lassi. This will create the thick, frothy surface texture. Goes without saying do pick good quality sweet and ripe mangoes for the lassi. That makes all the difference. Summer is here and the Mango Lassi is the ideal refreshing drink for the season. Happy Fooding Around.


Mango Lassi


Shake And Chill



  • 1 cup mango or 240 ml of Mango pulp made out of 2 -3 fresh sweet ripe Mangoes
  • 1 cup or 240 ml whole milk Yoghurt or Dahi
  • ½ cup cold Milk (or cold water)
  • 12 Tbsp sugar (adjust according to taste)
  • ¼ Tsp Cardamom powder
  • Ice cubes (optional)
  • Pistachios to garnish (optional)
  • Saffron strands to garnish (optional)


  1. To make the mango pulp, I blended 2 large mangoes in a blender to a smooth texture. You may use canned mangoes in case sweet mangoes are not season.
  2. Add the cold milk (or water), sugar and the cardamom powder. Blend well together using an immersion blender or a regular mixer/blender.
  3. Pour the mango lassi into individual serving glasses and chill. Garnish with some pistachios and saffron strands before serving.
  4. Serve immediately or chill further in the refrigerator before serving.


For the best flavour and taste use fresh, sweet, seasonal mangoes. Also make sure that the yoghurt and milk is cold along with the mango which should be added chilled as well into the lassi.


  • Serving Size: 2 -3

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