Mango Lassi
Mango pulp gives this yogurt drink a thick, mellow body.
Two fresh servings
Allow 8 minutes, including the stated soaking or cooling. Start with chilled ingredients for no-heat drinks. One tablespoon = 15 ml; one teaspoon = 5 ml.
About Mango Lassi
Mango pulp gives this yogurt drink a thick, mellow body.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Original quantities serve 2. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Measure the ingredients
Measure the ingredient list for your selected servings: plain yogurt, mango flesh, cold water, sugar, cardamom. Keep separately listed cooking, soaking and dilution liquids separate.
Before startingPrepare the key ingredients
Wash the mango before cutting; remove peel and stone and weigh the required flesh.
Follow the ingredient preparation notesSet up the equipment
Measuring jug; Kitchen scale; Measuring spoons; Clean mixing jug; Serving glasses or cups; Suitable blender; Spatula; Knife and board for fruit where listed. Stop electric equipment before scraping or handling its blades.
Clean workspaceCheck allergens and plan service
Milk; use a suitable pasteurized dairy alternative only after checking its texture and label. Have clean serving vessels ready. Keep chilled ingredients refrigerated until their step, and serve the finished drink at the temperature stated in the method.
Before serving
Step-by-step cooking method
1 Prepare the mango
Wash the mango before cutting; remove peel and stone and weigh the required flesh.
2 Measure the base
Measure cold water, sugar, yogurt and cardamom; keep the yogurt chilled.
3 Load the fruit
Put mango, water and sugar in the blender and secure the lid.
4 Blend the fruit
Blend until the mango is smooth and the sugar dispersed.
5 Add the yogurt
Spoon in the yogurt and measured cardamom.
6 Pulse briefly
Pulse for about 15 seconds, stopping once evenly mixed rather than over-whipping.
7 Divide the lassi
Pour the complete batch evenly between chilled glasses.
8 Serve at once
Serve cold; provide spoons if the mango lassi is too thick to sip easily.
Chef’s tips
- Mango pulp gives this yogurt drink a thick, mellow body.
Common mistakes & quick fixes
- Stringy pulp
- Use low-fibre mango or sieve its pulp before adding yogurt.
Variations & serving ideas
Later adjustment: For a later batch, change sweetness gradually while keeping the main ingredient and liquid ratio. Do not add unmeasured water to rescue an over-sweet drink.
Perfect result check
| Drink | Evenly mixed, with no unintended hard pieces; the named main ingredient should remain distinct. |
|---|---|
| Service | Divide evenly and serve at once in clean cold glasses. |
Storage & reheating
| Covered in the refrigerator | Use within 24 hours; immediate serving gives best texture | Use clean untouched portions only. Keep at 4°C or colder; cool heated mixtures promptly in shallow containers. Assembled soda, slush and ice-cream drinks are best mixed only at serving. |
|---|
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Prepare the mango | No heat | Wash the mango before cutting; remove peel and stone and weigh the required flesh. |
| Measure the base | No heat | Measure cold water, sugar, yogurt and cardamom; keep the yogurt chilled. |
| Load the fruit | No heat | Put mango, water and sugar in the blender and secure the lid. |
| Blend the fruit | No heat | Blend until the mango is smooth and the sugar dispersed. |
| Add the yogurt | No heat | Spoon in the yogurt and measured cardamom. |
| Pulse briefly | No heat | Pulse for about 15 seconds, stopping once evenly mixed rather than over-whipping. |
| Divide the lassi | No heat | Pour the complete batch evenly between chilled glasses. |
| Serve at once | No heat | Serve cold; provide spoons if the mango lassi is too thick to sip easily. |
Helpful answers before you cook
What is the key technique?
Mango pulp gives this yogurt drink a thick, mellow body.
Why did my texture change?
Use low-fibre mango or sieve its pulp before adding yogurt.
Can I make a large jug ahead?
Prepare measured components ahead and combine close to service. Fruit pulp settles and foam or frozen ingredients lose texture during storage.
