Mango Lassi Recipe
Make Mango Lassi Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lassi Base
Flavor & Texture
Garnish (optional)
Method
Prepare Mango
Choose and prep mango
Select a ripe, fragrant mango (e.g., Alphonso or Ataulfo) for best flavor. Peel the mango, cut the flesh away from the pit, and roughly chop until you have about 1 cup of packed pieces.
If using frozen mango, thaw slightly until pieces are pliable but still cold (about 15–20 minutes) so they blend smoothly.
Blend Lassi
Combine ingredients
In a blender, add the chopped mango, 1 cup plain whole-milk yogurt, 1/2 cup cold milk, 2 tablespoons granulated sugar, 1 teaspoon honey (if using), 1 teaspoon fresh lime juice, 1/4 teaspoon ground cardamom, and a pinch of salt.
Add ice
Add about 4 ice cubes to the blender for a chilled, slightly frothy texture. If you prefer a thicker lassi, use fewer or no ice cubes and add a few frozen mango pieces instead.
Blend
Secure the lid and blend on high for 30–45 seconds, or until completely smooth and lightly frothy. Stop and scrape down the sides with a spatula once, then blend another 10–15 seconds to fully incorporate.
Serve & Garnish
Portion
Pour the mango lassi into two tall glasses (about 8 oz / 250 ml each).
Garnish
Sprinkle a small teaspoon of finely chopped pistachios over each glass, add a mango slice to the rim, and top with a mint leaf if desired.
Serve immediately while chilled. Leftover lassi can be refrigerated in a sealed container for up to 24 hours; stir or shake before serving as separation may occur.