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When mango season arrives, mango lassi is non-negotiable. It's thick, cold, just sweet enough, and takes about five minutes to make — no cooking, just a blender.
A pinch of cardamom is the small detail that makes it taste like the lassi from your favourite dhaba rather than a simple smoothie. Top it with crushed pistachios and serve it alongside a spicy chicken biryani or karahi to cool everything down.
The recipe
Mango Lassi
Thick, creamy mango lassi in 5 minutes with ripe mangoes, yogurt and a hint of cardamom — the ultimate summer drink.
Instructions
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- Add mangoes, yogurt, milk, sugar, cardamom and ice to a blender.
- Blend for 45–60 seconds until completely smooth and frothy.
- Taste and add more sugar if needed. Add more milk for a thinner lassi.
- Pour into tall glasses, top with chopped pistachios, and serve immediately.
Nutrition (per serving, approx.)
- Calories
- 230
- Protein
- 7 g
- Carbs
- 40 g
- Fat
- 5 g
Tips for the best Mango Lassi
- Sweet varieties like Chaunsa or Sindhri make the best lassi — they need very little sugar.
- Out of season? Use 1 cup of canned mango pulp and skip the sugar.
- Use thick, slightly sour yogurt for the most authentic taste.
Frequently asked questions
Can I make mango lassi without sugar?
Yes. Very ripe mangoes are sweet enough on their own. You can also use a couple of dates instead.
How long does mango lassi last?
It's best fresh, but you can keep it covered in the fridge for up to 24 hours. Shake or stir before serving.
