Creamy mango and yogurt smoothie with cardamom
Mango Lassi
Prep Time
5 min
Cook Time
0 min
Total Time
5 min
Servings
2
2 glasses
Difficulty
Easy
Cost
Budget
$
Mango Lassi
Creamy mango and yogurt smoothie with cardamom
★4.5(20)
A thick, frosty blend of ripe mango, creamy yogurt, and a hint of cardamom. India's most refreshing drink and the perfect pairing for a spicy meal.
5m
Prep Time
0m
Cook Time
5m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Mango lassi is the drink that cools you down after a fiery Indian meal—thick, creamy, and bursting with ripe mango sweetness. Two ingredients, one blender, and thirty seconds stand between you and refreshment.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Mango Lassi is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 cup ripe mango pulp (fresh or canned Alphonso)
- 1 cup plain yogurt (full-fat)
- 1/2 cup cold milk
- 2 tbsp sugar or honey (adjust to mango sweetness)
- 1/4 tsp cardamom powder
- Ice cubes and a pinch of saffron for garnish
Instructions
- 1
Add mango pulp, yogurt, milk, sugar, and cardamom to a blender.
- 2
Add 4-5 ice cubes for a frosty consistency.
- 3
Blend on high for 30 seconds until smooth and frothy.
- 4
Taste and adjust sweetness—it should be sweet but with a pleasant yogurt tang.
- 5
Pour into tall glasses, garnish with a pinch of saffron or cardamom, and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
MangoStrawberries or banana
Both make delicious lassi variations
YogurtCoconut yogurt
For a dairy-free version
Tips & Storage
Pro Tips
Alphonso mango pulp (available canned) gives the most authentic, intensely mango flavor.
Freeze mango chunks for an even thicker, slushier lassi without dilution from ice.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best served immediately. Can be refrigerated for a few hours but will separate.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (10mg) · 2 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates32g
Fat4g
Fiber80mg
Sugar1g
Sodium28g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen mango?
- Yes, frozen mango works perfectly and eliminates the need for ice cubes.
- Is lassi just a smoothie?
- Lassi is specifically yogurt-based, giving it a tang that distinguishes it from fruit smoothies.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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