Mango Lassi – This creamy drink is made from mango, yogurt, honey, and freshly ground cardamom, and it’s the perfect companion for a hot day!
Mango lassi originated in the Punjab region of North India. The cooling drink was created for its Ayurvedic properties and to provide those who drink it relief from the hot summer sun and humid days. My husband often says there is nothing quite like freshly prepared lassi made from fruits that are in season; it’s filling and satisfying!
WHAT’S IN MANGO LASSI?
- Mango: I use four ripe mangos to make lassi. Substitute mango concentrate if you’re in a pinch or prefer something sweeter. I suggest adding an 18-ounce can if you decide to go that route.
- Yogurt: Dahi is our yogurt of choice. Another great alternative, especially if you want to sneak a little protein into the drink, is to use full-fat Greek yogurt.
- Cardamom: Balance the overall sweetness with warm and freshly ground cardamom powder.
- Honey: Add a little honey to compliment the natural sweetness of the mango.
HOW TO MAKE MANGO LASSI
Remove the green shell from the cardamom pod, then grind the black seeds into a powder using a mortar and pestle.
Pour it into a drinking glass to serve.
- I use honey to make this recipe, but if you’re using mango concentrate, I recommend reducing or eliminating it; most store-bought concentrates have a good amount of sugar in them already.
- If you’re not used to making recipes with fresh mango, check out our guide on How to Cut a Mango.
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HOW TO CHOOSE THE RIGHT MANGO
Ripe, not overly ripe, mangos work best, and here’s how to find them!
- LOOK – Color is more of an indicator of the type of mango and has less to do with ripeness. Instead, look for a more rounded shape.
- TOUCH – The outside of the mango should feel soft but not mushy.
- SMELL – A ripe mango will have a fruity aroma near the stem.
If you don’t have access to ripe mangos, leave unripened mangos on the countertop at room temperature; they will take a few days to ripen.
- Instant Pot Chicken Biryani
- Chicken Karahi
- Aloo Paratha
- Butter Chicken
- Karahi Gosht (Lamb or Mutton Karahi)
- Chole Bhature
- Chana Masala
- Moong Dal (Instant Pot and Stovetop)
WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – This drink will keep for 1-2 days.
- FREEZER – Make more than you need and freeze it for a quick snack. Transfer it to a freezer-safe container or bag. When you’re ready for a drink, thaw it on the counter for 2-3 hours before use.
- REPURPOSE – Make mango lassi popsicles or milkshakes!
YOU SHOULD ALSO TRY:
- Grilled Tandoori Chicken
- Masoor Dal (Instant Pot and Stovetop)
- Aloo Keema
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- 1 teaspoon green cardamom, 5-6 pods, green shell removed, and seeds ground
- 4 mangos, ripe
- ½ cup dahi or full-fat Greek yogurt
- 1 teaspoon honey
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.