Everyday Kitchen

Indian · Drinks

Mango lassi

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free

Blend ripe mango with yogurt and a little chilled water. Taste before adding sugar because mango sweetness varies.

Prep
10 min
Cook
0 min
Total
10 min
Servings
2
Difficulty
Easy
Cuisine
Indian
Course
Drinks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of mango lassi
Representative photograph of mango lassi. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Drink

Equipment

Blender; knife; glasses.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 5 min

  1. Cut 250 g ripe mango flesh into pieces. Keep the yogurt and water chilled.

Blend · About 2 min

  1. Blend 250 g ripe mango flesh, 250 g plain yogurt, 100 ml cold water, 15 g sugar, ⅛ tsp ground cardamom for 1–2 minutes until smooth.

Serve · About 1 min

  1. Taste; add a little water if too thick. Pour into two glasses and serve cold.

    Check: No mango fibres should remain in the drink.

Tips

  • Use ripe mango for the smoothest texture.
  • Add water gradually if using runny yogurt.

Substitutions

  • Use thawed frozen mango.
  • Use unsweetened coconut yogurt for a dairy-free version.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Cut mango one day ahead and refrigerate.
  • Blend shortly before serving; stir if it separates.

FAQ

Can I use canned mango pulp?

Yes. Use the same weight and reduce sugar if the pulp is sweetened.

Why is it very thick?

Thick yogurt and fibrous mango need more water.

Can I add ice?

Yes. Blend a few small cubes if your blender supports ice.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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