Indian · Drink · Free recipe

Mango Lassi with Yogurt

Name: Mango Lassi with Yogurt
Yield: 4 small glasses
Cuisine: Indian
Ingredients: 400 g peeled pitted ripe mango flesh; 500 g pasteurised plain yogurt; 150 ml cold whole milk; 25 g sugar; 1/4 tsp ground cardamom

Measured ripe mango makes a cold yogurt drink with a restrained cardamom note.

From the World Recipes at Home collection · BSIN · 21 October 2026

Jump to recipe ↓The India cookbook →

Active preparation: 15 min
Cooking: No cooking
Makes: 4 small glasses
Additional time: Chill all ingredients beforehand; chill blended drink 30 min

Mango Lassi with Yogurt from our India collection

At the table

A home-kitchen version.

Ripe mango and plain yogurt make a thick, gently spiced lassi. This version uses fresh mango flesh, milk, sugar and a measured amount of cardamom.

Chill the ingredients beforehand and allow the blended drink its stated chilling time. It is a freshly prepared dairy drink, not a shelf-stable bottled product.

The recipe

Mango Lassi with Yogurt

Makes 4 small glasses

Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.

Ingredients

Equipment

Clean board; knife; blender; four glasses

Allergen notes

Milk

Method

Choose sound ripe fruit. Wash mango skins before cutting so dirt is not transferred to the flesh. Peel, remove the stones and weigh four hundred grams usable ripe flesh. This is not the weight of whole fruit with peel and stone, nor a sweetened canned puree of unknown sugar content.
Keep a cold dairy base. Use pasteurised yogurt and cold milk within their opened-package limits. Chill ingredients in the refrigerator before blending. This drink receives no heat treatment, so clean the blender, jug and ready-to-eat board and keep them separate from raw meat equipment.
Prepare an even blend. Cut mango into small pieces and put all fruit in the blender. Add every measured gram of yogurt and all milk, followed by sugar and cardamom. No water, ice cubes or additional cream is hidden in the formulation to alter its thickness or yield.
Blend thoroughly while cold. Blend until smoothly combined, stopping to scrape the sides with a clean spatula if needed. Mango variety affects fibre and colour. This independently measured drink has a modest fixed sugar amount; it is not a nutrition claim or a guarantee of identical sweetness from every fruit.
Allow a short refrigerated chill. Pour the whole drink into a covered jug and refrigerate at 4°C or colder for thirty minutes. This rest cools the mixture; it is not fermentation, sterilisation or preservation. Stir once before pouring so each serving receives the same mango-yogurt mixture.
Share four glasses. Divide evenly among four small glasses without unlisted pistachios, mint, saffron or mango garnish. Keep unused drink refrigerated and use within one day or a shorter yogurt-label limit. Do not leave milk and fruit standing warm for a prolonged serving period.

Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.

Small details, better results

Before you cook

Weigh the peeled, pitted mango flesh rather than whole fruit.
Use the plain pasteurised yogurt specified in the recipe; sweetened yogurt changes the balance.