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Creamy Mango Lassi (US-Friendly) - A Refreshing, Silky Yogurt Drink

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Mango: 2 heaping cups of ripe mango chunks (fresh or frozen). Ataulfo/Honey or Champagne mangoes are ideal; frozen works great year-round.
  • Plain yogurt: 1 cup. Use whole milk yogurt for the creamiest result; Greek yogurt for extra thickness.
  • Milk: 1/2 to 3/4 cup. Dairy or unsweetened almond/oat milk both work.
  • Sweetener: 1 to 3 tablespoons sugar, honey, or agave (optional, to taste).
  • Ground cardamom: A pinch to 1/4 teaspoon, depending on preference.
  • Vanilla extract: 1/4 teaspoon (optional, for a soft roundness).
  • Lime or lemon juice: 1 to 2 teaspoons, optional, to brighten flavor if mangoes are very sweet.
  • Ice: A handful, especially if using fresh (not frozen) mango.
  • Salt: A tiny pinch to enhance the fruitiness (optional).
  • Garnish: Crushed pistachios, extra cardamom, or a few saffron strands (optional).

Method
 

  1. Prep the mango. If using fresh mango, peel and cube it. If using frozen, measure it straight from the bag. Slightly thaw for 5 minutes for easier blending.
  2. Load the blender. Add mango, yogurt, 1/2 cup milk, 1 tablespoon sweetener, a pinch of cardamom, a small pinch of salt, and a couple of ice cubes if your mango isn’t frozen.
  3. Blend until silky. Start on low, move to high, and blend 30–45 seconds until completely smooth. Scrape down the sides if needed.
  4. Taste and fine-tune. If it’s too thick, add more milk, a splash at a time. If you want more pop, add 1 teaspoon lime juice. Sweeten to taste.
  5. Chill or serve. For best flavor, chill 20–30 minutes. Otherwise, pour into glasses and serve immediately.
  6. Garnish (optional). Sprinkle a dusting of cardamom or a few crushed pistachios. A saffron strand or two makes it fragrant and pretty.