WeekTable
Menu
Plan my week
AI-generated photograph: A tall glass of thick golden mango lassi on a pale stone coaster, a dusting of ground cardamom on the froth and a slice of fresh mango on the rim

Home · Recipes · Mango lassi

South Asian · Drinks

Mango lassi

ripe mango · cool yoghurt · cardamom

AI-generated photograph

A thick, cold blend of ripe mango, yoghurt and a little cardamom. Sweet, tangy and smooth, it cools the mouth after spice.

Contains: milk, as written. Contains milk, from the yoghurt and the whole milk. With the vegan swap, check the oat milk carton for gluten.

Ingredients

  • 2 large ripe mangoes (about 500g of flesh)
  • 400g plain natural yoghurt
  • 200ml whole milk, cold
  • 2 tablespoons granulated sugar, or to taste
  • A quarter teaspoon ground cardamom, plus a pinch to finish

Plan a week with South Asian dishes

Let's cook

  1. Peel the mangoes with a vegetable peeler. Slice the flesh away from the large flat stone in the middle and chop it roughly.
  2. Put the mango, yoghurt, milk, sugar and cardamom in a blender with a handful of ice cubes.
  3. Blend for about 1 minute until completely smooth and frothy.
  4. Taste. Ripe mangoes vary, so add a little more sugar if it is sharp, or a splash more milk if it is too thick to pour.
  5. Pour into 4 chilled glasses and finish each with a tiny pinch of cardamom. Serve straight away.

Tips

  • The riper and more fragrant the mango, the better the lassi. Honey or Alphonso mangoes are the sweetest.
  • Chill the glasses in the freezer for 10 minutes for a frosted look.

Swaps

  • Tinned mango: use 450g of tinned Alphonso or Kesar mango pulp from the world foods aisle and leave out the sugar, as it is already sweet.
  • Vegan: use plain coconut yoghurt and oat milk (choose a gluten free oat milk to keep it gluten free). It is then dairy free and vegan.

More in the South Asian meal plan

Our own recipe. The photograph is AI-generated.

From the same kitchen

What goes with it.

The South Asian meal plan