Drink · indian cuisine

Creamy Mango Lassi

Name: Creamy Mango Lassi
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Cuisine: Indian
Ingredients: 1 cup plain whole milk yoghurt; 1 ripe mango, peeled and cubed (or ½ cup mango pulp); ½ cup cold milk; 2 tbsp sugar (or to taste); ¼ tsp cardamom powder; Pinch of saffron; Ice cubes; Chopped pistachios for garnish

Only ripe mango. Thick yoghurt. Cardamom pinch. Sweetness last, after tasting.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-16

⏱ 10 min 👤 2 glasses 🔥 Easy ⭐ 4.9 / 5

Recipe card

Prep10 min

Cook10 min

Total10 min

Yield2 servings

Rating4.9 / 5

Calories140

CuisineIndian

CourseDrink

Jump to ingredients Jump to method Nutrition

Why this recipe works

Mango lassi should coat the glass, not splash like juice. Thick yoghurt and ripe mango do the work. Alphonso or Kesar pulp is luxury; any sweet ripe mango works if you blend smooth.

Ice at the end keeps it frosty without watering the blend too early.

Expert kitchen tips

Use full-fat or Greek-style yoghurt for body.
Taste sweetness after blending — mangoes vary.
Cardamom is subtle; do not overpower the fruit.

Ingredients

1 cup plain whole milk yoghurt
1 ripe mango, peeled and cubed (or ½ cup mango pulp)
½ cup cold milk
2 tbsp sugar (or to taste)
¼ tsp cardamom powder
Pinch of saffron
Ice cubes
Chopped pistachios for garnish

Step-by-step method

If using fresh mango, blend mango chunks until smooth. Alphonso or Kesar mango gives the best flavour.
Add yoghurt, cold milk, sugar and cardamom to the blender.
Blend everything together for 1–2 minutes until completely smooth and frothy.
Taste and adjust sweetness.
Add ice cubes and blend once more briefly for an icy-cold lassi.
Pour into glasses and garnish with saffron threads and chopped pistachios.

💡 If I am cooking this for guests: use full-fat thick yoghurt (like Greek yoghurt) for a rich, creamy lassi. Thin yoghurt makes a watery drink. Room temperature yoghurt blends more smoothly.

Estimated nutrition

About 140 calories per serving (based on 2 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

Blended and poured cold

I blend mango lassi thick enough to cling to the glass, then chill the pitcher ten minutes before pouring. A pinch of cardamom or a mint leaf is optional; ripe mango does most of the talking.

Drink within a day for the brightest flavour. Leftover lassi can become a freezer popsicle or a base for overnight oats — whisk again after chilling because it separates. Keep it refrigerated, never on the counter.

This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.