Mango Lassi

By Zainab Shah

Published April 7, 2023

Mango Lassi
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Rating
4(503)
Comments
Read comments

Mangoes tend to vary in texture and sweetness depending on where they are from; tart varieties can add sour notes to salad while milder mangoes go well with chile and lime. In Pakistan and across South Asia, there is a revered, intoxicating sweetness to most mangoes. Adding yogurt and milk to chopped bits balances that sweetness and makes this Punjabi mango lassi the perfect chilled drink for hot summer months, when the fruit is in season. This recipe adds honey to the mix, making allowances for the kind of mango that might be available — but you can skip it, if luck sources sweet mangoes. For added luxury, finish the drink off with powdered cardamom and crushed nuts.

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Ingredients

Yield:4 servings
  • 3cups/1½ pounds frozen or fresh chopped mango
  • 2cups full-fat plain yogurt (preferably Desi- or Indian-style)
  • 1cup milk or water
  • 2tablespoons honey
  • ½teaspoon fine sea salt
  • 1teaspoon cardamom powder (optional)
  • 1teaspoon crushed almonds (optional)
  • 1teaspoon crushed pistachios (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

255 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 3 grams dietary fiber; 41 grams sugars; 8 grams protein; 376 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a blender, blend mango, yogurt, milk, honey and salt until smooth.

  2. Step 2

    Pour into glasses and top with cardamom powder and nuts, if using.

Ratings

4 out of 5
503 user ratings
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Comments

SNP

As someone who is Indian, I wouldn't suggest using Greek Yogurt because it'll be more tart than Dhai (which is the typical Desi-style yogurt suggested here). You're also losing the water content needed for being able to blend it.

Anil Verma

Some tips from my family and home state of Bihar, India: In season we made lassi only with the sweetest mangoes and did not have to add sugar. Salt is also a no-no. Yogurt can be stirred (factory-style) or stationary like home-made but definitely not Greek-style. Almonds were used only after soaking, removing skin and grinding the soft nut into a paste which dissolves in the lassi. Sprinkled with cardamom powder as a finish.

R

The recipe doesn't suggest using Geek yogurt folks.

Bethany

I made this with 1-1/2 C. Greek yogurt and 1-1/2 c water (the best local option) the first time and it was delicious, though the salt was too noticeable. The second time I used coconut yogurt and coconut water with a 1/4 tsp salt. It was lovely. This will be my go-to when there are too many ripe mangoes to eat.

Marla W

Skip the salt and use milk, not water

Totally unauthentic but delicious

Sprinkle with Tajin

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