Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 2
Drink
Equipment
Blender; knife; glasses.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Prepare · About 5 min
- Cut 250 g ripe mango flesh into pieces. Keep the yogurt and water chilled.
Blend · About 2 min
- Blend 250 g ripe mango flesh, 250 g plain yogurt, 100 ml cold water, 15 g sugar, ⅛ tsp ground cardamom for 1–2 minutes until smooth.
Serve · About 1 min
- Taste; add a little water if too thick. Pour into two glasses and serve cold.
Check: No mango fibres should remain in the drink.
Tips
- Use ripe mango for the smoothest texture.
- Add water gradually if using runny yogurt.
Substitutions
- Use thawed frozen mango.
- Use unsweetened coconut yogurt for a dairy-free version.
Storage
- Get perishable Mango lassi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Mango lassi within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Mango lassi to 74°C / 165°F, stirring or turning it for even heating. When Mango lassi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Cut mango one day ahead and refrigerate.
- Blend shortly before serving; stir if it separates.
FAQ
Can I use canned mango pulp?
Yes. Use the same weight and reduce sugar if the pulp is sweetened.
Why is it very thick?
Thick yogurt and fibrous mango need more water.
Can I add ice?
Yes. Blend a few small cubes if your blender supports ice.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
