This refreshing Indian yogurt-based drink is the perfect balance of creamy, sweet, and tropical flavors that will transport you straight to the streets of India. Blended with ripe mango pulp and infused with aromatic cardamom and a hint of rose water, this chilled beverage is ideal for hot summer days or as a cooling accompaniment to spicy meals. Each sip delivers silky smoothness with the natural sweetness of fresh mangoes that makes this a beloved classic.
⏱️15 min
📊Easy
👥4 servings
🍽️Snack
vegetarianquickbudget-friendlylight
Ingredients
500 mlplain yogurt
400 gripe mango pulp
250 mlcold milk
3 tablespoonshoney or sugar
0.5 teaspoonground cardamom
0.25 teaspoonrose water
200 gice cubes
8 piecesfresh mint leaves
Instructions
1PREPARE YOUR INGREDIENTS: Ensure your yogurt and milk are well-chilled before starting, ideally refrigerated overnight. If using fresh mangoes instead of pulp, peel, pit, and roughly chop 2-3 ripe mangoes until you have about 400g of mango flesh. The mangoes should be sweet and fragrant when ripe—check by gently squeezing and smelling for that characteristic sweet aroma.
2COMBINE YOGURT AND MANGO: Pour the 500ml of plain yogurt into your blender, then add the 400g of mango pulp or fresh mango pieces. The yogurt should be thick and creamy to create the authentic lassi texture. Blend these two ingredients together for about 30-45 seconds on medium speed until they are well combined and smooth, with no visible chunks of mango remaining.
3ADD SWEETENER AND AROMATICS: Add the honey or sugar (3 tablespoons), ground cardamom (0.5 teaspoon), and rose water (0.25 teaspoon) to the yogurt-mango mixture. Blend for another 15-20 seconds on medium speed to fully incorporate these flavorings throughout. The cardamom provides the traditional warm spice note, while the rose water adds a delicate floral note that is quintessentially Indian—be careful not to add too much rose water as it can become overpowering.
4INCORPORATE COLD MILK: Pour in the 250ml of cold milk gradually while the blender is running on low speed. This will lighten the consistency of your lassi to the perfect drinking texture—it should be creamy but pourable, similar to a thin smoothie. Blend for another 20-30 seconds until everything is well combined and the color is uniform throughout.
5ADD ICE AND CHILL: Add the 200g of ice cubes to the blended mixture and blend on high speed for 30-45 seconds until the ice is crushed and fully incorporated into the lassi. The drink should become frosty, thick, and incredibly refreshing, with a pale golden-orange color. The ice will also help chill the lassi to the perfect serving temperature of around 4-5°C.
6STRAIN AND SERVE: For an ultra-smooth lassi, pour the blended mixture through a fine-mesh strainer into serving glasses to remove any remaining pulp or ice chips, though this step is optional if you prefer a thicker texture. Divide the lassi equally among 4 glasses. Garnish each glass with 2 fresh mint leaves, a light sprinkle of ground cardamom on top, or a thin mango slice on the rim for visual appeal. Serve immediately while it is still cold and frothy, and enjoy this delightful Indian beverage straight away for the best flavor and texture.