Mango Lassi

By Zainab Shah

Published April 6, 2023

Mango Lassi
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Rating
4(636)
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.

Featured in: 5 Festive Dishes for an Easy Eid Lunch

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
636 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Karen

Gillian, my spouse has high lipoprotein(a), an inherited condition carried by 20% of the population. I have high small, dense LDL, a more damaging type. Our cardiologist recommends keeping LDL below 50, which he says is the level below which it doesn't significantly accumulate in the arteries. And yes, we try to cut sugar so we don't become insulin resistant. So much for "the myth of low-fat" having "been debunked." Individual people vary significantly.

DL

Did not care for the texture and flavor was muted.

Durga

Use Langra mangoes for best results. 😊

Private comments are only visible to you.

Recipe Tags

or to save this recipe.