Mango Lassi

Name: Mango Lassi Recipe With Cardamom & Saffron
Prep time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 2 cups chopped mangoes (- alphonso or any sweet, pulpy mango variety, about 3 to 4 medium sized); 4 to 5 tablespoon sugar (or honey, add as required - optional); 2 cups curd (or yogurt, cold or chilled); 2 to 3 tablespoons light cream (or malai - optional); 4 to 5 ice cubes (- optional); ½ teaspoon cardamom powder ((ground cardamom)); 1 tablespoon rose water; 8 to 10 saffron strands; 3 to 4 mint sprigs; 2 to 3 tablespoons chopped mangoes; 1 to 2 tablespoons almond slivers (or chopped cashews or pistachios slivers); 1 to 2 tablespoons chocolate shavings (or grated chocolate); ¼ cup whipped cream (- lightly sweetened)

Mango Lassi is a smooth, creamy North Indian yogurt drink made by blending ripe mangoes with cold curd, cardamom, saffron and rose water. Its thick texture and aromatic spice blend make it a refreshing summer beverage that takes just minutes to prepare.

🌍North Indian 🏷️Mango lassi

Total

15 min

Servings

3

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Vegrecipesofindia · by Dassana Amit

Ingredients

2 cups chopped mangoes (- alphonso or any sweet, pulpy mango variety, about 3 to 4 medium sized)

4 to 5 tablespoon sugar (or honey, add as required - optional)optional

2 cups curd (or yogurt, cold or chilled)

2 to 3 tablespoons light cream (or malai - optional)optional

4 to 5 ice cubes (- optional)optional

½ teaspoon cardamom powder ((ground cardamom))

1 tablespoon rose water

8 to 10 saffron strands

3 to 4 mint sprigs

2 to 3 tablespoons chopped mangoes

1 to 2 tablespoons almond slivers (or chopped cashews or pistachios slivers)

1 to 2 tablespoons chocolate shavings (or grated chocolate)

¼ cup whipped cream (- lightly sweetened)

13 Ingredients

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Instructions

1
Rinse, peel and chop the mangoes.
2
In a blender or mixer, puree the mangoes with sugar or honey, cardamom powder or saffron or rose water.
3
Make a smooth puree without any finer chunks of mangoes in it.
4
Add the chilled curd (yogurt) and light cream. Adding light cream is optional
5
Add ice cubes. This is also optional.
6
Blend until all the ingredients are mixed well, evenly and the yogurt has become smooth.
7
if you prefer a slightly thin consistency add some milk or water while blending. Taste mango lassi and add a few teaspoons of sugar if it tastes slightly tangy or sour. Blend again.
8
Pour in glasses and serve straightaway.
9
Enjoy Mango Lassi as is or choose to top or garnish with herbs or nuts. For herbs, mint leaves are the best flavor pairing with both mangoes and yogurt. You can top the lassi with some chopped mango cubes.
10
Top with almond slivers, pistachio slivers or chopped cashews to add some crunch in your lassi.
11
Chocolate shavings or grated chocolate also make for a great topping option.
12
A topping of lightly sweetened whipped cream also tastes good.
13
If you make a large batch of this recipe, store any leftovers in your refrigerator. It keeps well for 1 day in the refrigerator.
14
You can choose to freeze the mango lassi in ice trays or popsicle moulds to be enjoyed later as a frozen mango-yogurt dessert.

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Tips & Notes

Pro tips

Chill all ingredients including the blender jug beforehand to maintain the creamy texture without over-dilution from melting ice.
Blend on high speed for 30–45 seconds until completely smooth; over-blending can incorporate excess air and make the lassi thin.
Use light cream (malai) to enhance richness; it is optional but elevates the traditional thick consistency.
Toast saffron strands lightly before adding to enhance their aroma, or steep them in a tablespoon of warm milk first for deeper color.

Substitutions

Curd → Greek yogurt (tangier, use slightly less) or coconut yogurt (dairy-free option)
Light cream → condensed milk (1 tablespoon, reduces need for added sugar) or full-fat milk
Rose water → kewra water (similar floral note) or omit entirely for a spice-forward version
Saffron → a pinch of turmeric (earthy note, use ¼ teaspoon) or omit for a simpler lassi