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Drinks · Indian

Mango Lassi

Thick, cold and sunny: mango and yogurt blended smooth with a squeeze of citrus.

Hands-on
10 min
Hands-off
10 min
Total
20 min
Makes
5 cups (about 1.2 L)
Serves
5

20 min total, 10 active. The recipe starts with mango that is already defrosted. If yours is frozen solid, thaw it in the fridge first; that time isn't included.

  • easy
  • vegetarian
  • gluten-free
  • no-cook
  • summer
  • blender
  • kid-friendly

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Mango Lassi
Amount
Units

Ingredients

You need: blender · measuring cups or scale · glasses · covered jug (if making ahead)

Contains: milk

Method

  1. Load the blender

    Put 454 g (3 cups) defrosted mango cubes, 227 g (1 cup) Greek yogurt, 240 ml (1 cup) milk, 149 g (3/4 cup) sugar, 2 tsp lemon juice, 1/4 tsp kosher salt and 60 ml (1/4 cup) water in the blender.

    Otto tried this firstOtto forgets to put the lid on before pressing 'high'. Lid on, hand on the lid, then blend.

  2. Blend

    Blend on high for about 1 minute, until completely smooth.

  3. Serve

    Pour into glasses and serve cold, plain or over ice.

Swaps

  • Instead of frozen mango (454 g / 3 cups): 3 cups chopped ripe fresh mango, from 2 to 3 mangoes Frozen is often more reliable, because its ripeness is more consistent. If fresh mangoes aren't very sweet, taste and add a little more sweetener.
  • Instead of lemon juice: lime juice, same 2 tsp

Make ahead, store & reheat

Make ahead
Blend it up to 1 day ahead and keep it covered in the fridge. Stir or re-blend before pouring, since it can separate a little.
Storage
Covered in the fridge for up to 1 day. It's a milk and yogurt drink, so don't leave it out for more than 2 hours (1 hour above 32°C / 90°F).

If something goes wrong

  • Stringy or grainy texture Why: Fibrous fresh mango, or not blended long enough.
    Blend on high until completely smooth, then pour it through a fine-mesh strainer, pressing on the solids. Frozen mango cubes help too, because their ripeness and quality are more consistent than fresh.
  • Too thick to drink Why: Thick yogurt or very fleshy mango.
    Blend in a little more water, a splash at a time, until it pours the way you like.

Good to know

  • The pinch of salt brings out the mango's flavour, and the lemon adds tang.
  • For an extra-silky lassi, strain it through a fine-mesh sieve into a jug before serving.

Safety

  • Blender blades are very sharp. Unplug the blender before reaching in, and let an adult handle the blade if it comes apart for cleaning.
  • Always fit the lid before switching on, and hold it down while blending.
  • Keep it cold: no more than 2 hours out of the fridge.