The perfect mango lassi
A classic North Indian cooler that turns ripe Alphonso pulp into pure liquid gold. Best served chilled in a copper tumbler on a sweltering afternoon.
The story
Lassi has been the working lunch of Punjab for centuries — a single tall glass after a thali used to power farmers through the second half of the day. The mango version is a relatively modern indulgence that became iconic in the 1970s when Indian restaurants abroad needed a sweet, exotic-feeling drink that was easy to make. The secret has always been the same: don't overthink it. Great mangoes, full-fat yogurt, and a generous pour of cold milk.
Ingredients
- •2 ripe Alphonso mangoes (about 1 cup pulp)
- •1 cup chilled full-fat yogurt (curd)
- •1/2 cup cold whole milk
- •2 tbsp sugar, or to taste (skip if mangoes are very sweet)
- •1/4 tsp green cardamom powder
- •Ice cubes, saffron strands and chopped pistachios to garnish
Method
- 1
Peel the mangoes and slice the flesh off the stone. You want about a heaped cup of pulp.
- 2
Add the mango, yogurt, milk, sugar and cardamom to a blender. Use cold ingredients straight from the fridge — warm lassi is sad lassi.
- 3
Blend on high for 30–45 seconds until completely silky and frothy on top. Stop, taste, and adjust sweetness.
- 4
If it feels too thick, loosen with a splash more milk. Too thin? Add a few cubes of frozen mango pulp and blend again.
- 5
Pour over a couple of ice cubes in a tall glass. Top with saffron strands, a pinch of cardamom and chopped pistachios.
- 6
Serve immediately — lassi separates within 10–15 minutes, so it's a make-and-drink situation.
Variations
- •Salted version: skip sugar, add 1/2 tsp roasted cumin powder and a pinch of black salt.
- •Vegan: swap yogurt for thick coconut yogurt and milk for oat milk.
- •Boozy adult cooler: add 30 ml white rum or a splash of dark rum just before serving.
How to serve
Pair with a spicy meal — biryani, kebabs, or a simple aloo paratha. The cool, creamy sweetness cuts through chilli heat instantly.