Technique
Blend the mango, yogurt, milk, sugar, and cardamom until completely smooth before adding the ice. The second, shorter blend chills and aerates the lassi without leaving hidden fruit fibers or cardamom pockets in the glass.
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Mango Lassi
A creamy, tropical Indian-inspired non-alcoholic drink made with ripe mango, yogurt, and a hint of cardamom. Rich, luscious, and utterly satisfying.
Ingredients
Directions
- 1Blend mango, yogurt, milk, sugar, and cardamom until smooth.
- 2Add ice and blend again until frothy.
- 3Pour into a glass and garnish with a pinch of cardamom.
TonicDB editorial guide
Make a better Mango Lassi
Mango Lassi gets its body from ripe fruit and yogurt, with milk loosening the blend enough to drink. Sugar should support the mango rather than announce itself, and cardamom adds a fragrant finish that keeps the creamy mixture from feeling plain.
Serving
Serve immediately in a chilled glass with only a small pinch of cardamom on top. A wide straw is useful if the mango and yogurt produce a particularly thick texture.
What to avoid
Frozen or underripe mango may need more sugar, while very ripe fruit may need none. Too much cardamom quickly turns medicinal, and blending a full cup of ice for too long can thin the yogurt and mute the mango.
Try a variation
Adjust the milk by a tablespoon at a time for a thinner or thicker lassi. Unsweetened dairy-free yogurt and oat or almond milk also work, but taste before adding sugar because their sweetness varies.
These notes explain how to execute and adapt the recipe shown above. Ingredients and serving traditions vary, so taste and adjust thoughtfully.
Contributed by @alfg