Recipe
🥤 DRINK
Mango Lassi
A thick, cooling blend of ripe mango, yogurt, and cardamom, the perfect foil to a spicy meal.
Indian · easy · serves 4
prep 5 min · cook 0 min
~164 cal · 5g protein · 29g carbs · 4g fat · 1g fiber · 28g sugars · 2g sat fat (estimated, per serving)
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Mango lassi is India's beloved cooling drink, ripe mango blended with yogurt, a little sugar, and often a whisper of into a thick, refreshing smoothie. It descends from the ancient tradition of lassi, the yogurt-based drink of the Punjab, here made sweet and fruity.
The combination of tangy yogurt and sweet, fragrant mango is perfectly suited to cool the palate against India's heat and spice. Alphonso and other prized mango varieties make the best versions during the summer mango season.
Served alongside spicy meals or on its own across India and beyond, mango lassi is creamy, sweet, and cooling.
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Make it yours
✓ Naturally vegetarian and gluten-, egg-, nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
2 cups plain yogurt
1.5 cups ripe mango pulp (Alphonso if you can)
2-3 tbsp, to taste sugar or honey
1/4 tsp ground
a handful ice
Instructions
1
Blend the yogurt (or plant yogurt), mango, sugar, and cardamom until smooth.
2
Add ice and blend again for a thick, frosty texture.
3
Taste and adjust sweetness.
4
Pour into tall glasses.
5
Dust with a little extra cardamom and serve cold.
Punjabi tradition.
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🌏 While it simmers, know your destination
📍
Punjab. Winter is the season the cooking is built for. Mustard greens are slow-cooked for hours into sarson ka saag, finished with butter and eaten with makki di roti, unleavened maize bread patted out by hand because it has no gluten to hold it. Dairy does the rest: ghee, paneer, and lassi churned and served in a tall steel tumbler.
🗺️
India. India is less a single cuisine than a subcontinent of them, where every state cooks differently, coconut-rich curries in the south, tandoor breads and rich gravies in the north, vegetarian thalis in the west. A vast spice vocabulary and deep vegetarian traditions make it one of the world's most varied tables.
🌍
Asia. Fermentation is the thread that runs the whole way across: soy sauce and miso, Korean doenjang and kimchi, Southeast Asian fish sauces, the soured batter behind an idli. Chilli is the newcomer among them, arriving only after 1500 with Portuguese and Spanish traders, which makes the heat in Sichuan, Thai and Korean cooking far younger than the fermenting underneath it.
The story behind this dish is up top, worth a read while the pot works.
More from India
Punjabi Chole (Chickpea Masala)Chickpeas simmered dark and tangy with tea-infused water, ginger, and a toasted spice blend.
Kerala Ishtu (Coconut Vegetable Stew)A gentle, fragrant stew of potatoes and vegetables in coconut milk with ginger, green chili, and curry leaves.
Pav BhajiMumbai’s beach-stall classic: a buttery mashed vegetable curry with toasted buns, lime, and raw onion.
Browse all India recipes →
Good to know
You’ll need: Blender.
Storing it: Keep chilled and covered, and enjoy within 2 to 3 days.
Make it a India meal
Punjabi Chole (Chickpea Masala)Dinner
Besan LadooDessert
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Drinks
Frequently asked questions
What is Mango Lassi?
A thick, cooling blend of ripe mango, yogurt, and cardamom, the perfect foil to a spicy meal.
Where does Mango Lassi come from?
Mango Lassi is a Indian dish from Punjab, India.
Can Mango Lassi be made vegan, gluten-free, or dairy-free?
This Mango Lassi recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Mango Lassi safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Mango Lassi take to make?
About 5 minutes total (5 minutes prep, 0 minutes cooking), serving 4.
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