Mango Lassi

This mango lassi blends sweet mango pulp with thick, tangy yoghurt for a silky, refreshing drink that balances heat from a curry beautifully. A pinch of cardamom lifts it into something genuinely special. No cooking, no fuss, ready in five minutes.

A good mango lassi should be thick enough to coat the glass, sweet but tangy, and perfumed with just a whisper of cardamom. The secret is tinned Alphonso mango pulp, which carries far more flavour than most fresh supermarket mangoes. Blend it with proper full-fat yoghurt and a little cold water, and you have the perfect foil for a fiery curry.

Ingredients

• 200 g tinned Alphonso mango pulp — roughly half a standard tin; or use 1 very ripe fresh mango, peeled
• 250 g full-fat natural yoghurt — Greek-style works well for extra thickness
• 80 ml cold water — or milk for a richer drink
• 1 tbsp caster sugar — to taste, depending on mango sweetness
• 1/4 tsp ground cardamom — freshly ground from pods is best
• 1 pinch sea salt
• 6 ice cubes
• 1 tsp chopped pistachios — to garnish, optional

Method

1. Chill two glasses in the fridge or freezer while you work, so the finished lassi stays cold and thick.
2. Spoon the mango pulp, yoghurt, cold water, sugar, cardamom and salt into a blender.
3. Add the ice cubes, then blend on high for 30 to 45 seconds until completely smooth and frothy. Stop and scrape down the sides if any pulp clings on.
4. Taste and adjust: add a little more sugar if your mango is tart, or a splash more water if you prefer it thinner and more pourable.
5. Pour into the chilled glasses. The lassi should be thick enough to leave a faint trail down the sides.
6. Scatter over the chopped pistachios and a tiny extra pinch of cardamom, then serve straight away while icy cold.

Serve it with

• A fiery lamb or chicken vindaloo
• Spiced samosas or onion bhajis
• A rich chicken tikka masala
• Warm buttered naan
• A plate of crisp poppadoms and chutneys

Why this works

Full-fat yoghurt brings both body and a gentle sour tang that stops the drink cloying, while the fat carries the aromatic cardamom and mango right across the palate. That same fat and acidity is what makes a lassi so effective at taming chilli heat.

Common swaps

• No Alphonso pulp? Use one very ripe fresh mango, or defrosted frozen mango chunks.
• Swap the water for whole milk or a splash of single cream for a more indulgent, milkshake-like drink.
• Use dairy-free coconut yoghurt and plant milk for a vegan version.
• Trade cardamom for a pinch of saffron soaked in a teaspoon of warm milk.
• Replace caster sugar with honey or a little maple syrup.

Common mistakes to avoid

• Using low-fat yoghurt, which makes the lassi thin and sharp rather than silky and rounded.
• Over-blending until the mixture warms and goes watery. A quick 30 to 45 second blitz is plenty.
• Adding too much cardamom, which quickly turns soapy and overpowers the mango. Start with a quarter teaspoon.
• Skipping the pinch of salt, which is what makes the mango flavour really sing.

Storage, freezing & reheating

Storage: Best enjoyed fresh, but it keeps covered in the fridge for up to 24 hours. Stir or re-blend briefly before serving, as it will separate slightly.

Freezing: Freezes well poured into lolly moulds for mango lassi ice lollies. The drink itself can be frozen and re-blended, though the texture will be slightly icier.

Allergen notes: contains Milk, Nuts. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.