Go Back

3-Ingredient Mango Lassi

A creamy, tangy mango lassi made with just three ingredients and a foolproof ratio. Ready in 5 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Beverage
Cuisine: Indian-Inspired
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe mangoes about 2 cups peeled and cubed
  • 1 cup plain full-fat yogurt Greek or regular
  • 1/2 cup cold whole milk or water for a lighter version
  • 2 tablespoons honey or sugar optional, adjust to taste
  • Pinch of ground cardamom optional, but recommended
  • Ice cubes optional, for a colder drink

Equipment

  • blender
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Peel and cube the mangoes. For the best texture, use ripe, sweet mangoes (like Alphonso or Ataulfo). Avoid fibrous ones.
  2. Add the mango cubes, yogurt, milk, and honey (if using) to a blender. Add a pinch of cardamom if desired.
  3. Blend on high until completely smooth, about 30-45 seconds. The mixture should be thick and creamy, with no chunks remaining.
  4. Taste and adjust sweetness. The lassi should be tangy from the yogurt and sweet from the mango.
  5. For a colder drink, add 4-5 ice cubes and blend again for 10 seconds. Or serve over ice.
  6. Pour into glasses and serve immediately. The lassi will thicken as it sits; stir before drinking if needed.

Notes

Storage: Mango lassi is best fresh, but you can refrigerate it in an airtight container for up to 24 hours. Stir well before serving, as it will separate. For a dairy-free version, use full-fat coconut yogurt and a splash of oat milk. The tanginess will be milder. For a thinner consistency, add more milk or water a tablespoon at a time. For a thicker, almost scoopable lassi, freeze the mango cubes before blending. Always use ripe mangoes for natural sweetness. Common allergens: dairy (yogurt, milk).