Recipe: D.I.Y. Mango Lassi

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One of our favorite parts of going out for good Indian food is the classic mango lassi. This tangy drink is made of yogurt and mangos and it ranges from overpoweringly orange and sweet to heady and fragrant with real mango.

A good homemade mango lassi is easy, but very dependent on the flavor of the mangos. It's hard to get good mangos in the States, so sometimes we use the mango puree found in boxes at the Asian grocery to heighten the flavor. We've experimented with yogurt, cream and milk, and we've found that a mix of cultured buttermilk and plain yogurt gives us the taste we prefer. Finish with a pinch of cardamom, and you have a great breakfast, lunch, or after-dinner treat.

Don't forget to strain the lassi! You'll get mango fibers in your teeth, otherwise.

D.I.Y. Mango Lassi

2 servings

2 small mangos, very ripe and fragrant
1/2 cup buttermilk
1/2 plain yogurt
1 teaspoon sugar
1/4 cup mango puree (optional)
Pinch of cardamom

Peel and pit the mangos and chop into small pieces. Put in the blender with the dairy and sugar. Blend everything in a blender until smooth and frothy. Press through a fine sieve to remove the mango threads before serving and stir in cardamom.

Per serving, based on 2 servings. (% daily value)
1.5 g (2.3%)
0.6 g (2.8%)
43.3 g (14.4%)
4.1 g (16.4%)
39.9 g
4.1 g (8.2%)
2.5 mg (0.8%)
66.9 mg (2.8%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.