Punjab & North India

Mango Lassi

Thick, chilled mango and yogurt drink with a hint of cardamom. The perfect cooler alongside spicy street food.

Prep5 min
CookNo cook
Serves4
HeatNone
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On the street

Lassi is Punjab's classic yogurt drink, traditionally churned in tall glasses and served sweet or salty. Mango lassi is the sweet favourite: ripe mango pulp blended with yogurt and a little cardamom. It's excellent with spicy chaat because the yogurt helps cool the heat.

How to make it

  1. Put the mango pulp, yogurt, milk, sugar, cardamom and ice in a blender.
  2. Blend for 30–60 seconds until smooth and frothy. Taste and adjust sweetness; canned pulp is often already sweetened.
  3. Pour into chilled glasses and top with pistachios and saffron. Serve immediately.

Serving a crowd

  • Blend the base up to 4 hours ahead and keep it chilled; re-blend briefly with ice before serving.
  • Serve from a chilled jug and keep it in the fridge between pours.
  • For a party of 20, make it in 4–5 blender batches.
Good to know:
  • Contains dairy (and nuts if garnished). Use plant yogurt and milk for a vegan version.
  • Avoid honey for babies under 12 months.
Food safety at parties: don't leave perishable food (especially anything with yogurt, paneer or cooked potato) out for more than 2 hours, or 1 hour in hot weather above 32°C (90°F). Always check ingredient labels for allergens. See our disclaimer.

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