Mango Lassiਅੰਬ ਲੱਸੀ

Name: Mango Lassi
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: Punjabi
Ingredients: 2 cups (500 g) full-fat plain yogurt (dahi); 1 cup (250 g) ripe mango pulp — Alphonso or Kesar preferred (aam ras); ½ cup whole milk, chilled; 2 tbsp, or to taste sugar; from 3 pods green cardamom seeds (elaichi), freshly ground; a pinch saffron strands (kesar); 8–10 ice cubes; ½ tsp (optional) rose water

⏱ Prep 10m🍽 Serves 3🌿 Vegetarian

Video: amateurprochef (YouTube)

On sweltering Punjab afternoons, a tall glass of mango lassi does what nothing else can. Made with thick dahi, ripe Alphonso or Kesar mango pulp, and a whisper of cardamom, this is the drink that appears at every summer wedding and roadside dhaba across the state. The magic is in the ratio — yogurt rich enough to coat the back of a spoon, and mango pulp sweet enough that very little extra sugar is needed.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪full-fat plain yogurt (dahi)2 cups (500 g)
▪ripe mango pulp — Alphonso or Kesar preferred (aam ras)1 cup (250 g)
▪whole milk, chilled½ cup
▪sugar2 tbsp, or to taste
▪green cardamom seeds (elaichi), freshly groundfrom 3 pods
▪saffron strands (kesar)a pinch
▪ice cubes8–10
▪rose water½ tsp (optional)

🌍 Cooking abroad? Substitutions

Canned Alphonso mango pulp (brands like Ratna or Kesar) is widely available at South Asian grocery stores abroad and gives consistent results year-round, even out of mango season.
Full-fat Greek yogurt works well as a substitute for thick Indian dahi; thin it slightly with an extra splash of milk if it is too dense to blend smoothly.
Rose water can be replaced with a few drops of kewra (pandanus) water, or simply omitted — it is a finishing touch, not a structural ingredient.

Method

11. If using fresh mangoes, peel 2 large ripe mangoes, remove the stone, and roughly cube the flesh. If using canned Alphonso pulp, measure straight from the tin.
22. Warm 1 tbsp milk in a small bowl and soak the saffron strands in it for 5 minutes until the milk turns golden.
33. Combine yogurt, mango pulp, remaining milk, sugar, ground cardamom, saffron milk, and rose water (if using) in a blender.
44. Blend on high for 45–60 seconds until completely smooth and noticeably frothy.
55. Taste and adjust sugar — the lassi should be mango-forward with a gentle tang from the yogurt.
66. Add ice cubes and pulse briefly for 10 seconds, or pour over ice into tall glasses.
77. Garnish with a few saffron strands and a dusting of ground cardamom. Serve immediately.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.