This yogurt-based drink originated in the Punjab region and is loved for its refreshing and energy-boosting properties that also help you cool down in the heat. Lassi can be savory or sweet and is made with yogurt, water and spices. The variations include different fruit flavors as well as rose petals, dried fruit and nuts for garnish.
Mango lassi can be a nourishing drink since it is filled with carbohydrates from the mangoes. It also provides protein and gut health benefits from the probiotics in the yogurt. Plus, the dairy is a great source of nutrients like calcium, which helps support bone health.
My version of mango lassi includes a blend of sweet mangoes, ground cardamom, pistachios and Greek yogurt for a protein boost. Coming from a Pakistani and Punjabi household, we enjoy this drink with traditional meals like aloo paratha (spicy potato stuffed flatbread) or after being out in the summer heat.
Mango Lassi Recipe
- 1 ½ cups of sweet and ripe mangoes, diced
- 1 cup non-fat Greek or plain yogurt
- ½ cup milk
- 1 teaspoon cardamom powder
- 2 teaspoon chopped pistachios and/or almonds
- 4 mint leaves for garnish
- 2 teaspoon honey
- ½ cup ice (optional)
Add diced mangoes, yogurt and milk to a blender. Blend until the consistency is smooth. You may have to scrape the sides in between.
Pour the mango lassi into 2 serving glasses. Sprinkle over pistachios, cardamom powder and garnish with mint leaves. Add ice or serve chilled over ice. Enjoy!
- For a no added sugar recipe, eliminate honey or add in zero-calorie monk fruit sweetener.
- Extra mango lassi can be stored in the refrigerator for 1 to 2 days. Stir before drinking it.