Lassis are Indian drinks made from yogurt and sometimes milk. I remember the first time I tried a mango lassi. I was dining at an Indian restaurant with my mom and sister while vacationing in Canada. We each had a mango lassi with our meal and I thought it was the most delicious and exotic thing I had ever tasted. Sweet and tropical, with just a hint of tartness, I was certain I would never be able to find another place that served these delectable drinks so I savored every last drop. I have since realized that most Indian restaurants serve not only mango but also other types of lassis as well. It takes a bit of work to find good mangoes and you may need to wait several weeks until they are ripe enough, but once they are, you will be rewarded with this truly special treat.
Samosas with Tamarind Chutney
Cashew Korma
Basmati Rice
Mango Lassis


1 cup plain yogurt
1 cup peeled chopped mango flesh
1 to 2 tablespoons sugar
8 ice cubes
ground cardamom (optional)

Cooking Instructions

Combine all of the ingredients in a blender and blend until smooth (depending on how sweet you like things use more or less sugar; I like my lassis on the tart side so I only use 1 tablespoon of sugar. If you prefer a sweeter drink, use 2 tablespoons.) Strain through a sieve to remove any large ice chunks and fibrous pieces of mango. Pour into glasses and serve garnished with a dusting of ground cardamom if desired.

Makes 2 drinks



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The mangoes that are sold in most American markets tend to be fairly fibrous which is why this recipe calls for straining the drink after it is blended. American markets also usually sell mangoes that are far from ripe so you may need to buy your mangoes several weeks before you plan to make this drink so that they have plenty of time to ripen. You will probably find better mangoes if you take a trip to an Asian or Latino market. Very ripe mangoes are a must in this recipe.

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