About this recipe

A creamy, refreshing Indian yogurt-based drink blended with sweet ripe mango, a touch of cardamom, and a hint of rose water. Thick, smooth, and perfectly balanced between tangy and sweet — this classic mango lassi is as close to a roadside dhaba in India as you can get at home. Ready in under 10 minutes with just a blender.

Instructions

1. 1

   If using fresh mango, peel and cut the flesh away from the pit. You need about 1½ cups of cubed mango. If using frozen mango, measure out 1½ cups and let it thaw for 5 minutes — it should still be cold but not rock-hard.

2. 2

   Add the mango, milk yogurt, milk, sugar, and ground cardamom to a blender. If using rose water, add it now.

3. 3

   Blend on high speed until completely smooth and creamy, about 45–60 seconds. Stop and scrape down the sides if needed.

4. 4

   Taste and adjust: add more sugar if needed, more milk if you prefer a thinner consistency, or a small squeeze of fresh lime juice if the mango is very sweet and you want a brighter flavor.

5. 5

   Add ice cubes and blend for another 20–30 seconds if you want it extra cold and frothy.

6. 6

   Pour into two tall glasses. If garnishing, dust a small pinch of ground cardamom over the top, and drizzle a few strands of saffron milk over the surface. Serve immediately.