How to Make the Perfect Mango Lassi

What is Mango Lassi?

A popular, cooling North Indian beverage made by blending fresh yogurt (dahi), milk, and ripe mango pulp. It is a sweet, creamy, and probiotic-rich drink traditionally served chilled during the summer.

While mango lassi is a staple in Indian restaurants worldwide, the canned mango puree used commercially cannot compete with the vibrant, floral taste of fresh Ratnagiri Alphonso mangoes. Making it at home takes less than 5 minutes and elevates this classic drink to a gourmet experience.

Fresh Alphonso vs. Canned Puree

Ingredients

1 cup Ripe Alphonso Mango Pulp (About 2 medium mangoes)
1 cup Plain Yogurt (Dahi) (Full-fat works best for creaminess)
1/2 cup Cold Milk or Water (To adjust thickness)
1-2 tbsp Sugar or Honey (Only if needed)
A pinch of Cardamom Powder
Ice Cubes

Instructions

Prep the Mango: Peel and dice your Ratnagiri Alphonso mangoes. You need about 1 cup of fresh chunks.
Blend the Base: In a blender, combine the mango chunks, yogurt, and sugar (if using). Blend until completely smooth.
Adjust Consistency: Lassi should be thick but pourable. Add cold milk or water until you reach your desired consistency. Add ice cubes and blend for another 10 seconds.
Serve: Pour into tall glasses. Garnish with a sprinkle of cardamom powder and a small cube of fresh mango.

The key to a restaurant-quality lassi is the quality of the mango. Start with the best: Order our farm-fresh Alphonso boxes today.