Mango Lassi Recipe

Name: Mango Lassi
Prep time: 10 min
Total time: 10 min
Cuisine: Pakistani
Ingredients: 2 Ripe mango, ripe, peeled and chopped (about 2 cups); 1½ cups Yogurt (dahi), chilled; ½ cup Milk, cold; 2 tbsp Sugar, adjust to the mango's sweetness; 2 pods Green cardamom (choti elaichi), seeds ground; ⅛ tsp Salt, a tiny pinch, adjust to taste; 1 cup Ice; 1 tbsp Pistachios (pista), chopped, to garnish

آم کی لسی بنانے کا طریقہ

Thick summer mango lassi of ripe Sindhri or Chaunsa mango blended with chilled yogurt, a little milk and cardamom, sweetened only as much as the fruit needs.

Prep

10 min

Cook

0 min

Total

10 min

Serves

Difficulty

Easy

Spice

Mild

When Pakistani mango season arrives, mango lassi takes over from plain sweet lassi. It needs only fully ripe, fragrant mangoes, good yogurt and ice, so the quality of the fruit decides everything. Sindhri and Chaunsa give the deepest colour and flavour; taste before adding sugar, as ripe mangoes often need very little.

Tips for the best result

Freeze chopped mango in season and use it in place of the ice for a thicker lassi all year.
Stringy varieties like desi mangoes should be strained after blending.

Common mistakes

Using unripe or sour mangoes. The lassi turns sharp and needs so much sugar it loses the mango flavour.
Adding all the sugar up front. Ripe mangoes vary a lot; sweeten at the end.

How to serve

Serve chilled on a hot afternoon, or with a summer breakfast of parathas.

Storing and reheating

Best fresh. It keeps up to a day covered in the fridge but thickens; loosen with cold milk.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories: 230kcal
Protein: 7g
Fat: 6g
Carbs: 41g
Fibre: 2.7g
Sodium: 170mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 42

Whole dish ≈ Rs 125 · 51% of ingredients by weight priced

Prices in

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works