TEAM Eats: Recipe for Mango Lassi

mango lassi recipe
Refreshing and nutritious? You can't go wrong with fresh lassi. Get a taste of India and discover TEAM's take on the mango lassi recipe! Photo by TEAM

The colder, the better! At least, that’s how I like my mango lassi drink. Originally from India and parts of Pakistan, the lassi is a common dessert drink where I grew up in Southeast Asia. After a hot and spicy meal, it’s not only refreshing, but it also has many nutritional benefits.

Good mangos are harder to come by now that I live in East Tennessee. But thankfully, this recipe can be made with mango pulp out of a can from your local Asian market. Some say it’s even better than the mango chunks because your lassi will have a better texture.

Whatever you do, don’t forget the special ingredient: cardamom. Cardamom is one of the four “brother spices” used widely in Asia. And it’s what takes this drink from a simple milkshake and makes it into a true mango lassi.

Here’s my recipe for the always refreshing mango lassi:

1. If using fresh mango, dice 1-2 mangoes and place in blender.

mango lassi recipe

If you are using the pulp, measure out about 1 1/2 cup and pour into blender.

mango lassi recipe

2. Add ½ cup yogurt, ½ cup soy or regular milk and a good pinch of cardamom.

mango lassi recipe

3. Blend until smooth.

mango lassi recipe

4. Add sugar if necessary, depending on sweetness of the mango. You can also throw in some ice cubes if you want it super cold.

5. Pour into a glass and sprinkle with a little cardamom or a sprig of mint, if desired. Serve and enjoy!

mango lassi recipe

mango lassi recipe

Mango Lassi Ingredients

This recipe will make about 2 servings, depending on the size of the cup. It can be done with a hand mixer or blender. And it’s always best served in a clear glass with a straw.

mango lassi recipe ingredients

1 1/2 cups mango pulp (I get mine at an Asian market because the mangos in stores are so temperamental here in America.)

1/2 to 3/4 cup nonfat plain Greek yogurt

1/2 cup regular milk or soy milk

Pinch of ground cardamom

Sugar if necessary, depending on mango ripeness

Discover more TEAM Eats recipes here!

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About the author

Emily Sheddan

As an MK in Southeast Asia for twelve years, Emily Sheddan now calls East TN home. With family here in the states as well as still on the mission field, her desire is obedience to whatever or wherever the Lord directs. A lover of all things warm and sunshine, Emily enjoys running, hot chocolate, and Skype time with family afar.

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  • Greetings to you in the mighty name of of our Lord Jesus Christ and thank you for wonderful work of the kingdom. Indeed pleased to inform you that I love platform and what you sharing with us and indeed I have one challenge which I want you to attend to by extending the the service to Western part of Uganda also we desire to have such gospel because we have pastor’s who never went to school.
    Therefore I shall be very grateful to hear from you by the grace of God.
    Thanks yours pastor Wilfred B Bacurana from Bundibugyo district Western Uganda Africa

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