Pakistani Mango or Plain Lassi

Be the first to rate

(No Ratings Yet)

Loading...

Pakistani lassi is a frothy, chilled yogurt drink blended smooth with cold milk, a touch of cardamom, and either sweet ripe mangoes for the classic mango version or a salty cumin twist for the traditional plain style. Served in tall glasses, it is the perfect cooling companion to spicy biryanis, grilled kebabs, and hot summer afternoons. Both variations come together in minutes for restaurant-quality refreshment at home.

Nutrition Facts

Per serving (estimated)

• 230 kcalCalories
• 8 gFat
• 5 gSaturated Fat
• 32 gCarbs
• 1 gFiber
• 28 gSugar
• 7 gProtein
• 95 mgSodium
• 290 mgPotassium
• 240 mgCalcium
• 0.5 mgIron
• 15 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Lassi Base (Plain or Mango)

• 2 cups (480 ml) plain full-fat yogurt, chilled
• 1 cup (240 ml) cold whole milk
• 1/4 teaspoon green cardamom powder
• Pinch of fine sea salt
• 3 to 4 tablespoons granulated sugar or honey, to taste
• 6 to 8 ice cubes

Add-Ins for Mango Lassi

• 1 cup (about 225 g) ripe mango pulp or fresh Chaunsa/Alphonso mango chunks
• 1 to 2 tablespoons extra sugar (only if mangoes are tart)
• 1/2 teaspoon rose water (optional)
• Pinch of saffron strands

For Savory Plain Lassi (replace the sugar)

• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon black salt (kala namak)
• 4 fresh mint leaves
• 1 tablespoon chopped cilantro (optional)

For Garnish

• 2 tablespoons pistachio slivers
• A few saffron strands (soaked in 1 tsp warm milk)
• Fresh mango cubes or a thin mango slice
• Crushed ice, for the glasses

Directions

1. Prepare the fruit and chill everything: if using fresh mangoes, peel, pit, and chop them into chunks; reserve a few thin slices for garnish and keep yogurt and milk well chilled.
2. Build the blender mix: for mango lassi, add the yogurt, milk, cardamom, salt, 3 to 4 tablespoons sugar, mango pulp or chunks, rose water, and saffron to a blender. For sweet plain lassi, skip the mango and rose water. For savory plain lassi, omit the sugar and add the roasted cumin, black salt, mint, and cilantro instead.
3. Blend on high speed for 45 to 60 seconds until the mixture is completely smooth, pale, and thickly frothy with a creamy, pourable consistency.
4. Add 6 to 8 ice cubes and pulse briefly for about 10 seconds to chill and aerate the lassi without diluting the flavor too much.
5. Taste and adjust: add more sugar for sweetness, more milk for a thinner drink, or a few extra ice cubes if it needs to be colder.
6. Fill four tall glasses with crushed ice, then pour the blended lassi over, leaving about half an inch at the top to allow space for the foam crown.
7. Top each glass with a spoonful of the thick foam, a sprinkle of pistachio slivers, a few soaked saffron strands, and either a fresh mango slice (sweet versions) or a small mint leaf (savory version).
8. Serve immediately while icy cold and frothy alongside spicy Pakistani dishes like biryani, karahi, or seekh kebabs.

Cook’s Notes

• Use full-fat, thick yogurt (dahi) for the creamiest, most authentic texture; Greek yogurt works but thin it with extra milk to match traditional consistency.
• Chaunsa, Sindhri, or Alphonso mangoes are the gold standard for Pakistani mango lassi because of their natural sweetness, deep color, and floral aroma.
• For an authentic street-style meethi lassi, finish the drink with a thin layer of malai (clotted cream) floated on top instead of plain foam.
• Always chill the yogurt and milk beforehand so the lassi stays cold and frothy without needing too much ice, which can water it down.
• If the lassi separates or loses its foam after sitting for a minute or two, give it a quick stir or a short pulse in the blender to bring back the smooth, thick texture.

You might also like

Asian

Pakistani Minced Meat and Potato Skillet

Desserts

Kheer Pakistani Rice Pudding

Asian

Pakistani Haleem (Slow-Cooked Wheat, Lentil, and Beef Porridge)

Desserts

Pakistani Golden Semolina Halwa