Mango Lassi

Notes: Laxmi Hiremath uses Alphonso mango pulp to give this cooling drink intense color and flavor without much fiber, but other types of canned or fresh mango may be substituted.

Yield: Makes about 7 cups; 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 3%
  • Protein: 2.9g
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Carbohydrate: 24g
  • Fiber: 0.9g
  • Sodium: 34mg
  • Cholesterol: 0.9mg


  • 5 whole green cardamom pods
  • 1 can (30 oz.) mango pulp (see notes) or 4 cups mashed fresh ripe mango, chilled
  • 1 1/2 cups plain nonfat yogurt or low-fat buttermilk
  • 12 ice cubes (1 1/2 in.)
  • About 1/4 cup sugar


  1. 1. Crush cardamom pods with the flat bottom of a glass or a mortar and pestle; discard hulls. In a blender, whirl seeds until finely ground.
  2. 2. Add half the mango pulp, yogurt, and ice cubes to blender, along with 2 tablespoons sugar and 1/3 cup water; whirl until smooth. Add more sugar to taste and water to thin, if desired; whirl briefly to blend. Pour into a pitcher. Repeat with remaining mango, yogurt, and ice, 2 tablespoons sugar, and 1/3 cup water (plus more sugar to taste and water to thin, if desired); pour into the pitcher and stir to blend. Serve at once.
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