Lassi (लस्सी) — Indian Yogurt Drink with Mango or Rose
Lassi is a classic North Indian yogurt drink, prized for cooling the body in hot weather and balancing spicy meals. This recipe gives two beloved versions—mango and rose—both lightly perfumed with cardamom and served ice-cold.
Printable Recipe Card
Servings: 2 · Total: 10 min · Difficulty: easy
Ingredients (quick list)
- 300 g plain whole-milk yogurt (thick, unsweetened)
- 120 ml cold water (use milk instead for a richer lassi)
- 24 g granulated sugar (about 2 tbsp)
- 0.5 tsp cardamom powder (freshly ground if possible)
- 0.5 tsp fine salt (sharpens flavor; omit for a sweeter profile)
- 8 cube ice cubes (about 120 g total)
- 200 g ripe mango flesh (fresh or thawed frozen; peeled and chopped)
- 2 tsp rose water (food-grade)
- 1 tbsp rose syrup (optional for color and sweetness)
- 10 g pistachios (finely chopped)
Steps (summary)
- Chill your yogurt, water, and serving glasses for at least 10 minutes so the lassi stays thick and frosty. If using frozen mang…
- Add the yogurt, cold water, sugar, cardamom, and salt to a blender. Blend for 30–45 seconds until completely smooth and lightly…
- For Mango Lassi, add the mango flesh to the blender and blend again for 20–30 seconds until velvety and uniform. Add 4 ice cube…
- For Rose Lassi, add the rose water (and rose syrup if using) and blend for 10–15 seconds to perfume the drink evenly. Add 4 ice…
- Pour into two tall glasses, dividing evenly, and top with chopped pistachios. Serve immediately while the foam is fresh and the…
Cultural Background
Lassi is a beloved refreshment across North India and Punjab, commonly served in tall glasses alongside spicy street foods and home-cooked meals. Mango lassi became globally popular, while rose lassi reflects older floral traditions tied to summer cooling drinks.
Equipment
💡 Tips
- For the thickest texture, use strained yogurt and reduce the water to 60 ml; blend a full 45 seconds for a stable foam.
- If your mango is very sweet, reduce sugar to 12 g and keep the salt at 0.5 tsp to prevent the flavor from tasting flat.
- Rose water varies in strength; start with 2 tsp, then add 1 tsp more only if you want a stronger floral finish.
⚠️ Common Mistakes
❌ Using warm or thin yogurt, resulting in a watery drink.
✅ Fix: Use chilled, thick whole-milk yogurt and reduce water to 60–90 ml if needed.
❌ Over-blending with ice, making the lassi diluted and slushy.
✅ Fix: Blend the base smooth first, then pulse ice briefly just to chill.
❌ Adding too much rose water, making the drink taste soapy.
✅ Fix: Keep rose water at 2 tsp for 2 servings and increase only in 1 tsp increments.
🧊 How to Store
Lassi is best fresh, but it can be refrigerated in a sealed bottle for up to 24 hours. Shake or whisk vigorously before serving, as it will separate; add 2–3 ice cubes per glass at serving time rather than storing with ice.
📅 Make Ahead
Blend the yogurt base (yogurt, water, sugar, cardamom, salt) up to 12 hours ahead and refrigerate tightly covered. Add mango or rose and pulse with ice right before serving for the freshest aroma and best texture.
🍽️ Pairs Well With
- Biryani
- tandoori chicken
- samosas
- chaat
- spicy dal
- kebabs.
Regional Variations
- Sweet Punjabi-style lassi is often thicker and sometimes topped with 10 g malai (clotted cream) per glass.
- Salted lassi (namkeen) skips sugar and adds 1 tsp roasted cumin powder plus 120 ml water for a savory, digestive drink.
- Kesar lassi adds 0.25 tsp saffron threads bloomed in 15 ml warm milk, then blended in for a luxurious aroma.
Ingredients
- 300 gplain whole-milk yogurt (thick, unsweetened)
- 120 mlcold water (use milk instead for a richer lassi)
- 24 ggranulated sugar (about 2 tbsp)
- 0.5 tspcardamom powder (freshly ground if possible)
- 0.5 tspfine salt (sharpens flavor; omit for a sweeter profile)
- 8 cubeice cubes (about 120 g total)
- 200 gripe mango flesh (fresh or thawed frozen; peeled and chopped)
- 2 tsprose water (food-grade)
- 1 tbsprose syrup (optional for color and sweetness)
- 10 gpistachios (finely chopped)
🔄 Substitutions
- cold water→ whole milk
- granulated sugar→ honey
- pistachios→ toasted slivered almonds
Instructions
- 1
Chill your yogurt, water, and serving glasses for at least 10 minutes so the lassi stays thick and frosty. If using frozen mango, thaw it just until blendable so it remains cold and concentrated.
- 2
Add the yogurt, cold water, sugar, cardamom, and salt to a blender. Blend for 30–45 seconds until completely smooth and lightly foamy, scraping down the sides once so no yogurt lumps remain.
- 3
For Mango Lassi, add the mango flesh to the blender and blend again for 20–30 seconds until velvety and uniform. Add 4 ice cubes and pulse 3–4 times to chill without watering it down too much.
- 4
For Rose Lassi, add the rose water (and rose syrup if using) and blend for 10–15 seconds to perfume the drink evenly. Add 4 ice cubes and pulse 3–4 times, keeping the texture creamy rather than slushy.
- 5
Pour into two tall glasses, dividing evenly, and top with chopped pistachios. Serve immediately while the foam is fresh and the lassi is ice-cold, and stir once before sipping to keep it evenly mixed.
🪪 Recipe Passport
Cultural Background
Lassi is a beloved refreshment across North India and Punjab, commonly served in tall glasses alongside spicy street foods and home-cooked meals. Mango lassi became globally popular, while rose lassi reflects older floral traditions tied to summer cooling drinks.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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