Common Questions
Can I use frozen mango?
Yes, and it is honestly my weeknight move. Frozen mango makes the lassi extra thick and cold. You may need a splash more milk to help it blend.
What yogurt works best?
Whole milk plain yogurt gives the creamiest, most indulgent result. Greek yogurt works too, just thin it with milk. Avoid strongly flavored vanilla yogurt unless you want that dessert vibe.
Do I have to use cardamom?
No, but it is a classic choice for that cozy lassi perfume. If you do not have it, try a tiny pinch of cinnamon or skip spices and lean on lime zest instead.
Can I use canned mango pulp?
Yes. Canned mango pulp is a common, super convenient option. Start with 1 1/2 to 2 cups pulp (depending on sweetness and thickness), then blend and adjust with milk and sweetener. If the pulp is already sweetened, go easy on the honey at first.
How do I make it vegan?
Use an unsweetened, thick plant yogurt (coconut yogurt is especially lush), swap milk for oat or almond milk, and use maple syrup or sugar for sweetness. Taste and adjust since plant yogurts vary a lot.
My lassi tastes flat. What fixes it?
Add a pinch of salt and a squeeze of lime. It wakes up the mango and makes everything taste brighter and more finished.
Help, my lassi is too thick or too thin.
Too thick: Blend in more cold milk, a splash at a time. Too thin: Add more frozen mango or a few spoonfuls of yogurt, and go easy on the ice.
What kind of mango should I use?
Use what you can get, and let ripeness do the heavy lifting. A mango that smells fragrant and gives slightly when pressed will usually taste sweeter. Frozen mango can vary a lot in sweetness, so blend first, then sweeten.
