A creamy, three-ingredient drink blending ripe mango with tangy cultured buttermilk and a hint of cardamom. Quick and easy to make, it’s naturally sweet, probiotic-rich, and healthier than traditional versions.
Perfect alongside spicy Indian meals, for brunch, or served in decorative glasses for easy entertaining.
Seventeen years of Signature Concoctions calls for a little celebration, and I want to thank all of you who’ve followed along on this delicious journey. To mark the occasion, I’m sharing one of my most-requested recipes from my cooking classes: my super easy, 3 ingredient – Mango Lassi.
It’s my daughter’s favorite, and one I make often at home to brighten a meal or lift a summer afternoon. Just three simple ingredients come together to create a drink that feels indulgent yet effortless, and I’m excited to finally share it with you.
Three Ingredients, Pure Magic
This Mango Lassi is one of my daughter’s all-time favorites, and it’s always the most requested recipe in my cooking classes. My version of the classic lassi is lighter and simpler than the usual yogurt, milk, and sugar combination. I use a shortcut, the readily available buttermilk, for a smooth, refreshing texture and natural tang, or kefir when I have it on hand.
Alphonso mango pulp (from the can) brings rich sweetness and floral depth to my Mango Lassi, while a pinch of cardamom ties everything together with gentle warmth. If I am using fresh mango puree that isn’t quite sweet enough, I add a drizzle of honey. No refined sugar is needed, making this lassi both easy and healthier than traditional versions.
The proportions are easy to remember: one part mango pulp to two parts buttermilk, plus a tiny pinch of cardamom, and honey only if the mango puree isn’t sweet enough. Simple and easy, isn’t it?
Probiotic Power in Every Glass
The real star of my Mango Lassi is the buttermilk or kefir. Both are naturally cultured and packed with probiotics, supporting digestion and overall gut health. Buttermilk adds a gentle tang that balances the sweetness of mango while keeping the drink light and refreshing. Kefir is a great alternative and brings a subtly bright flavor that pairs beautifully with the mango.
Cardamom adds warmth and aromatic complexity, and using mango pulp ensures natural sweetness without the need for refined sugar. This combination makes each glass satisfying and nourishing, with a perfect balance of tang, spice, and healthful goodness.
Quick Treat or Fancy Pour
This creamy, golden drink is the perfect cooling companion to classic Indian meals like chicken curry, kathi rolls, or tandoori chicken. Quick enough for weeknights, yet elegant enough for guests, it’s also ideal for brunches or summer picnics.
For a quick treat, I simply whisk the mango pulp, buttermilk, and cardamom together or shake them in a blender bottle, then pour into glasses and enjoy. When entertaining guests, I like to dress it up by serving the lassi in decorative glassware, garnished with sliced pistachios and crushed dried rose petals for a festive touch.
You can also try fruit variations: strawberry puree makes a refreshing strawberry lassi, and other fruits like pineapple or peach work beautifully with cardamom for a tropical or summery twist. A drizzle of honey can be added if using fresh fruit puree that isn’t quite sweet enough. These tweaks let you customize the lassi to your taste and occasion.
Why You’ll Love It
This Mango Lassi is quick, clean, and full of flavor. With only three ingredients, it comes together in minutes, yet it feels indulgent thanks to the creamy buttermilk, naturally sweet mango, and warm cardamom. It’s lighter than traditional yogurt-based versions and free of refined sugar, making it a healthier choice that still delights every sip.
Whether you’re serving it alongside spicy Indian mains, offering it at a summer brunch, or dressing it up for guests, it’s a recipe that fits everyday life while still feeling special.
A creamy, three-ingredient drink blending ripe mango with tangy cultured dairy and a hint of cardamom.
Ingredients
UnitsScale
1/2cupAlphonso mango pulp or fresh mango puree (see Variations)
1cupreduced-fat 2% buttermilk (see Variations)
1/4 tsp ground cardamom
Honey, optional (see FAQs & Notes)
Sliced pistachios and crushed dried rose petals, optional, for garnish (see Variations)
Instructions
In a measuring cup, bowl or blender bottle, combine mango pulp, buttermilk, and cardamom.
Whisk or shake vigorously until smooth and frothy.
Taste and add a drizzle of honey if using fresh mango puree that isn’t sweet enough.
Pour into a glass.
For a festive presentation, garnish with pistachios and crushed rose petals.
Serve immediately.
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Recipe FAQ’s and Notes
Scaling
The ratio of 1 part mango pulp to 2 parts buttermilk is easy to scale for multiple servings.
Fresh vs Canned Mango
Canned Alphonso pulp is naturally sweet and smooth; fresh mango may need a touch of honey if not fully ripe.
Sweetness adjustment
Use honey only if fresh mango puree isn’t fully ripe or sweet. Canned Alphonso pulp usually doesn’t need extra sugar.
Recipe Variations
Kefir work beautifully as an alternative for buttermilk. It adds a slightly brighter flavor and extra probiotics.
Rose Lassi: Substitute mango purée in the recipe with rose syrup (up to 1/4 cup to your desired level of sweetness) to make rose lassi.
Fruit variations: strawberry puree makes a refreshing strawberry lassi, and other fruits like pineapple or peach work beautifully with cardamom for a tropical or summery twist.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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