Mango Lassi

No. Mango lassi separates within 20–30 minutes as the yogurt settles. Make it just before serving and drink immediately. You can freeze mango chunks up to 3 months ahead, or make the lassi without ice and serve it over fresh ice if you need to prepare it slightly in advance.

Use frozen mango chunks (no need to thaw) or canned mango pulp. Frozen mango actually works well because it adds body and chill. Avoid canned mango in syrup; use pure mango pulp or frozen chunks instead.

Using underripe mango or plain yogurt that is too sour. A ripe mango should smell fragrant. If your yogurt is very sour, use Greek yogurt or add an extra tablespoon of honey to balance the tang.

Yes. Greek yogurt will make the lassi thicker and more tart; add an extra tablespoon of milk to thin it. Coconut yogurt works well and adds richness; use the same amount as regular yogurt.

Both methods work. Ice cubes in the blender will water down the lassi slightly as they melt, so chill all ingredients in the refrigerator first and blend without ice for a richer drink, or use frozen mango chunks instead of fresh plus ice.

Mango lassi is best fresh, but you can refrigerate unused portions in a sealed container for up to 6 hours. Stir well before serving, as separation will occur. Do not freeze, as it becomes grainy and separates when thawed.