Indian Recipes
Lassi (Yoghurt Drinks)
Two cooling yoghurt drinks: a savoury salted lassi with toasted cumin and mint, and a sweet mango lassi scented with cardamom.
- Serves 4
- Ready in 10 min
- No cooking
- Indian
Method
Salted lassi: put the yoghurt, water, most of the cumin, the mint (if using) and the salt in a blender and blend for 30 seconds until frothy. Pour into two glasses over ice if you like and sprinkle with the rest of the cumin.
Mango lassi: blend the yoghurt, mango pulp, milk, sugar and cardamom until smooth. Taste and add a little more sugar if needed, then pour into two glasses and serve well chilled.
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Chef’s notes
- No blender? Whisk vigorously in a jug: the drinks will be less frothy but just as good.
- Tinned mango pulp from Indian grocers has the best colour and flavour; very ripe fresh mangoes also work.
How this recipe was developed
The old Cookeryonline page reproduced a published recipe, so we wrote a new one. Both drinks follow Swasthi Shreekanth’s well-tested home versions, with our own proportions.
- Salted lassi. Swasthi’s lassi recipe (4.98/5 from 116 votes) covers sweet, salted and mint masala versions.
- Mango lassi. Her mango lassi uses ripe mango, yoghurt, a little milk or cream and ground cardamom; we use tinned pulp and keep the sugar low as it is already sweet.
Sources we compared (ratings as shown on each site on 31 October 2026):
- Swasthi's Recipes (Swasthi Shreekanth): Lassi recipe (sweet and salt lassi) (4.98/5 from 116 ratings)
- Swasthi's Recipes (Swasthi Shreekanth): Mango lassi
This is an original Cookeryonline recipe written in our own words. Ingredient choices and techniques are credited above; no source text has been copied.