🥭 Mango Lassi

Alphonso mango, strained yogurt, saffron & cardamom

5 min
Serves 1
Sweet & Tropical
Tall glass
0% ABV
  • 150g Alphonso mango pulp (canned or fresh)
  • 150g full-fat Greek yogurt
  • 2 tbsp sugar or honey
  • 4 green cardamom pods, seeds crushed to powder
  • A pinch of saffron in 1 tbsp warm milk
  • 100ml full-fat milk
  • ½ tsp fennel seeds to garnish

  1. 1
    BlendCombine mango pulp, yogurt, sugar, and cardamom in a blender.
  2. 2
    Add saffronAdd the saffron milk and blend on high for 60 seconds until completely smooth.
  3. 3
    AdjustAdd milk and blend briefly. Adjust sweetness and thickness to taste.
  4. 4
    ServePour over ice in a tall glass. Sprinkle fennel seeds on top.

About This Drink

Dishoom's mango lassi has become a rite of passage for anyone eating at their Bombay-inspired cafés. The fennel seed garnish is the signature touch — the slight anise note cuts the richness. Using Alphonso mangoes (in season April–June) makes a dramatic difference.

Alphonso mangoes are dramatically better than standard mangoes. Outside season, Kesar mango pulp in a tin is the best substitute. For a tangier Punjabi-style lassi, add a small pinch of kala namak.

Restaurant / Source
Dishoom (London & Edinburgh) — their most-ordered non-alcoholic drink
Origin
Punjab, India
Difficulty
Easy · 5 min
Restaurant
Dishoom
Address
Multiple locations — London (Shoreditch, Covent Garden, King's Cross, Carnaby, Kensington) · Edinburgh · Manchester · Birmingham
Style
Irani café — Bombay comfort food
Accolades
Multiple Time Out 'Best Restaurant in London' · national institution

Dishoom is built around the old Irani cafés of Bombay — democratic, welcoming places where everyone ate together. Their mocktail programme has become legendary in its own right: the Mango Lassi is one of London's most-ordered non-alcoholic drinks, and the house-made Salted Lassi is a breakfast institution at every table. Dishoom is simply a part of London's cultural fabric now.

Visit dishoom.com