11 Lassi Variations to Beat the Heat

Lassi is the original summer comfort drink from Indian kitchens—simple, cooling, and endlessly adaptable. This list brings together eleven lassi recipes that respect tradition while making sense for North American pantries. I’ve included classic mango lassi, saffron-scented kesar mango, floral rose, nutty badam-pista, tropical coconut, the thick Punjabi whipped lassi, aromatic paan, tangy pineapple, carrot with a ginger kick, a savory mint-cucumber, and a vegan low-sugar option. Each recipe includes US-friendly measures plus metric equivalents, an easy method, one pantry substitution, a short cultural note, and a quick health/cooling tip. You’ll also find simple serving ideas that nod to Dadi’s kitchen without requiring special equipment. These lassis are meant to be made in a blender or by hand, depending on the texture you love. For the best chill and flavor, use cold yogurt and fruit; when mangoes are ripe, they do a lot of the work. If you need a dairy-free version, swap in coconut or almond yogurt and adjust sweetness with jaggery or stevia. Measure for balance, taste as you go, and keep ice minimal so texture stays smooth. By the end, you’ll have a go-to rotation of everyday and special-occasion drinks that beat heat, add probiotic goodness, and bring home a little of India’s summer joy.

1. Mango Lassi (Classic)

Ingredients: - 1 cup plain yogurt (240 ml) — use whole-milk yogurt for silkier texture. - 1/2 cup mango pulp or chopped ripe mango (120 g). - 1/4 cup milk (60 ml) or as needed for consistency. - 1-2 tbsp sugar or honey (12-24 g) to taste. - Pinch cardamom powder. (Metric: Yogurt 240 ml, mango 120 g, milk 60 ml, sugar 12–24 g.)

2. Kesar Mango Lassi (Saffron)

Ingredients: - 1 cup plain yogurt (240 ml). - 1/2 cup mango pulp (120 g). - 1/4 cup milk (60 ml). - 6-8 saffron strands, soaked in 1 tbsp warm milk. - 1 tbsp sugar or jaggery (12 g). - 1 tbsp chopped pistachios for garnish. (Metric equivalents included above.)

3. Rose Lassi

Ingredients: - 1 cup plain yogurt (240 ml). - 2 tbsp rose syrup or 1 tsp rose water (30 ml or 5 ml). - 2 tbsp milk (30 ml) to loosen. - 1-2 tbsp sugar or honey (12–24 g), adjust to taste. - Optional: edible rose petals for garnish.

4. Badam-Pista Lassi (Dry Fruit)

Ingredients: - 1 cup plain yogurt (240 ml). - 6 soaked almonds, peeled (about 25 g). - 6 shelled pistachios (about 15 g). - 1/4 cup milk (60 ml) or badam milk (60 ml). - 1–2 tsp sugar, honey, or 1 tbsp jaggery (5–12 g or 12 g). - Pinch cardamom.

5. Coconut Lassi

Ingredients: - 3/4 cup plain yogurt or coconut yogurt (180 ml). - 1/2 cup coconut milk (120 ml). - 2 tbsp shredded coconut or 1 tbsp coconut cream (10–15 g). - 1–2 tbsp sugar, jaggery, or maple syrup (12–24 g). - Ice cubes if you like it extra chilled.

6. Punjabi Lassi (Thick, Whipped)

Ingredients: - 1 cup full-fat plain yogurt (240 ml). - 1/4 cup cold water or milk (60 ml). - 1–2 tsp sugar or to taste (5–10 g). - Pinch salt. - Optional: a dollop of malai (cream) or butter for extra richness.

7. Paan Lassi (Betel-Leaf Flavored)

Ingredients: - 1 cup plain yogurt (240 ml). - 2–3 cleaned betel leaves (paan), chopped fine. - 1 tbsp gulkand (rose petal preserve) or 1 tbsp sugar (15 g) for sweetness. - 1/2 tsp roasted fennel powder and a tiny pinch of cardamom. - 2 tbsp milk (30 ml) to loosen if needed.

8. Pineapple Lassi

Ingredients: - 1 cup plain yogurt (240 ml). - 1/2 cup fresh or canned pineapple chunks (120 g). - 1 tbsp lime juice (15 ml). - 1–2 tsp sugar or honey, if needed (5–10 g). - A few mint leaves for garnish.

9. Carrot-Ginger Lassi

Ingredients: - 1 cup plain yogurt (240 ml). - 1/2 cup carrot puree or finely grated carrot (about 120 g). - 1/2 tsp freshly grated ginger. - 1–2 tsp honey or jaggery (5–10 g). - Pinch of black salt or regular salt to taste.

10. Mint-Cucumber Lassi (Savory Cooling)

Ingredients: - 1 cup plain yogurt (240 ml). - 1/2 cup peeled cucumber, roughly chopped (120 g). - A handful of fresh mint leaves (10–12 leaves). - 1/4 tsp roasted cumin powder. - Salt to taste and 1–2 tbsp cold water to adjust consistency.

11. Vegan / Low-Sugar Lassi (Coconut or Nut Yogurt + Jaggery/Stevia)

Ingredients: - 1 cup unsweetened coconut or almond yogurt (240 ml). - 1/4 cup coconut milk or water (60 ml) to loosen. - 1 tbsp jaggery syrup or 1–2 tsp liquid stevia (15 ml or 2–4 g). - 1/2 tsp roasted cardamom powder or vanilla extract. - Optional: 2 tbsp frozen fruit (mango or pineapple) for flavor.

Refreshing Tips & Final Notes

Lassi lives at the intersection of tradition and practicality, offering a quick, cooling fix for summer kitchens everywhere. Keep plain yogurt on hand, and you can spin up nearly any flavor in minutes—fresh fruits in season or frozen pulp for out-of-season convenience. For texture, start with less liquid and add more as needed; if you over-dilute, chill to let flavors meld before serving. Use jaggery or honey for deeper, more natural sweetness, and try roasted cumin, cardamom, or a tiny pinch of salt in savory versions to wake up flavor. If serving a group, make a pitcher and refrigerate for up to 24 hours, stirring before you ladle out drinks. When sharing these lassis with friends who aren’t familiar with Indian flavors, introduce one at a time and offer a short tasting note—mention a family story or the region it comes from to make the experience more personal. Above all, taste as you go; the best lassi balances coolness, creaminess, and the level of sweetness that suits you. Try a different garnish each time—crushed pistachios, rose petals, toasted coconut flakes, or a lime wedge—to signal each variation’s character. Keep experimenting, and you’ll find a favorite rotation that keeps heat at bay and brings a little of Dadi’s kitchen into your home.