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.)