Lassi is more than just a yoghurt drink: it combines the tangy freshness of natural yoghurt with the sweet ripeness of a mango and the floral hint of rose water. This recipe brings the traditional Indian refreshment to a chilled glass – without alcohol, but with a texture that reminds of a creamy Sour. Perfect for hot days or as a digestif after spicy dishes. The edible rose petals are no decorative gimmick, but a flavour carrier: they underline the floral note of the rose water and round off the drink.
And this is what you need for the Lassi – alcohol-free
150 g natural yoghurt (3.5 % fat, unsweetened)
450 ml whole milk (3.5 % fat, chilled)
1 tbsp rose water (from Middle Eastern grocery stores, not perfume)
3 tbsp liquid honey (or agave syrup for vegan version)
1 ripe mango (approx. 200 g flesh, diced)
6 ice cubes (large, so they don’t melt too quickly)
4–6 edible rose petals (unsprinkled, for garnishing)
This is what matters
The trick is in the yoghurt: be sure to use a natural yoghurt with 3.5 % fat – low-fat yoghurt makes the Lassi watery and sour. The milk should be ice-cold so the drink doesn’t melt too quickly. Another bartender’s tip: if the mango isn’t sweet enough, mix in 1 tsp lemon juice – the acidity brings out the sweetness of the fruit. Rose water is intense: start with 1 tsp and increase slowly, otherwise the Lassi will taste like soap. Place the edible rose petals on just before serving so they don’t give off their aroma to the liquid.
Variations
- Salty Lassi (Namkeen Lassi) – For a savoury version, stir 1 tsp roasted cumin powder and a pinch of salt into the yoghurt-milk mix. Leave out the mango and instead garnish with 1 tbsp chopped coriander and ½ tsp chilli powder. Tastes especially good with spicy curries.
- Coconut Lassi – Replace the milk with 300 ml coconut milk and 150 ml water. Mix in 1 tsp cardamom powder and garnish with toasted coconut flakes. Perfectly pairs with Asian dishes.
- Green mint Lassi – Blend 1 handful of fresh mint leaves and ½ tsp ground ginger with the mango. Leave out the rose water and instead finish with 1 tsp lemon juice. Refreshing and invigorating.
Frequently Asked Questions
Can I make the Lassi vegan?
Yes, replace the natural yoghurt with unsweetened soy yoghurt or coconut yoghurt and the milk with oat or almond milk. The taste will be slightly lighter, but the creamy texture remains. Use agave syrup instead of honey.
How long does the Lassi keep in the fridge?
Freshly made, it tastes best. In the fridge, it keeps for a maximum of 6 hours, after which the liquid separates and the texture becomes watery. Add the rose petals just before serving.
Can I use frozen mango?
Yes, but let the mango thaw and drain first, otherwise the Lassi will become too thin. Frozen mango is often less aromatic – help it along with a little lemon juice or a pinch of chilli powder.
Why does my Lassi taste like soap?
The rose water was dosed too strongly. Start with 1 tsp and increase slowly. Use only rose water from grocery stores, not cosmetic products. If the taste is too intense, stir in 1 tsp lemon juice – the acidity neutralises the floral note.
