Put mango, yogurt, milk, sugar and cardamom into a blender and blend until smooth.
Adjust the consistency to your taste by adding water or blend in some ice cubes.
Pour mango lassi in serving glasses. Keep it chilled before serving. Garnish with saffron and/or pistachios (see notes for more garnish options).
Mango: Use sweet ripe mangoes to make lassi. They will give the best tasting Mango Lassi. If fresh are not available, then only opt for frozen mango chunks or canned mango pulp. If you are planning ahead, put the mango in the refrigerator so they are cold for the lassi. Greek Yogurt: If using greek yogurt, use 3/4 cup of greek yogurt and add more milk or water to adjust consistency to your taste. To make vegan mango lassi: Use almond milk yogurt and almond milk to make the mango lassi vegan.Consistency: You can adjust the consistency of the lassi by adding cold milk or water. You can add a few ice cubes to the lassi to cool it down,Additional garnish options: Garnish with saffron and/or pistachios. Other garnishes that can be used are mint leaves, sliced almonds or even some mango chunks.Storing: This lassi can be refrigerated for up to a day. I prefer to make it just before serving. It takes only a minute to get ready once you have the ingredients prepared.Serving: You can also serve this mango lassi topped with a scoop of vanilla ice-cream to make it a dessert.