Zoh knowledge bank · Milk kefir · Updated 4 October 2026
The short version
Blend chilled milk kefir with ripe mango and elaichi. Taste before adding jaggery: the sweetness of the mango and the tang of the kefir will decide how much you need.
A lassi for mango season
Alphonso or Kesar works well here, but use the ripe mango you enjoy and can find locally. Weigh the pulp after removing the skin and stone. Kefir supplies the tang; mango gives the drink its body.
This recipe starts with finished, chilled kefir. It is a blend-and-serve drink, not a second fermentation recipe.
Start without jaggery and taste after blending.
Use a milder finished batch if you prefer less tang.
Thaw just enough to blend; do not add ice automatically.
Check for added sugar before sweetening the lassi.
Ingredients
- 250 ml chilled plain milk kefir
- 250 g ripe mango pulp
- 0.5 g ground green cardamom (elaichi)
- 0–15 g finely grated jaggery, optional
- 0–50 ml chilled drinking water, to adjust consistency
- 5 g chopped pistachios, optional garnish
Method
1. Prepare the mango
Wash the mango, peel and remove the stone. Weigh 250 g pulp. Keep the kefir chilled until you need it.
2. Blend
Blend the mango, 250 ml kefir and 0.5 g elaichi until smooth.
3. Adjust
Taste. Blend in up to 15 g jaggery if needed. Add chilled water in 10 ml additions, using up to 50 ml, until the consistency suits you.
4. Serve
Divide between two glasses and add the optional pistachios. Serve freshly made.
Make it fit your kitchen
In India, fresh seasonal mango is the simplest choice. For GCC or Singapore kitchens, frozen unsweetened mango pulp is a useful alternative if fresh mango is unavailable. Match the fruit and sugar content rather than searching for one compulsory brand.
For a less sweet drink, reduce or omit the jaggery. Jaggery still counts as added sugar; the fruit also supplies sugar.
Serving and storage
Serve with breakfast or as an afternoon drink because you enjoy it. Keep ingredients and any prepared lassi covered and refrigerated at 4°C or below; make close to serving for the best texture. Do not leave it on a warm counter to ferment further.
Allergens and live cultures
Contains milk and, if used, pistachios. Dairy kefir is not suitable for milk allergy and is not automatically lactose-free. We have not measured the live count or nutrition of this finished recipe and do not assign it a probiotic dose.
To make the base at home, follow the instructions for your milk kefir culture. For a savoury use, try kefir raita.
Questions people ask
Can I use bottled plain kefir?
Yes. Check its label, storage and ingredients. Use it chilled and adjust the sweetness to taste.
Can I use sweetened mango pulp?
Yes, but omit the jaggery initially and taste first. The sweetness will differ.
Do I need to warm the kefir?
No. Use chilled kefir for this recipe.
Is this better for the gut than ordinary lassi?
We have not tested that comparison. This is a flavour variation, not a clinical claim.
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