Contingent upon how ready and sweet your mango is, or on the off chance that you are utilizing canned and right now sweetened mango mash, you should include pretty much nectar or sugar to the lassi.
On the off chance that you have cardamom units, pulverize the cases to evacuate the seeds, at that point granulate the seeds with a mortar and pestle.
Put mango, yogurt, drain, sugar and cardamom into a blender and mix for 2 minutes.
On the off chance that you need a more milkshake consistency and it’s a hot day, either mix in some ice also or serve over ice shapes.
Sprinkle with a minor squeeze of ground cardamom to serve.
The lassi can be kept refrigerated for up to 24 hours.