Mango Lassi Recipe
Mango Lassi is a popular Indian summer drink made with ripe mangoes and yogurt blended until smooth and creamy. It has a natural balance of sweetness and mild tang from the yogurt. You can optionally flavor it with cardamom, saffron or rose water. The recipe comes together in under 15 minutes.
About Mango Lassi Recipe
Mango lassi is a simple, refreshing summer drink made with yogurt, sweet ripe mangoes and a hint of cardamom. I sometimes add a little cream for a richer taste, but you can keep it light if you prefer.
It is a fruity variation of the classic sweet Lassi, where yogurt is blended with a little water or milk, sugar and cardamom. For this recipe, you can use either Indian Curd or yogurt depending on what you have.
Table of Contents
During Indian summers, especially from March to May, mangoes are at their peak. This is when I make mango lassi often at home. Fresh, ripe mangoes give the best flavor. If needed, you can use canned mango pulp, but fresh mangoes always taste better.
This drink is cooling and filling at the same time. On hot days, I prefer it more than the plain lassi.
In my recipe, I keep the balance of mango and yogurt just right. You won’t get a mango puree or a diluted yogurt drink. It tastes like a proper mango lassi.
If you like a slightly rich version, you can add a bit of cream. I do it sometimes, but it is optional.
I usually make this with Alphonso mangoes when they are in season. But I also use other varieties. The taste of your lassi will depend on the mango you choose, so pick ones that are sweet, pulpy and not fibrous.
For flavor, I like to add rose water, cardamom or saffron. Sometimes I use just one, sometimes I mix two. You can also skip these and keep the focus only on mango.
I also add a few ice cubes to make it cold and thick. It gives a nice texture.
The color of the lassi will depend on the mango variety you use. Always choose mangoes that are ripe, sweet and smooth. Avoid sour, tangy or fibrous ones.
I make sure the mangoes are naturally sweet. Sour mangoes do not pair well with yogurt and can cause stomach discomfort.
More Favorite Indian Drinks To Try
How To Make Mango Lassi (Step -By-Step)
Puree Mangoes
1. Rinse, peel and chop 3 to 4 medium-sized mangoes. You need about 2 cups of chopped mangoes.
Add the chopped mangoes in a blender. Add 4 to 5 tablespoons sugar or honey or any sweetener of your choice. You can choose to omit adding any of the sweeteners if you prefer or if the mangoes are very sweet.
You can add more sugar later if the lassi has more of a sour taste.
2. Add flavorings of your choice – ½ teaspoon cardamom powder or 8 to 10 saffron strands or 1 tablespoon rose water. I added rose water.
3. Blend everything until smooth. The consistency is pulpy and mushy without any fine chunks of mangoes.
Add Curd (or Yogurt) & Blend
4. Add 2 cups chilled curd (dahi) or yogurt and 2 to 3 tablespoons light cream. Note that adding cream is optional.
5. Add 4 to 5 ice cubes (optional). If you want a slightly thin consistency, add some water or milk to the lassi while blending.
6. Blend until all the ingredients are mixed evenly and the yogurt has become smooth.
Taste a few spoons of mango lassi. If it tastes slightly sour or tangy or is not sweet enough according to your taste, add some teaspoons of sugar and blend again.
7. Pour mango lassi in glasses.
8. Serve straightaway.
Serving Suggestions
- Enjoy Mango Lassi as is or choose to top or garnish with herbs or nuts. For herbs, mint leaves are the best flavor pairing with both mangoes and yogurt. The lassi can be topped with some chopped mango cubes as well.
- Add some crunch to your lassi, by topping with almond slivers, pistachio slivers or chopped cashews.
- Love chocolate? Sprinkle some chocolate shavings or grated chocolate. Chocolate and mango are again a great pairing option.
- Top the drink with some whipped cream for a richer taste and flavor.
Storage
If you make a large batch of this recipe, store any leftovers in your refrigerator. Mango lassi keeps well for about 1 day in the refrigerator.
You can choose to freeze the lassi in ice trays or popsicle moulds to be enjoyed later as a frozen mango-yogurt dessert.
Dassana’s Recipe Tips
1. Mangoes: Use mangoes that are in season, fresh, ripe and sweet. You could use any variety of mangoes. But they should be pulpy, juicy, fleshy and have a sweet taste. Do not use mangoes that are fibrous or stringy. If the mangoes are more sweet, then you need to add less sweeteners.
2.Yogurt: The creamy consistency in this drink comes from using full-fat or whole milk yogurt. For low-fat options, include skimmed milk yogurt or low fat yogurt. While I always use homemade curd to make lassi, packaged curd also works great. Simply make sure that your curd or yogurt is not too sour or tangy. Greek yogurt is another option to try this lassi with. Add some water or milk to thin the consistency a bit if using greek yogurt.
3. Sweeteners: Sugar is the unanimous choice of sweetener in any lassi. But there are better sugar alternatives and you could feature them in your mango lassi recipe. Sweeteners like coconut sugar, palm sugar, jaggery, raw unrefined sugar, maple syrup and honey are some nice options.
4. Canned Mango Pulp: Make the lassi with canned mango pulp if fresh mangoes are not in season. I freeze mango pulp and make various goodies with it. You will need to adjust the amount of sweetener if using canned pulp, as many of them are loaded with sugar. Include about 1 to 1.25 cups of mango pulp in this recipe.
5. Plant Based Options: Swap dairy yogurt, with almond yogurt, cashew yogurt, coconut milk yogurt to make a plant based version.
4. Flavorings: You can choose to make this beverage simply without any added flavorings. Though to make your drink a little more special and to elevate the mango flavors, a light touch of these flavorings does wonders.
Some great flavoring ideas are:
- ground green cardamom powder – ½ teaspoon
- ground cinnamon, a few pinches
- vanilla extract, about ½ to 1 teaspoon
- rose water
- kewra water (pandanus water), about 1 tablespoon
- saffron, a few strands
- a dash of nutmeg
Your Questions Answered
Is mango lassi healthy?
Yes, it can be healthy when made without any added sugar. Mangoes are naturally nutrient dense fruit with plenty of natural sugar and curd (yogurt) is probiotic. When you make this lassi without any added sugar, it is healthy and gut friendly.
What can I use instead of yogurt in mango lassi?
Mango lassi is a drink made with yogurt. If you use milk or water in place of yogurt, it won’t be mango lassi anymore, but a mango shake or juice.
How long does this drink last in fridge?
This drink keeps well for about 1 day in the fridge. You can also freeze them in popsicle moulds and enjoy frozen mango & yogurt popsicles later.
Step by Step Photo Guide Above
Ingredients
Main Ingredients
- 2 cups chopped mangoes – alphonso or any sweet, pulpy mango variety, about 3 to 4 medium sized
- 4 to 5 tablespoon sugar or honey, add as required – optional
- 2 cups curd or yogurt, cold or chilled
- 2 to 3 tablespoons light cream or malai – optional
- 4 to 5 ice cubes – optional
Flavorings (choose any one)
- ½ teaspoon cardamom powder (ground cardamom)
- 1 tablespoon rose water
- 8 to 10 saffron strands
Garnish – optional (choose any one)
- 3 to 4 mint sprigs
- 2 to 3 tablespoons chopped mangoes
- 1 to 2 tablespoons almond slivers or chopped cashews or pistachios slivers
- 1 to 2 tablespoons chocolate shavings or grated chocolate
- ¼ cup whipped cream – lightly sweetened
Instructions
Making Mango Puree
- Rinse, peel and chop the mangoes.
- In a blender or mixer, puree the mangoes with sugar or honey, cardamom powder or saffron or rose water.
- Make a smooth puree without any finer chunks of mangoes in it.
Add Curd (Yogurt)
- Add the chilled curd (yogurt) and light cream. Adding light cream is optional
- Add ice cubes. This is also optional.
Blend & Make Mango Lassi
- Blend until all the ingredients are mixed well, evenly and the yogurt has become smooth.
- if you prefer a slightly thin consistency add some milk or water while blending. Taste mango lassi and add a few teaspoons of sugar if it tastes slightly tangy or sour. Blend again.
- Pour in glasses and serve straightaway.
Serving Suggestions
- Enjoy Mango Lassi as is or choose to top or garnish with herbs or nuts. For herbs, mint leaves are the best flavor pairing with both mangoes and yogurt. You can top the lassi with some chopped mango cubes.
- Top with almond slivers, pistachio slivers or chopped cashews to add some crunch in your lassi.
- Chocolate shavings or grated chocolate also make for a great topping option.
- A topping of lightly sweetened whipped cream also tastes good.
Storage
- If you make a large batch of this recipe, store any leftovers in your refrigerator. It keeps well for 1 day in the refrigerator.
- You can choose to freeze the mango lassi in ice trays or popsicle moulds to be enjoyed later as a frozen mango-yogurt dessert.
Dassana’s Notes
- Mangoes: Use seasonal fresh mangoes that are ripe and sweet. Any variety of mangoes that are pulpy, juicy, fleshy and with a sweet taste will work. Do not use mangoes that have a fibrous or stringy flesh.
- Yogurt: Full-fat or whole milk yogurt give a creamy consistency. For low-fat options, use skimmed milk yogurt or low fat yogurt. If using packaged yogurt make sure that your curd or yogurt is not too sour or tangy.
- Greek Yogurt: Creamy and thick Greek yogurt is another option to try this lassi with. Add some water or milk to thin the consistency a bit if using greek yogurt.
- Sweeteners: Sugar is the preferred sweetener in lassi drink. But there are better alternative sweeteners like coconut sugar, palm sugar, jaggery, raw unrefined sugar, maple syrup and honey that you can add. If the mangoes are more sweet, then add less sweeteners.
- Flavorings: You can choose to make mango lassi simply without any added flavorings. But a light touch of these flavorings does wonders. Some options, you can consider: few pinches of ground cinnamon, ½ to 1 teaspoon vanilla extract, 1 tablespoon rose water and a dash of nutmeg.
- Canned Pulp: Make the lassi with canned mango pulp if fresh mangoes are not in season. You will need to adjust the amount of sweetener if using canned pulp, as many of them are loaded with sugar. Include about 1 to 1.25 cups of canned or homemade mango pulp in this recipe.
- Vegan Options: Use almond, oat milk, cashew or coconut milk yogurt to make a plant based mango lassi.
- Scaling: Make a large batch of this recipe by increasing the ingredients proportionately.
Nutrition
Mango Lassi recipe from the blog archives was first published on May 2010.
I love your recipes they always bring me back to the days when my mom cooked for me.
Thank you so much. I am truly touched. Food has a special way of bringing back memories, and I am glad the recipes remind you of those moments with your mom.
Awesome on the first go. I made it with Ataulfo which is a Mexican mango and cold yogurt. I did add some sugar as I like it sweet.
The end result made fo a thick, creamy, tangy, sweet lassi which was better than any takeout. Thanks for sharing this authentic Indian recipe.
Lovely and thanks for sharing this super feedback.
finally mango season is back here in mexico and i could try making this lassi with coconut curd!!! was soooo tasty, thank you so much!
Lovely and thanks for sharing the variation you made to your mango lassi.
i made this mango lassi with almond curd and came out fantastic!! i am so glad mango season is back here in mexico! thank you
Lovely and thanks for sharing the adaptations you made.
Can You show the vegan version of this which will taste equally good ?
heena, for a vegan version you can use cashew curd or coconut milk curd. even almond curd can be used. i have made lassis with cashew curd and it tastes equally good. cashew curd recipe is already shared on website. similar way you can make almond curd. for coconut milk curd, you can check on google or youtube as to how it is made. i have never made, but i know a few folks who use coconut milk curd instead of dairy curd.
Followed this recipe last night. And to my utter wonder it turned out to be an unforgettable one. Used Himsagar mangoes instead of Alphanso though. Thank you.
thanks anindya for sharing this. any non fibrous variety of sweet mangoes can be used for mango lassi.
welcome.
Can I use the canned alphonso pulp from the indian stores…and how much should I use? Any idea of the expiration date of these canned mango pulp too? Also,your recipes are very good. I often come here to get good ideas.
Thank you for all your hard work.
the mango pulp should taste like mango pulp. if it has a tinge of bitter taste or has an off rancid aroma, then avoid. i have no idea about the expiration as i generally do not use canned mango pulp. you can add 1.75 to 2 cups of mango pulp. you can also add more if you want.
i will make it in a few after reading this! I really like how you explained the steps. +5 to your effort in putting those pictures! Thank you! 🙂
it should be 5 Stars!
thanks msJithy
welcome msJithy
I m gonna try to make mango lassi today but I have one question is that I don’t have any kind of cream. So it’s necessary to use cream. But I have sour cream I don’t if I can use that. Also is that do we have to use only one item like cardamom, rose syrup or saffron or can we use all of them. Which one is best to use. I am really big fan of mango and my son love mango lassi so I hope he like it. Thank you for this recepie.
you can skip the cream or malai. avoid adding sour cream. the flavorings cardamom, rose syrup and saffron can be used all together or you can just add one of them. cardamom goes well with mangoes.
It’s a warm day here in Oakland, California and I had a mango that needed to be used. This recipe fit the bill. I used evap milk instead of regular milk and reconstituted it with 1 cup of ginger ale so no need for added sugar. It was plenty sweet but not too much. Just the way we like it. Thanks for this excellent recipe. I’ve tried a bunch of your other recipes but have to comment on this. I’ve learned so much about making real Indian foods from your site. Every recipe is well explained and clear. The photo instructions is a great idea and really whets the appetite. Thanks for all your hard work.
welcome charlie. glad to know this. thanks for sharing your variation and positive feedback on recipes.
So good! I tried with greek yogurt because that was the only option, it was bitter, but I believe that was only from the yogurt. Good recipe overall and thank you
welcome ellen. next time try with fresh yogurt. the taste will be better and sweet.
I’ve been comparing this Mango Lassi Recipe with your Mango Shrikhand recipe. Since both recipes use the same ingredients, in your opinion, what makes these recipes different? Do you have a preference to either one?
Thanks!
welcome jessica. both are different. in mango shrikhand the whey from the curd is drained out. so what you get is the thick hung yogurt without the whey. taste wise and consistency wise both the recipes are different. mango lassi is quick and shrikhand takes time but worth the effort. in the end both are delicious and have their own unique taste and admirers.
Delicious! So refreshing and I love the cardamom. Great recipe!
thanks anna
no match thanks dear
You mentioned Salty Lassi’s, so maybe you could add a section on the variations for the proper balance for a salty version. Thanks for your delicious postings!
sean, i will write a post on salty lassi in future.
I’ve never used rose water in lassi before but it sounds to be a great idea! I’ll taste the difference nest time I prepare lassi.
does give a light fragrance of rose in the lassi.