Mango Lassi Recipe, How to make Mango Lassi

Punjabi Mango Lassi Recipe - Thick, smooth and delicious mango lassi recipe.
4.84 from 6 votes

Mango Lassi Recipe with Step by Step Photos – Thick, smooth and delicious mango lassi recipe. I make Mango Lassi and Sweet Lassi often to beat the heat during summers in India.

mango lassi, aam ki lassi

Apart from punjabi mango lassi, I also make Shikanji (Indian Lemonade), Aam Panna (Raw Mango Drink), Kokum Juice and Buttermilk Recipe often. All these beverages are cooling in nature and are good during the hot Indian summers.

The months of April-May are the hottest and many summer drinks and coolers are made here to quench the thirst and also to cool the body. April-May is also the season of mangoes in India. One can buy different varieties of mangoes in this season.

Mangoes are a favorite of many people. Till date, I have not found anyone who does not like mangoes. What better way than to combine the sweetness of mangoes with the coolness of yogurt. Few more delicious ripe mango recipes on blog are:

I have added some low fat cream in this recipe of Mango Lassi. You could skip that. Secondly, I have used ice cubes too. The flavorings for the lassi can be rose water or cardamom powder or saffron strands. You can choose any one of them. You can also avoid these and keep the mango lassi plain and simple.

The color of the lassi will depend on the variety of mangoes added. I have updated the step by step pics with lassi made from alphonso mangoes and hence the color is different from the final lassi pics, which were made from a different variety of mangoes. Whichever variety of mangoes you add, just ensure that they have a smooth pulp and are not fibrous.

So have a refreshing Mango Lassi to keep you cool this summer.

Mango Lassi

Author:Dassana Amit
Prep Time:15 minutes
Total Time:15 minutes
Course:beverages & drinks
Cuisine:north indian
Servings (change the number to scale):3 to 4
4.84 from 6 votes
Mango Lassi Recipe, Aam ki Lassi Recipe
Punjabi Mango Lassi Recipe - Thick, smooth and delicious mango lassi recipe.


(1 CUP = 250 ML)
  • 2 cups of fresh chopped mango pieces, about 3 to 4 medium sized mangoes. I used alphonso mangoes, but you could use any good variety of mango. You could also use mango pulp.
  • 2 cups chilled full fat fresh curd (yogurt or dahi)
  • 2 to 3 tablespoon cream, 25% to 30% fat or malai - optional
  • ½ teaspoon cardamom powder or ½ tablespoon rose water or a pinch of saffron strands
  • 4 to 5 tablespoon sugar or honey or add as required. this also can be skipped if the mangoes are very sweet
  • few mint leaves for garnish or mango cubes or sliced dry fruits

HOW TO MAKE Mango Lassi

  • Peel the mangoes and chop them.
  • In a blender or mixer, puree the mangoes with sugar or honey and cardamom powder or saffron or rose water.
  • Now add the chilled curd (yogurt) and cream.
  • Add some ice cubes.
  • Blend for some seconds till the everything is mixed well and the yogurt has become smooth.
  • Pour mango lassi in glasses and serve garnished with mint leaves or cubes of mango
  • If you want a slightly thin consistency, then add some milk to the mango lassi while blending.


  1. instead of sugar you can also add jaggery or honey.
  2. this mango lassi recipe can be doubled.
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How to make Mango Lassi

1. Peel 3 to 4 medium sized mangoes and chop them. About 2 cups chopped mangoes. Add the chopped mangoes in a blender or mixer. Add 4 to 5 tbsp sugar or honey. The addition of sugar and honey can be skipped if you want or you can add as per your taste.

mangoes for mango lassi recipe

2. Add flavorings of your choice. You can add cardamom powder or saffron strands or rose water. I added ½ tbsp rose water.

rose water for mango lassi recipe

3. Blend everything till smooth.

blending mango lassi

4. Then add 2 cups chilled curd/yogurt and 2 to 3 tbsp low fat cream (optional).

curd for mango lassi recipe

5. Add ice cubes (optional). If you want a slightly thin consistency, then add some milk to the mango lassi while blending.

making mango lassi recipe

6. Blend for some seconds till the everything is mixed well and the yogurt has become smooth.

preparing mango lassi recipe

7. Pour mango lassi in glasses.

mango lassi recipe, mango lassi

8. The Mango Lassi can be served immediately or you can garnish with some mint leaves or chopped mangoes or sliced dry fruits if you want.

mango lassi recipe, mango lassi

9 . Enjoy Mango Lassi.

mango lassi



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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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25 comments/reviews

    • 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.

  1. 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.

  2. 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.

  3. 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! 🙂

  4. 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.

  5. 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.

  6. 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

  7. 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?


    • 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.

  8. 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!