Mango Lassi is our all time favorite Indian summer drink. What better way than to combine the sweetness of mangoes with the tanginess of yogurt. Make this fruity, thick, creamy, refreshing Mango Lassi recipe in less than 15 minutes with ripe mangoes, yogurt and your choice of flavorings – green cardamom, saffron or rose water.
What is Mango Lassi
A simple mango lassi is made with fresh yogurt or Curd, sweet mangoes and a touch of cardamom. For a bit of rich and creamy taste, some cream is included.
Mango lassi is a fruity variation of the popular classic sweet Lassi – a summer drink made with yogurt, water or milk, sugar and cardamoms. Note that both curd and yogurt are different dairy products, but mango lassi can be made with either.
During Indian summers (the months of March to May), mango is harvested and sold across all the Indian markets. One can buy different varieties of mangoes in this season.
Ripe, sweet mangoes of the season make the best tasting mango lassi. In a pinch, canned mango pulp works. But if you want to enjoy a refreshing lassi with fresh flavors from the king of fruits, make it with fresh mangoes.
Table of Contents
These summer months are the hottest and many summer drinks, coolers are made here to quench the thirst and also to cool the body. I make this mango-yogurt drink and the classic sweet lassi often to beat the heat during summers in India.
Mangoes are a favorite with many people. I still have to find someone who does not like mangoes.
Why This Recipe Works
The proportions of yogurt and mangoes in my recipe are just right. So you do not end up drinking a mango puree or a sweetened yogurt drink instead of mango lassi. The correct balance of these two ingredients makes this a perfect mango lassi recipe.
If you love a slightly richer version, then this recipe is for you. My recipe has a bit of light cream added, though it can be completely skipped if you want a simpler, lighter version.
Alphonso mangoes, which is the prized variety of mangoes feature in this drink. I also make mango lassi with a few other fleshy, pulpy Indian varieties of mango.
The flavor, taste and aroma profile of the mango variety you use will be one of the dominant flavors in your lassi. Having said that mango lassi is a forgiving recipe and any fleshy, juicy or pulpy variety of mangoes works well.
I love to add ice cubes as it makes for a cold and thick lassi. For flavorings, I choose between rose water, green cardamom powder and saffron strands.
Like me, you can choose either of them or include two flavorings together – say rose water & cardamom or saffron & cardamom or rose water & saffron.
Here I have added rose water that gives a floral flavor to the lassi. Optionally, feel free to skip these flavorings entirely and let the mango flavors rule in the lassi.
Keep in mind that the color of your lassi will depend on the variety of mangoes you use. Whichever variety of mangoes you include, ensure that they have a smooth pulp and are not fibrous or stringy.
Make sure that the mangoes are sweet and not sour or tangy. Dairy products like curd when mixed with sour mangoes, can give you stomach aches.
How to make Mango Lassi
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 and 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.
- 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 mango lassi with some whipped cream for a richer taste and flavor.
If you make a large batch of this recipe, store any leftovers in your refrigerator. Mango lassi keep well for 1 to 2 days 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.
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.
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.
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.
You can choose to mango lassi 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
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.
Swap dairy yogurt, with almond yogurt, cashew yogurt, coconut milk yogurt to make a vegan mango lassi.
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.
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.
This drink keeps well for about 1 to 2 days in the fridge. You can also freeze them in popsicle moulds and enjoy frozen mango & yogurt popsicles later.
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Mango Lassi Recipe (Creamy & Thick)
- 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
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 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.
- 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.
- If you make a large batch of this recipe, store any leftovers in your refrigerator. It keeps well for 1 to 2 days 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.
Nutrition Info (Approximate Values)
This Mango Lassi Recipe from the blog archives was first published on May 2010. It has been updated and republished on April 2023.