Mango Lassi Recipe (Creamy & Thick)

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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.

mango lassi with mint sprigs filled in three glasses on a red and white checkered napkin

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.

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.

mango lassi with mint sprigs filled in three glasses on a red and white checkered napkin
Step-by-Step Guide

How to make Mango Lassi

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.

mangoes and sugar in blender

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.

rose water being added into blender with a measuring steel spoon

3. Blend everything until smooth. The consistency is pulpy and mushy without any fine chunks of mangoes.

smooth mango puree in a blender

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.

yogurt in blender

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.

ice cubes on the yogurt in blender

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.

blended mango lassi in blender

7. Pour mango lassi in glasses.

mango lassi being poured in a glass from the blender jar

8. Serve straightaway.

top shot of a glass filled with mango lassi

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 mango lassi 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 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.

mango lassi with mint sprigs filled in three glasses on a red and white checkered napkin

Expert Tips

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.

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.

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.

Flavorings

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.

Vegan Options

Swap dairy yogurt, with almond yogurt, cashew yogurt, coconut milk yogurt to make a vegan mango lassi.

FAQs

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 mango lassi last in fridge?

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.

More Yummy Mango Recipes!

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closeup shot of mango lassi with mint sprigs filled in a glass on a red and white checkered cloth

Mango Lassi Recipe (Creamy & Thick)

Mango Lassi, an all time Indian favorite summer drink is a creamy, thick, refreshing and delicious variation of lassi. Make this easy Mango Lassi recipe in less than 15 minutes with ripe mangoes, yogurt and your choice of flavorings – cardamom, saffron or rose water.
4.92 from 25 votes
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Cuisine North Indian
Course Beverages
Diet Gluten Free, Vegetarian
Difficulty Level Easy
Servings 3
Units

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

  • 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 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.

Notes

Mangoes: Make use mangoes that are in season, fresh, ripe and sweet. You can use any variety of mangoes, but they should be pulpy, juicy, fleshy and have a sweet taste. Avoid using mangoes that are fibrous or stringy. If the mangoes are more sweet, then you need to add less sweeteners.
Yogurt: Full-fat or whole milk yogurt give a creamy consistency in mango lassi recipe. For low-fat options, make the lassi with skimmed milk yogurt or low fat yogurt. Packaged curd also works well. But 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. 
Sweeteners: Sugar is the preferred sweetener in any lassi drink. But there are better alternatives and you could add them in your mango lassi recipe. Sweeteners like coconut sugar, palm sugar, jaggery, raw unrefined sugar, maple syrup and honey are some nice options.
Flavorings: 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:  a 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. 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.
Vegan Options: Use almond yogurt, cashew yogurt or coconut milk yogurt to make a vegan mango lassi.
Scaling: Make a large batch of this recipe by increasing the ingredients proportionately.

Nutrition Info (Approximate Values)

Nutrition Facts
Mango Lassi Recipe (Creamy & Thick)
Amount Per Serving
Calories 259 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 32mg11%
Sodium 80mg3%
Potassium 458mg13%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 39g43%
Protein 7g14%
Vitamin A 1496IU30%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 41mg50%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 5µg5%
Calcium 221mg22%
Vitamin B9 (Folate) 60µg15%
Iron 1mg6%
Magnesium 32mg8%
Phosphorus 178mg18%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Mango Lassi Recipe from the blog archives was first published on May 2010. It has been updated and republished on April 2023.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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31 Comments

  1. 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.5 stars

  2. 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!5 stars

  3. i made this mango lassi with almond curd and came out fantastic!! i am so glad mango season is back here in mexico! thank you5 stars

  4. Can You show the vegan version of this which will taste equally good ?5 stars

    1. 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.

  5. 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.5 stars

    1. thanks anindya for sharing this. any non fibrous variety of sweet mangoes can be used for mango lassi.
      welcome.