Sweet, creamy, and simply delicious, here's an easy recipe for Mango Lassi, a popular drink at Indian restaurants. This velvety smooth drink can be made at home with just five simple ingredients in five minutes, using either fresh or frozen mangoes or canned mango pulp.
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Mango Lassi is one of the Indian recipes that always brings back childhood memories for me. I grew up having mango lassi for breakfast every day during the summer season! Each morning, my mom would make a big pitcher of Mango Lassi by blending sweet ripe mangoes with yogurt, sugar, ice, and a dash of cardamom.
Today, I'm sharing my mom's easy mango lassi recipe, with a small addition of saffron, which gives it a restaurant-style taste. And it comes together in just 2 minutes. Let's get started!
Another cooling yogurt drink: Masala Chaas With Greek Yogurt
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What is Mango Lassi?
Mango lassi is an Indian yogurt drink that's made of three key ingredients - unsweetened plain yogurt, mango puree, and sugar. Water, or occasionally milk, is added to adjust the consistency. It is typically flavored with fragrant ground cardamom, and occasionally with saffron.
It is by far the most popular drink at an Indian restaurant, along with Rose lassi!
Ingredients - Notes & Substitutions
You need three primary ingredients for this recipe, along with some flavorings. Let's take a look at the Mango Lassi ingredients and some possible alternatives.
Note: I prefer to start with chilled ingredients, as this drink tastes best when served cold.
- Mango: Pick ripe mangoes with firm skin, but a slight give. I prefer Ataulfo or Keitt since they have minimal fibers, which is perfect for achieving a creamy, smooth texture. You'll need about two fully ripe mangoes. If using unsweetened mango pulp/ puree (such as 24 Mantra brand), use 1 cup. If using sweetened pulp, skip or adjust the sweetener. To use frozen mangoes, thaw them out and adjust the sweetener after blending.
- Yogurt: Use plain whole milk yogurt for the best taste. Alternatively, use low-fat yogurt for a lighter lassi. I wouldn't recommend non-fat yogurt, as you won't get the iconic creamy texture. You can also make mango lassi with Greek yogurt. You will have to add more liquid to thin it a bit.
- Sugar or Honey: Adjust the sweetness based on how sweet your mangoes are. I've used granulated sugar, but you can use honey if you like.
- Water or Milk: This depends on how creamy and thick your yogurt is. In a traditional Punjabi Mango lassi recipe, we mostly add water. However, if your yogurt is not as creamy, add milk instead.
- Ground cardamom: I prefer to crush 5-6 cardamom pods in a mortar and pestle to release their seeds, and then crush them to a powder. Alternatively, use store-bought ground cardamom.
- Saffron: A little goes a long way with this. I add a pinch (about 10-12 strands) while blending, then crush and sprinkle 2-4 strands in each glass for garnish.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Note About Fresh Vs. Frozen Mango
For mango lassi, I prefer to use fresh ripe mangoes whenever available. However, you can use frozen mango chunks as well. To use frozen mango, thaw it out overnight in the fridge. Check its taste before blending so you can add the sugar accordingly.
How to Make Mango Lassi
Here are step-by-step instructions and pictures for this 5-minute Mango Lassi recipe:
- Peel and chop mangoes. Add mango cubes or mango pulp, yogurt, cold water (or milk), sugar, cardamom, and saffron in the blender jar. Adjust the liquid based on the thickness of the yogurt. For a smoothie-like finish, add a few ice cubes as well.
Mango Cutting Tips: Learn how to peel and cut a mango, with tips and tricks for peeling, cutting, slicing, and dicing a mango with step-by-step photos and instructions.
- Blend it for 30-40 seconds till everything comes together like a creamy smoothie.
- Pour the lassi into serving glasses and garnish with the reserved 2-3 saffron strands. Serve chilled. Refrigerate leftovers.
Serving Suggestion
Mango lassi can be served as a breakfast smoothie, a filling and high-protein snack, or as an accompaniment to a meal.
To enjoy a complete Indian restaurant experience at home, serve it with one of the following combinations:
How to Store
How long does Mango Lassi last in the fridge? It stays good in the refrigerator for up to 2 days.
Can I freeze mango lassi? I wouldn't freeze this Lassi. Maybe it's a personal preference, but I don't like the consistency and taste of thawed yogurt products. It's like freezing milk, it won't be the same when thawed.
How to Store Leftover Mango Pulp? When using canned mango pulp, I store the leftover in these silicone freezer molds for later use. Once frozen, I pop the mango domes out and transfer them to a gallon-size freezer bag. Each dome is about ¼ cup.
Here's another treat you can make with mango pulp: Mango Cheesecake
Try a Variation
Vegan Mango Lassi: Here's how to make mango lassi without yogurt. You can make Vegan lassi using your favorite brand of dairy-free cashew or coconut yogurt. I prefer Forager's plain flavor for this lassi. If using sweetened yogurt, adjust the sugar accordingly. For liquid, use coconut milk, soy milk, oat milk, or almond milk instead.
Mango Milkshake: If you're not a fan of yogurt, you can substitute milk instead and make a delicious Mango Milkshake. Instead of one cup of yogurt, use 1 cup of full-fat milk, and blend as per instructions. For a vegan milkshake, use almond milk.
How Can You Tell When Mangoes Are Ripe
Here's a quick checklist to tell if the mango is ripe:
- Squeeze gently. They should have a slight give when pressed gently.
- Smell the stem end. It should have a sweet aroma near the stem.
- Check the color. Depending on the variety, they should be golden yellow or light orange.
- Look for wrinkles. A few gentle wrinkles on the skin are a good sign; deep wrinkles indicate overripeness.
- Feel heavy. If they feel heavy for their size, this means they are juicy inside.
Recipe Tips & Notes
- Chilled ingredients: Mango lassi is best served chilled. Start with chilled mango and yogurt. This way, you don't have to add ice, which can dilute the flavors.
- Fresh Mango vs. Mango Pulp: Mango lassi can be made with fresh mangoes or canned mango pulp. If using mango pulp, be sure to pick unsweetened pulp. If using sweetened pulp, skip or adjust the quantity of sugar accordingly.
- Mango Picking tip: For best results, pick non-fibrous ripe mangoes that have a slight give. That will result in a naturally sweet lassi, and you'll have to use fewer sweeteners.
- Texture customization: For a creamier taste in lassi, use full-fat yogurt and add milk instead of water. For a lighter lassi, use 2% low-fat yogurt and water. It gives it a creamy texture while keeping it light.
FAQ
For best results, use non-fibrous, seasonal ripe mangoes to make Mango lassi. I prefer Ataulfo or Keitt. Both have a good flesh-to-seed ratio (which means more mango for us) and minimal fibers, which is perfect for achieving a creamy, smooth texture.
Yes, you can use Greek yogurt. Use ¾ cup instead, and adjust the consistency by adding a little water if needed. Avoid adding milk, as that will make the lassi too rich.
Yes, you can make mango lassi with frozen mango. Thaw it in the fridge overnight. Check for sweetness before blending and adjust the sugar accordingly.
Yes. To make vegan mango lassi, substitute plain yogurt with any plain unsweetened dairy-free yogurt. Use almond milk or water instead of regular milk.
Yogurt, mangoes, and sugar are the key ingredients needed to make mango lassi. You can add optional flavoring ingredients, such as cardamom and saffron. Milk or water is added to reach a smoothie-like consistency in lassi.
The calories vary depending on the brand and quality of yogurt and mangoes. As per this recipe, each glass of mango lassi contains about 172 calories.
Popular Mango Recipes on the Blog
📖 Recipe
5-Minute Mango Lassi Recipe (Indian Mango Drink)
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Video
Equipment
Ingredients
- 1-1¼ cup mango chunks or 1 cup mango pulp 2 ripe mangoes, peeled & cubed
- 1 cup plain yogurt full-far or 2% fat
- ½ cup cold water or milk see notes
- 1½-2 tablespoon sugar
- ¼ teaspoon cardamom powder (2 green pods, de-seeded & ground)
- 1 pinch saffron + 2-3 strands for garnish
Instructions
- Add mango cubes or pulp to the blender jar, along with yogurt, milk (or water), sugar, cardamom and a pinch of saffron.
- Blend it for a 30-40 seconds till everything comes together like a creamy smoothie. If using a power blender like Blendtec, use the smoothie button.
- Pour the lassi in serving glasses and garnish with 2-3 saffron strands. Serve chilled.
Notes
- Chilled ingredients: Mango lassi is best served chilled. Start with chilled mango and yogurt. This way, you don't have to add ice, which can dilute the flavors.
- Fresh Mango vs. Mango Pulp: Mango lassi can be made with fresh mangoes or canned mango pulp. If using mango pulp, be sure to pick unsweetened pulp. If using sweetened pulp, skip or adjust the quantity of sugar accordingly.
- Mango Picking tip: For best results, pick super ripe mangoes that have a slight give. That will result in a naturally sweet lassi, and you'll have to use fewer sweeteners.
- Texture customization: For a creamier taste in lassi, use full-fat yogurt and add milk instead of water. For a lighter lassi, use 2% low-fat yogurt and water. It gives it a creamy texture while keeping it light.
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