Mango lassi is the drink that turns an ordinary hot afternoon into a small celebration. Made with ripe mangoes and thick, tangy yogurt, it is cool, creamy and naturally sweet. It takes five minutes to blend and needs no cooking, which makes it perfect for Indian summers.
Why You Will Love This Mango Lassi
- Ready in 5 minutes with just a blender
- Thick and creamy without any cream or ice cream
- Naturally sweet from ripe mango, with an optional spoonful of sugar or honey
Ingredient Notes
Mangoes: Alphonso and Kesar varieties are sweet, fragrant and free of fibre, so they blend into a silky lassi. Yogurt: Use thick, full-fat plain yogurt for body. Cardamom: Just a quarter teaspoon adds a warm, floral note that pairs beautifully with mango.
Tips for the Best Texture
Chill the yogurt and milk before blending so the lassi stays cold without too much ice. If you only have frozen mango, use it straight from the freezer and skip the ice cubes entirely for a thicker, almost milkshake-like drink.
Serving and Storage
Serve right away in tall glasses topped with chopped pistachios. If you need to make it ahead, keep it in a covered jar in the refrigerator for up to 24 hours and shake well before pouring.
Frequently Asked Questions
Can I use frozen mango for mango lassi?
Yes. Frozen mango chunks work very well and make the lassi thick and chilled without needing ice, which can water it down. Let the chunks soften for a few minutes so your blender can handle them easily.
Which mango variety is best?
Sweet, fibre-free varieties such as Alphonso, Kesar or Honey mangoes give the smoothest and most fragrant lassi. If you use a more fibrous variety, blend for longer and strain if you want a silky texture.
What type of yogurt should I use?
Plain, full-fat yogurt gives the creamiest lassi. Greek yogurt makes it thicker, so thin it with a splash of milk or cold water. Avoid flavoured or sweetened yogurt as it will throw off the balance of sweetness.
How can I make mango lassi without added sugar?
Ripe mangoes are naturally sweet, so you may need little or no sugar. Taste after blending and add a small amount of honey or sugar only if needed, since the sweetness of mangoes varies a lot by season.
Can I make mango lassi vegan?
Yes. Use a plain, unsweetened plant-based yogurt such as coconut or soy yogurt in place of dairy yogurt, and a splash of plant milk to adjust the thickness.
How long does mango lassi keep?
It tastes best fresh, but you can keep it covered in the refrigerator for up to a day. Stir or shake well before serving, because it can separate on standing.
More Recipes You Will Love
- Masala Chai (Indian Spiced Tea): strong, milky tea with warming spices
- Cafe Style Cold Coffee: thick, frothy iced coffee
- Brazilian Lemonade (Limonada Suica): creamy, tangy limeade
- Thai Iced Tea (Cha Yen): sweet, creamy spiced orange tea
Mango Lassi
Description
Mango lassi is a thick, creamy and chilled yogurt drink blended with sweet ripe mango and a hint of cardamom. It is the most refreshing way to beat the Indian summer and needs no cooking at all, just five minutes and a blender. Using full-fat yogurt and fragrant Alphonso or Kesar mangoes gives a velvety texture that tastes like dessert in a glass.Ingredients (serves 2)
Lassi Base
Flavour and Chill
To Garnish
Instructions
-
Chill the Dairy and Glasses
Put the 1 cup (240 g) of yogurt and 1/2 cup (120 ml) of milk in the fridge for at least 30 minutes if they are not already cold. Put two tall glasses in the fridge or freezer too.Tip: Chill the yogurt and milk beforehand for a colder lassi. Cold ingredients mean you need less ice, so the lassi stays thick and creamy. -
Pick Ripe Mangoes
Choose 2 medium ripe mangoes that smell sweet and fruity at the stem end and give slightly when gently pressed. Rinse them under cold water and pat dry.Tip: Use Alphonso or Kesar mangoes when in season for the best flavour. Under-ripe mangoes taste sour and need much more sugar. -
Peel the Mangoes
Peel the mangoes with a sharp peeler or knife, removing the skin in long strips and working over a bowl to catch any juice.Tip: A y-shaped vegetable peeler works very well on ripe mangoes. Keep the juice from the bowl, as it goes into the blender. -
Cut the Mango Flesh
Slice the flesh from both sides of the flat stone, then trim the flesh left around its edges. Cut it into 2 cm chunks and measure about 400 g (roughly 2 cups).Tip: Do not waste the flesh around the stone. It is the sweetest part and can be scraped off with a spoon. -
Grind the Cardamom
Crack 2 or 3 green cardamom pods, take out the small black seeds and grind them to a fine powder in a mortar. Measure 1/4 teaspoon. You can use ready-ground cardamom if you prefer.Tip: Freshly ground cardamom has much more fragrance than powder from a jar. The pods can be discarded. -
Chop the Pistachios
Roughly chop 1 tablespoon of unsalted pistachios and set aside for the garnish.Tip: Leave some pieces larger for a nice crunch on top of the smooth lassi. -
Load the Blender
Pour the milk and yogurt into the blender jar first, then add the mango chunks, 2 tablespoons of sugar or honey and the ground cardamom.Tip: Putting the liquid in first helps the blades catch the fruit and blend it smoothly. Start with less sugar if your mangoes are very sweet, as you can always add more. -
Blend Until Smooth
Blend on high for 45 to 60 seconds, until the mixture is completely smooth, with no fibre streaks or lumps of mango.Tip: Stop and scrape down the sides once if any mango is stuck, then blend again for even results. -
Add the Ice
Add the 4 ice cubes and blend for another 20 seconds, until the lassi looks frothy and is thick enough to coat the back of a spoon.Tip: Skip the ice and use 2 cups of frozen mango chunks for a thicker lassi. -
Taste and Adjust
Taste the lassi. If it is not sweet enough, add a little more sugar or honey and blend for a few seconds. If it is too thick, blend in 1 to 2 tablespoons of cold milk.Tip: Cold drinks taste less sweet than room temperature ones, so aim for slightly sweeter than you think you want. -
Pour into Chilled Glasses
Pour the lassi into the two chilled tall glasses, dividing it evenly. It should flow slowly and thickly into the glass.Tip: If any thick lassi stays stuck in the jar, scrape it out with a spatula so none is wasted. -
Garnish and Serve
Top each glass with the chopped pistachios and a pinch of saffron strands if you like. Serve immediately with a straw or long spoon.Tip: Mango lassi is best served within an hour of making. If it separates in the fridge, give it a good stir or shake before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 295kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 20mg7%
- Sodium 85mg4%
- Potassium 560mg16%
- Total Carbohydrate 50g17%
- Dietary Fiber 3g12%
- Sugars 48g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use Alphonso or Kesar mangoes for the best flavour. Frozen mango chunks make the lassi thicker and colder without needing ice. For a vegan version use coconut yogurt and plant milk. Mango lassi is best served within an hour of making.Frequently Asked Questions
Can I make mango lassi without sugar?
Yes. Ripe Alphonso or Kesar mangoes are naturally very sweet, so you can skip the added sugar completely or just add a teaspoon of honey.
How long does mango lassi keep?
Best fresh, but it can be refrigerated in a covered jar for up to 24 hours. Stir or shake well before serving because it may separate slightly.
Can I use frozen mango?
Yes. Use 2 cups of frozen mango chunks and skip the ice. The lassi will be thicker and colder.
Can I use canned mango pulp?
Yes. Use about 1 cup (250 g) of canned mango pulp in place of fresh mango. Many canned pulps are already sweetened, so taste first and reduce the sugar.
Can I make a vegan mango lassi?
Yes. Use thick coconut yogurt or almond yogurt and replace the milk with oat, almond or coconut milk. Add honey or maple syrup instead of any dairy-based sweetener.
Why is my lassi too thin?
It usually has too much milk, too much ice or a watery yogurt. Use thick full-fat yogurt, reduce the milk and use frozen mango instead of ice for a thicker texture.