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Quench the thirst in the heat of summer with our sweet and refreshing mango lassi recipe, which blends one of India’s most beloved juicy fruits in a yogurt-based beverage that’ll hit the spot which each and every sip.
Mango Lassi Recipe
What is Lassi?
If you have ever been to an Indian restaurant, chances are you have seen mango lassi on the menu. Lassi is an Indian yogurt-based drink that is popularly drunk with meals or during the summer to keep cool.
There are a variety of popular lassi flavors. Some of the most common include sweet lassi, salt lassi, banana lassi, mint lassi, kesar-pista lassi, strawberry lassi, and masala lassi, to name just a few.
Lassi is such a versatile summer drink that you can add your favorite fruit or flavor to make it your own. However, the most well-known of all the lassis are salt lassi, sweet lassi, and mango lassi.
This refreshing drink is the classic lassi which is simple and super satisfying. It is made with yogurt, water, salt, spices, and some seasoning. It is best when chilled.
Some of the spices and seasonings you can use in salt lassi include ground black pepper, cumin powder, chaat powder, jal-jeera powder, as well as herbs like cilantro, curry leaves, and mint.
While lassis are generally thick yogurt-based drinks, sometimes they are made with lots of water and extremely diluted, and in these types of lassis. You can add chopped green chilis, and even chopped onions for some extra crunch and flavor.
Sweet lassi is made with yogurt, water, sugar, and ice. Lassis are best when they are chilled, especially during the hot summer months. The sweet lassi is especially refreshing in the warmer weather.
Instead of sugar, you can use other sweeteners like honey, maple syrup, or agave. Sweet lassi is generally made thick and creamy, and it is best to use plain yogurt (not Greek yogurt) as the lassi should not be sour.
Come summer, when the whole country is bursting with mangoes, these sweet, juicy fruits are made into delicious mango lassi.
Mango lassi elevates this uber-popular drink to a whole other level. While lassi is delicious all on its own, adding the king of fruit to it makes it even more indulgent.
The sweetness of the mangoes and the creaminess of the yogurt work in perfect harmony, giving you deliciousness with every sip.
Mango is synonymous with India, and what better way to celebrate this fruit and the country than by making some decadent mango lassi?
How to Make Mango Lassi (General Overview)
To make mango lassi, you need some yogurt, fresh mango, sugar, water, ice, and a pinch of cardamom. You need to blend it all together and serve it chilled. It is best to use fresh mangoes, but if you don’t have access to fresh mangoes, then frozen mangoes will work just as well.
Mango is a seasonal fruit, and in the summer, you are going to have them in abundance and in numerous varieties. Alphonso is the best mango to use for lassi. But if you live somewhere where mangoes aren’t easily or readily available, go with whatever you do have access to.
Ripe, juicy Alphonso mangoes give you the creamiest, most delicious lassi. However, you can also use frozen mangoes, canned mangoes, or mango puree.
Keep in mind that canned mangoes are more acidic, and your recipe will need more sugar and possibly water or yogurt to give you the texture and taste that you want.
Mango Lassi Ingredients (for 2 Mango Lassi)
- Plain Yogurt – 1 cup of plain yogurt (240 ml)
- Mango – 2 large fresh mangoes (about 2 cups of cubed mango)
- Water – 1/2 cup cold water
- Sugar – 2 tbsp caster (fine) sugar (or to taste, depending on how sweet the mangoes are)
- Cardamom – a pinch of ground cardamom (or about 4 cardamom pods)
- Ice Cubes – a couple of large ice cubes
Step 1 – If using cardamom pods (rather than ground cardamom), grind them first into a powder using a pestle and mortar and remove the shells.
If you don’t have access to cardamom, you could substitute it with cinnamon or nutmeg, or both.
Step 2 – To a blender, add the mango chunks, plain yogurt, water, cardamom, sugar, a pinch of cardamom, and the ice cubes.
Step 3 – Blend everything together until fully combined (about 1 minute in a high-speed blender).
Step 4 – Taste and add more sugar if needed, then blend again to combine.
Step 4 – Serve the mango lassi while still chilled.
Suggestions/Tips and Tricks
Mangoes – It’s best to use fresh mangoes to make mango lassi, but you could also use frozen mangoes if you don’t have access to fresh ones. Frozen mangoes are generally less sweet than ripe, fresh ones, so you may need to add additional sugar.
You could also use canned mangoes. Canned mangoes will generally be sweeter as they are often canned in sugar syrup. We recommend not adding any additional sugar before blending. Taste the lassi after blending it, and if it needs more sweetness, add some sugar or some of the canned mango syrup.
Water/Milk – If you want a creamier lassi, use milk instead of water. Rose water is another good alternative to water as it adds some extra flavor.
Yogurt – While regular yogurt is perfectly fine to make mango lassi, you can also use Greek yogurt. If you are using Greek yogurt, either use less yogurt or more water, as Greek yogurt is very thick. Whole milk yogurt works best, but low-fat and fat-free yogurt also works well.
Vegan Alternative – If you want to make the mango lassi vegan, use a plant-based yogurt like coconut yogurt or plant-based milk to make the lassi.
Ice – You can add the ice when blending the mango lassi, or you can add the ice cubes after.
Garnishes – You can add some garnishes to jazz up this refreshing mango drink by adding a few strands of saffron, slivered almonds, pistachios, or rose petals. You can also serve the mango lassi with a big dollop of vanilla ice cream. The rich, smooth ice cream pairs well with the creamy mango lassi, and the flavors complement each other perfectly.
Mango lassi is best when consumed fresh, but if you do want to store it longer, keep it in an airtight container and keep it in the fridge. The mango lassi will keep in the fridge for about one day.
If you want the lassi to last longer, you can store it in the freezer, and it will be good for about a week. Let it thaw for a couple of hours, before drinking the lassi. You can add more water or milk to thin it out.
Can milk be used instead of yogurt?
While you can use milk instead of yogurt to make the lassi, it won’t technically be a lassi. If you are using milk, it will either be a milkshake or a smoothie.
What are some of the other ingredients I can add to my mango lassi?
Mango lassi is perfection all on its own, but you can give it a few tweaks to take it to the next level. If you want some more robust coloring, sprinkle a few strands of saffron on the chilled mango lassi to give the lassi some added vibrancy.
If you want some crunch or more texture to break the creaminess of the lassi, chopped nuts are a great idea. Slivered almonds, chopped cashews, pistachios, and walnuts all give mango lassi a great boost.
Vanilla ice cream is another great addition to mango lassi. The ice cream can be melted into your lassi for a decadent dessert, or you can enjoy it by the spoonful.
Some other garnishes you can add to mango lassi are mint leaves, whipped cream, and cherry.
Mango Lassi Recipe Card
- 1 cup of plain yogurt (240 ml)
- 2 large fresh mangoes (about 2 cups of cubed mango)
- 1/2 cup cold water
- 2 tbsp caster (fine) sugar (or to taste, depending on how sweet the mangoes are)
- a pinch of ground cardamom (or about 4 cardamom pods)
- ice cubes (about 3-4 large ice cubes or to taste)
- If using cardamom pods (rather than ground cardamom), grind them first into a powder using a pestle and mortar and remove the shells (note 1).
- To a blender, add the mango chunks, plain yogurt, water, cardamom, sugar, a pinch of cardamom, and the ice cubes.
- Blend everything together until fully combined (about 1 minute in a high-speed blender).
- Taste and add more sugar if needed, then blend again to combine.
- Serve the mango lassi while still chilled.
1. Cardamom - If you don’t have access to cardamom, you could substitute it with cinnamon or nutmeg, or both.
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Local Insight Contributor: Nandhini Parthib is an Indian content writer, deeply passionate about Indian culture, travel, and cuisine, who is keen to share more about India through her writing.