Mango Lassi

Creamy Mango Lassi made with sweet mangoes, yogurt and touch of cardamom!

Enjoy this summer drink while fresh mangoes are still in season.

Mangoes! Yeah, they are delicious and more than half of Indians are obsessed with them. I am not kidding! But I am not one of those.

I like mangoes but I am not obsessed with them. Indians are so obsessed with mangoes that I have heard countless stories of people packing tons of mangoes into their bags on their way back to the US and then they all end up going in the trash!

Yeah fresh fruits, veggies aren’t allowed but the love of mangoes overpowers all logic and everything in between!

I get it that Indian mangoes are the best and nothing in US comes even close but why would you pack so many mangoes when you know the custom people are going to throw it in the trash, beats me!

Anyway when mangoes are in season, I love eating them as such or add them to my salads. Do you guys do that? Add mango to your salads?

Try it if you haven’t like in this Quinoa Mango Thai Salad.

Another way in which I enjoy mango is Mango Lassi. I am sure most of you are familiar with this popular drink!

mango lassi served in a glass with 2 straws and another glass of mango lassi in the background

What Is Mango Lassi

In the Indian subcontinent  “Lassi” refers to any yogurt based drink.

The popular ones are sweet lassi which obviously is sweetened with sugar and salty lassi which has salt and other spices in it.

Mango Lassi is another popular version which has sweet mangoes blended with yogurt.

For this mango lassi recipe, I have used mangoes, yogurt, milk, sugar and cardamom.

A lot of times lassi is made with “yogurt only”, traditionally that’s how it was made.

But I like to add little milk to my lassi since I don’t like it super thick. You can use all yogurt if you aren’t a fan of adding milk to your lassi.

You may also add saffron or a splash of rose water for extra flavors but that is optional.

It’s thick, sweet and creamy and one of the best ways to enjoy mangoes!

Can You Make Mango Lassi Vegan?

You definitely can. I would recommend using plain almond milk yogurt here.

That works best! Or you can use any other non-dairy yogurt you like.

I wouldn’t recommend coconut yogurt since that will give it a very coconut-y taste.

Method- How to Make Mango Lassi

1- To a large bowl or cup, add 1 cup fresh mango pulp. I got the pulp from 2 large sweet mangoes which I blended in a blender to make it smooth .

You can use canned mango pulp if you can’t find sweet mangoes.

2- To the same bowl, now add yogurt. I have used plain whole milk yogurt here.

3- Now add cold milk (or water). I add this to thin out the lassi a bit. Also add the sugar and the cardamom powder.

4- Blend everything until well combined. I used an immersion blender.

step by step picture collage of making mango lassi

Pour the mango lassi into serving glasses and chill before serving!

You may garnish with nuts and saffron strands before serving.

2 glasses of mango lassi garnished with pistachios and a fresh mango in the background

Here’s a quick video for this recipe!

If you’ve tried this Mango Lassi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

This post has been updated from the recipe archives, first published in 2014.

Mango Lassi

glass of mango lassi garnished with saffron and pistachios
The popular Indian drink Mango Lassi is a delicious blend of mangoes and yogurt with a touch of cardamom!
5 from 8 votes
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Prep Time 10 mins
Total Time 10 mins
Course Beverage
Cuisine Indian
Servings 2
Calories 250 kcal


  • 1 cup mango pulp 250 ml, use fresh if possible from 2-3 sweet mangoes else can use canned mango pulp
  • 1 cup yogurt 240 ml, plain whole milk yogurt
  • 1/2 cup milk (cold) or cold water, to thin out the lassi
  • 1-2 tablespoons sugar or adjust to taste
  • 1/4 teaspoon cardamom powder
  • pistachios to garnish, optional
  • saffron strands to garnish, optional


  • To a large bowl, add 1 cup fresh mango pulp. I got the pulp from 2 large sweet mangoes which I blended in a blender to make it smooth .
    You can use canned mango pulp if you can't find sweet mangoes. 
  • To the same bowl, now add yogurt. I have used plain whole milk yogurt here.
  • Now add cold milk (or water). I add this to thin out the lassi a bit. Also add the sugar and the cardamom powder.
  • Blend everything until well combined. I used an immersion blender.
  • Pour the mango lassi into serving glasses and chill before serving! You may garnish with pistachios, saffron strands before serving!


  1. For best taste and flavor use fresh mango puree from sweet mangoes. You may use canned mango pulp if you can't find sweet mangoes but fresh gives the best results in my opinion.
  2. You can thin out the lassi to the consistency you prefer by using either cold milk or water.


Calories: 250kcalCarbohydrates: 42gProtein: 7gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 110mgPotassium: 270mgFiber: 1gSugar: 40gVitamin A: 3050IUVitamin C: 16.9mgCalcium: 229mgIron: 14.9mg
Keyword mango lassi
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

36 thoughts on “Mango Lassi

  1. Think how many mangoes are tossed at customs each year…heck, each day. That makes me so sad! But this lassi looks amazing, and I would totally be on board with this. I wonder if we can figure out how to bring lassi back instead of the mangoes? 🙂

    1. I know makes me so sad either. why do people bring it when they very well know that’s what is going to happen at the customs! haha yeah bringing lassi might be easier 😉

  2. I’ve found a source for Kesar and Alphonso Mango pulp! And I make a batch a week!
    1 lg can of mango pulp
    1 qt whole milk yogurt
    ~1 heaping tsp. cardamom powder (mix in a small bowl with a couple T of pulp & yogurt)
    Whisk it all together in a bowl.
    Add milk to thin to consistency you want.
    Pour into pint jars, cap and refrigerate.

  3. Thank you kindly for the recipe, friend. I have been looking for a Lassi recipe that better explains the variations one can take while making a lassi, and this was perfect for that purpose. I will be certain to read more of your material the next time I am in need of inspiration!

  4. I appreciated your comments on the fresh mangoes available in the US. They’re usually the Hayden mangoes so rather stringy. I’ve found I can buy the (28-30 oz.) canned Alphonso or Kesar mango pulp from Indian stores here in Washington state. It’s a bit pricey but well worth it!
    So to one can of pulp, I stir in one quart of whole milk yogurt (and in a small dish – 1 tsp of cardamom added to a tablespoon of yogurt & blended) to add to the pulp and yogurt. Makes about 6-7 pints of mango lassi. I usually fill the jars about 3/4 full and add whole milk to thin them a bit.

    1. I make lassi from Indian mangoes 🙂 We get fresh kesar mangoes from India during summers here in the US at Indian stores, they are pricey but very tasty and make the best lassi. You can of course use canned, works well!

  5. i love your blog!! I am one of the hapless people who tried to bring mangoes back. Actually, my husband and I were flying via Toronto to LA. Canada doesn’t have a ban on fruits coming in, so we thought we’d eat them at the Toronto airport while waiting for the next flight. Sadly, on connecting flights, you don’t technically enter Canada, so the customs guy made us give them up. I told him he should at least eat them as they were some of the best mangoes ever….but he said he wasn’t allowed since we were actually in the U.S……even though we were in Toronto. He made us throw them in the garbage. How crazy is that!

    1. it hurts so much when they do that! I have heard so many similar stories, sorry you had to face this Katie 🙁 and yeah they are very strict about mangoes or any fruits or vegetables for that matter

  6. 5 stars
    I enjoyed fresh mango lassi almost every day during my recent pre- covid 7 weeks in Southern and western India. This recipe is the closest I have found that results in the same exhilarating taste. The only thing missing is the atmosphere of the rich culture, the sights, sounds and cooking smells that makes for the whole experience. Imported Indian mangos are expensive, $6.00 each, in New Zealand, for this reason I use canned pulp from India as cheaper, fresh Australian or Mexican mangos do not have the same taste.

    Thank you Manali for this great recipe. You’re the greatest

      1. Partially frozen in a shallow dish and then whisked and frozen until firm it makes a really nice frozen icecream like dessert

  7. 5 stars
    Growing up in the U.S., we had a neighbor down the road from New Delhi and she would frequently make this for us kids in the summer time, with just gorgeously ripe fresh mangoes from an Indian grocer and milk or curd. I came across a large can of mango pulp at my local Arab grocer’s a few months ago and brought it home only to promptly forget it in my pantry til I was reorganizing recently, and decided to google mango lassis with canned pulp and found your recipe – just made it now in my stick blender cup (eliminates measuring cups) minus the cardamom/pistachios/saffron, and it absolutely hit the spot on this hot summer, perfectly sweet and creamy, will revisit this often, thank you!

  8. 5 stars
    Hi Manali,
    Thank you so much for your recipe, my Mother was born in India and used to give us lassi and kulfi’s on special occasions in the Australian summer. It’s so refreshing to find a blogger without numerous ads to keep deleting. I’ll keep you on my speed dial for more trips down my memory lane. All hail to the MANGO. 🙋🏼‍♀️

    1. Glad you liked the recipe! Regarding the ads they are only temporarily paused, this is my full time job so I need them to make a living and to continue providing free recipes here and to keep this blog running 🙂 Thanks for understanding!

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