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!
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.
Pour the mango lassi into serving glasses and chill before serving!
You may garnish with nuts and saffron strands before serving.
Here’s a quick video for this recipe!
This post has been updated from the recipe archives, first published in 2014.
- 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!
- 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.
- You can thin out the lassi to the consistency you prefer by using either cold milk or water.