Mango Lassi

4.91 from 32 votes

Creamy Mango Lassi is a delicious blend of sweet mangoes, yogurt and flavored with cardamom. You can make this homemade version in 10 minutes!

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Creamy Mango Lassi is easy to make at home with a few simple ingredients. I love making this lassi, especially during summers when sweet mangoes are in season. If you enjoy having mango lassi at Indian restaurants, you would love this homemade version just as much! All you need is 10 minutes to make this!

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

Mangoes are delicious and more than half of the Indians are obsessed with them. They are the prime reason why so many people in India look forward to summers otherwise there’s nothing to look forward to 100 f degrees weather! Sarvesh adores mangoes and every year he patiently waits for the Indian mangoes to arrive here in the US.

And as soon as they start arriving at the Indian store, you can rest assured that I will have 2 to 3 boxes of them at any given them through the summers (that’s why I have so many mango recipes on the blog from my favorite mango quinoa salad to this mango sticky rice). He loves mango shake which is just fresh mango puree blended with milk and sugar, so I make that often. And another drink that I make all through summer is Mango Lassi.

This drink is always on the menu of Indian restaurants here and if you have always wondered how to make it at home, then let me tell you, it’s fairly simple and easy. You need basic ingredients and just 10 minutes to make mango lassi at home.

What Is Mango Lassi

In the Indian subcontinent “Lassi” refers to any yogurt-based drink. The popular ones are sweet lassi which is sweetened with sugar and salty lassi which has salt and other spices in it.

Mango Lassi is another popular version that 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 flavor but that is optional.

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

Ingredients

ingredients for mango lassi arranged on a board

Mango puree: you can either use fresh or canned mango puree to make the lassi. I highly recommend using fresh sweet mango puree when mangoes are in season. Puree from Indian mangoes like kesar, alphonso, dasheri results in amazingly delicious mango lassi. But using canned is also okay, which you can find at any Indian grocery store.

Yogurt: you can use yogurt of choice, I have used whole milk yogurt here but you can change it up according to your preference.

Flavoring: the lassi is flavored with cardamom powder and a little bit of saffron at the end. You can skip the cardamom if you are not a fan. You can also add some rose water to the lassi if you like.

Sweetener: I have used sugar to sweeten this lassi but feel free to use sweetener of choice. If you want, you can even skip the sweetener.

How to Make Mango Lassi (Step by Step)

1- To a blender, add 1 cup of fresh mango puree. I pureed the flesh of 2 large sweet mangoes in a blender to get this fresh mango puree. You can also use canned mango pulp if you can’t find sweet mangoes or they are not in season.

2- To the blender now add 1 cup yogurt. I have used plain whole milk yogurt here.

3- Followed by 1/2 cup milk. I add this to thin out the lassi a bit. Also, add 2 to 3 tablespoons sugar and 1/4 teaspoon cardamom powder.

4- Blend for around 60 seconds until everything is well combined. Pour the lassi into serving glasses and top with saffron strands (optional). You can also garnish with nuts.

step by step picture collage of making mango lassi at home

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. And swap the milk with oat milk or use water.

Pro Tips

  • You can make mango lassi in advance and keep it refrigerated. But it’s best consumed within 24 to 48 hours.
  • Add more flavor to the lassi by adding some rose water to it. You can also garnish the lassi with nuts like sliced almonds or pistachios.
  • Use cold yogurt, cold milk, and mangoes straight out of the refrigerator to make mango lassi for best results.
  • Chill the lassi for at least 2 hours before serving, it tastes better that way.
  • Use fresh sweet mangoes for best results, Indian mango varieties like kesar, dusheri, alphonso work well.
glass of mango lassi garnished with saffron and pistachios

Frequently Asked Questions

Can I use water in place of milk in the recipe?

Yes, by all means, it makes it less creamier though.

Can I make mango lassi with 100% yogurt

Yes you can but it will be super thick and you will likely have to add something to thin it out a little.

Can I use Greek Yogurt to make mango lassi?

You can use Greek yogurt but the lassi would turn out quite thick. Add liquids as needed to thin it out.

More Mango Recipes That You Will Love

glass of mango lassi topped with saffron with another glass in the background

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

Mango Lassi

4.91 from 32 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 2
Creamy Mango Lassi is a delicious blend of sweet mangoes, yogurt and flavored with cardamom. You can make this homemade version in 10 minutes!

Ingredients 

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

  • To a blender, add 1 cup of fresh mango puree. I pureed the flesh of 2 large sweet mangoes in a blender to get this fresh mango puree. You can also use canned mango pulp if you can't find sweet mangoes or they are not in season.
  • To the blender now add the yogurt. I have used plain whole milk yogurt here.
  • Followed by milk (I have used whole milk). I add this to thin out the lassi a bit. Also, add sugar and 1/4 teaspoon cardamom powder.
  • Blend for around 60 seconds until everything is well combined. Pour the lassi into serving glasses and top with saffron strands (optional). You can also garnish with nuts. Serve immediately!

Video

Notes

  • You can make mango lassi in advance and keep it refrigerated. But it’s best consumed within 24 to 48 hours.
  • Add more flavor to the lassi by adding some rose water to it. You can also garnish the lassi with nuts like sliced almonds or pistachios.
  • Use cold yogurt, cold milk and mangoes straight out of the refrigerator to make mango lassi for best results.
  • Chill the lassi for at least 2 hours before serving, it tastes better that way.
  • Use fresh sweet mangoes for best results, Indian mango varieties like kesar, dusheri, alphonso work well.

Nutrition

Calories: 250kcal, Carbohydrates: 42g, Protein: 7g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 110mg, Potassium: 270mg, Fiber: 1g, Sugar: 40g, Vitamin A: 3050IU, Vitamin C: 16.9mg, Calcium: 229mg, Iron: 14.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Beverage
Cuisine: Indian
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Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


4.91 from 32 votes (17 ratings without comment)

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Recipe Rating




47 Comments

  1. 5 stars
    Oh. My. God. This was amazing. I could literally eat this all day. I used lactose-free plain yogurt + almond milk and I used stevia instead of sugar. Divine.

    Thank you for another wonderful recipe!!! And the cardamom amount is just perfect. The tanginess of the yogurt plus the spice of the cardamom is heavenly.

  2. 5 stars
    5/5 recipe I made it as instructed, but cut down slightly on the cardamom per other comment but I found that I should have just gone with your originally recommended amount. I think the commenter that didn’t like it must have added 1/4 TBSP not 1/4 TSP of ground cardamom. Anyways great recipe. I only wish I had let it chill a bit.

  3. Good but too strong on the cardamom. I’d start with a pinch and go up gradually to taste if you’re not used to using it.

  4. 5 stars
    I made it for my children’s supper, but just made it with about 3/4 yogurt and 1/4 canned mango from India. They really enjoyed it.

  5. Hi Manali – great recipe, the ingredients does not include ice cubes but the video version ice cubes were added – so are they suppose to be added

  6. 5 stars
    Manali, mangoes are one of my favorite fruits. This look like a refreshing way to enjoy them. A perfect drink to beat the summer heat.

  7. 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!

  8. 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!

  9. 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

  10. 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

  11. 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!

  12. 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!

  13. 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.

  14. 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 😉