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!
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
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.
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.
Frequently Asked Questions
Yes, by all means, it makes it less creamier though.
Yes you can but it will be super thick and you will likely have to add something to thin it out a little.
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
- This Strawberry Mango Salsa is so good with chips and so perfect for summers.
- Can’t go wrong with this creamy Mango Kulfi.
- Coconut and mangoes come together beautifully in this Mango Sticky Rice.
- This Mango Shrikhand makes an easy summer dessert.
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This post has been updated from the recipe archives, first published in 2014.
Mango Lassi
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
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
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.
Do you recommend to use unsweetened mango pulp?
whatever you can find, if using sweetened don’t use the sugar. I usually make this from fresh mangoes
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. ??♀️
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!
Can you freeze Lassi’s?
hmm you can definitely make popsicles with the same recipe
I made it with raw milk kefir, perfect consistancy without the need to add milk! Yum!
Made this mango lassi tonight and it was so good!! Thank you for sharing this recipe.
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!
welcome! 🙂
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
I am glad you enjoyed it Trev! 🙂
Partially frozen in a shallow dish and then whisked and frozen until firm it makes a really nice frozen icecream like dessert
Mango lassi popsicles— automatic portion control
they are called mango kulfi
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!
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
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.
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!