Nothing beats a tall glass of ice cold mango lassi when the sun is out beating down on you and the temperature is scorching hot out there during the summer days. The only holy trinity of sweet ripe mango, creamy yogurt and a dash of spicy cardamom, this iconic Indian drink is not only loved across the entire subcontinent but also now adored by food lovers worldwide.
Mango lassi has been a staple of Indian cuisine for centuries, originating in the Punjab region where lassi, a yogurt based drink, has been consumed since ancient times.. This humble drink became extraordinary with the addition of some fresh mango. Today mango lassi is found everywhere from tiny roadside stalls in Mumbai to high end Indian restaurants in London, New York and Sydney.
This is one of those recipes that fills you with absolute joy. All you need is four simple ingredients. Mango, yogurt, milk and a touch of cardamom, plus five minutes. The net result is a beverage so rich, and sweet and refreshing that it feels like cheating, but only it’s 100% guilt-free.
Mango season in full swing and right now and we can find the ripest, sweetest and most fragrant mangoes to whip up a fresh mango lassi at home. Let’s go!
What is Mango Lassi?
Mango lassi is a famous Indian yogurt based drink made by blending ripe mango with yogurt, milk and sweetener. It belongs to the lassi family of drinks, traditional Indian beverages made from yogurt that can be either sweet or savory.
The sweetest one, mango lassi, is by far the most popular one all over the world. Thick, creamy, naturally sweet from the mango & beautifully cooling. It’s an Indian milkshake, but just thinner, sharper and a thousand times more rejuvenating.
Ingredients
Serves 2 large glasses
For the Mango Lassi
- 2 large ripe mangoes – peeled and chopped (about 2 cups mango pulp)
- 1 cup full fat plain yogurt – chilled
- ½ cup cold whole milk
- 2 tablespoons sugar – adjust to taste
- ¼ teaspoon cardamom powder
- 6-8 ice cubes
- Pinch of salt
For Garnish
- Fresh mango slices
- Pinch of cardamom powder
- Chopped pistachios or almonds
- Fresh mint leaves
- Pinch of saffron (optional for luxury version)
Optional Add-on Ingredients
- 2 tablespoons rose water – for floral version
- ¼ teaspoon vanilla extract – for extra richness
- 1 tablespoon honey – instead of sugar
Step by Step Instructions
Step 1: Prepare the Mango
Find ripe mangoes, peel them and remove the flesh from the seed. Chop roughly, don’t worry about being precise since everything will be blended up. The more ripe your mango, the sweeter and tastier your mango lassi would be. Buy the mangoes that smell strong at the stem, they are perfect ripe.
Step 2: Mix it all together
Put the diced mango, chilled yogurt, milk, sugar, cardamom powder and ice cubes into your blender. Blend on high speed for 60-90 seconds, until completely smooth and creamy. No chunks should remain.
Step 3: Taste and Adjust
Give your mango lassi a taste and adjust to preference. Need more sweetness? Add another teaspoon of sugar. Want it thicker? Add more yogurt. Want it thinner? Add a splash more milk. Mango lassi is a super flexible recipe, you can make it exactly how you like it!
Step 4: Serve Immediately
Pour into a tall chilled glasses. Garnish with slices of fresh mango, a pinch of cardamom and chopped pistachios. Best served immediately for maximum refreshment. Mango lassi is best enjoyed ice cold!
Nutritional Information
Per serving (approximately based on 2 servings)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Carbohydrates | 52g |
| Protein | 8g |
| Fat | 6g |
| Saturated Fat | 3.5g |
| Fiber | 3g |
| Sugar | 46g |
| Sodium | 95mg |
| Calcium | 285mg |
| Vitamin C | 57mg |
| Vitamin A | 1,680 IU |
| Potassium | 520mg |
| Probiotics | ✅ From yogurt |
Health Benefits of Mango Lassi
- Probiotic rich – yogurt supports gut health
- High in Vitamin C – boosts immunity
- Calcium – supports bone health
- Natural energy – mango sugars for quick energy
- Cooling properties – yogurt naturally cools the body
- Digestive aid – lassi traditionally consumed after meals to aid digestion
Tips for Perfect Mango Lassi
Buy the Best Mango available
In mango lassi, the mango is everything. Best varieties:
- Alphonso (Indian) – The king of mangoes, extremely sweet and fragrant. Makes the best mango lassi in the world.
- Kesar(Indian) – saffron colored, very sweet
- Ataulfo (Mexican) – buttery, fiber free, excellent blending mango
- Honey mango – naturally sweet, makes perfect lassi
Use Full Fat Yogurt
Choosing full-fat yogurt makes the richest and the most creamiest, and luxurious mango lassi. You can use low fat yogurt, but it gives you a thinner and less rich result. For an even thicker protein packed version use Greek yogurt.
Chill Everything First
To make the most refreshing mango lassi, chill your yogurt, milk and even your glasses before serving. The colder everything is, the more refreshing the final drink!
Cardamom is Non Negotiable
That little sprinkle of cardamom is what makes mango lassi taste uniquely Indian and really, really special rather than just a shake. Don’t skip it!
Variations to Try
Saffron Mango Lassi
Soak a single pinch of saffron strands in 2 tablespoons of warm milk for 10 minutes. Add to the blender with remaining ingredients. This creates a stunning gold color and incredibly luxurious flavor. This is how they serve mango lassi in five star Indian hotels!
Vegan Mango Lassi
Use coconut yogurt instead of dairy yogurt and replace dairy milk with either coconut or oat milk. Coconut gives an amazing tropical note, which is the best duo with mango. Still creamy, still delicious!
Thick Mango Lassi Bowl
For a mango lassi bowl that is thick enough to be spooned out, use more yogurt and less milk. Add granola, fresh fruit, coconut flakes and drizzle honey on top. Beautiful summer breakfast!
Spiced Mango Lassi
Include a small pinch of black pepper and cumin powder with the cardamom. It tastes closer to the original Punjab-style mango lassi, incredible depth of flavor from the spices!
Frozen Mango Lassi
To create a super thick, cold and creamy mango lassi, opt for frozen mango chunks instead of fresh ones. Perfect on the hottest days!
Frequently Asked Questions
Can I use canned mango pulp (or canned or frozen mango) instead of fresh mango?
Yes! Canned Alphonso mango pulp, which is easily available in all Indian grocery stores and is an excellent addition to recipes like mango lassi and Chaas, yet it can be made with no effort throughout the year. Canned pulp is already sweetened, so it is best to not add or significantly reduce sugar.
How long does mango lassi keep?
Mango lassi tastes best when you have it immediately. But it will keep in a sealed jar in the refrigerator for up to 24 hours. It may separate a little so stir well or give it a shake before consuming!
Is Mango Lassi Good for Digestion?
Yes! The probiotics in yogurt used for mango lassi are helpful for your gut health and digestion. This is exactly why you often see people in India drinking lassi after meals.
Can I make mango lassi without a blender?
A blender which gives the smoothest result but you can also use a hand/immersion blender. In a pinch mash very ripe mango thoroughly with a fork and whisk vigorously with yogurt and milk.
What is the difference between mango lassi and a mango smoothie?
The key difference is yogurt. Whereas mango lassi has yogurt which gives it that signature tangy creaminess and probiotic benefits. On the other hand, smoothies generally include milk or juice only without yogurt.
Is mango lassi healthy?
Mango lassi is a wholesome and nutritious beverage full of vitamins, calcium and probiotics. It is a bit of an indulgence at 285 calories per serving, but it is also quite healthy compared to most milshakes or dessert drinks.