Mango Lassi is a popular Indian summer drink made with mango, milk, yogurt, sugar, and a dash of cardamom. It is rich, creamy, sweet, refreshing, and a favorite at Indian restaurants. Here is how to make Mango Lassi recipe at home in no time.
If you ever visited an Indian restaurant, you might have already tasted the delicious and creamy Mango Lassi.
This popular lassi drink is a favorite and on every Indian restaurant’s menu since it is the perfect dessert drink to balance the spices in Indian food.
But what if I told you, you can now make an even better Mango lassi recipe at home and in no time!! Yes, it's very easy!!
We make it often at home especially during the mango season as it's our favorite!!
If you love mangoes (like us), you definitely need to give this recipe a try.
Also, here are a few other favorite mango recipes to try - Mango cake, Mango Shrikhand, and super easy and delicious Mango Kulfi
What is Mango Lassi
Lassi is a yogurt-based drink that originated in the Indian subcontinent. It can be sweet or salty.
The most popular sweet lassi variety all over the world is Mango lassi.
Mango lassi is a blend of yogurt, milk, and mango pulp (fresh, frozen, or canned mango pulp) that is sweetened with sugar, flavored with cardamom, and saffron. Think of it as an Indian Mango Smoothie.
It's thick, sweet, creamy, delicious, and so refreshing!! One sip is all you need to fall in love with it!!! So let's see how to make a mango lassi drink.
Mango - Fresh, sweet, and ripe mangoes make the best lassi. Ideally, Alfonso mangoes are the best but in the United States, you can use Ataulfo mangoes. Use frozen or canned mango pulp if fresh mangoes are not available.
Yogurt - I prefer using fresh homemade whole milk yogurt (full-fat) that is not sour. You can also use storebought yogurt, low fat, greek yogurt (for thicker lassi), or almond milk yogurt to keep it vegan.
Milk - I use milk to thin out the lassi consistency and still keep the lassi creamy. You can use water too. Whole, low-fat, 2% milk, or even Almond milk (vegan) can be used.
Sugar - Traditionally white granulated sugar is used to sweeten the lassi. You can also use condensed milk, powdered sugar or honey, or jaggery powder too. Adjust the quantity according to taste preference, and depending on the sweetness of your mangoes and yogurt.
Flavors - Just a pinch of cardamom and saffron pair best with this lassi. Little goes a long way. You can also use a dash of rosewater.
Garnish - This is completely optional but I love to garnish the lassi with some dry fruits (pistachios and almonds), saffron, and dry rose petals. Skip if you prefer your lassi smooth
Please refer to the recipe card for exact measurements of ingredients.
Step by Step Method
1 and 2 - In a blender, add mango pulp (pieces), yogurt, milk, sugar, cardamom powder, saffron, and ice cubes.
Adjust milk (or water) and ice cubes quantity based on the consistency you like.
3 and 4 - Blend until smooth and frothy. Rich and creamy Mango Lassi is ready. Keep it refrigerated!
Serve mango lassi chilled. To serve, pour lassi in a tall glass and enjoy as is or garnish with your favorite topping!
I prefer to serve my lassi topped with nuts like chopped pistachios or almonds (for some crunch), mango pieces, and saffron, and/or dry rose petals. Skip garnish if you prefer smoother lassi.
You can also serve this mango lassi topped with some vanilla ice cream or whipped cream to make it even more delicious!!
Lassi tastes best when served fresh!! But you can store leftovers in the refrigerator for 1-2 days.
Alternately, prep the ingredients and keep them ready and make the lassi just before serving, it takes literally less than 5 minutes.
Mangoes - Use sweet, ripe mangoes to make the best-tasting Lassi. Go for frozen mango chunks or canned mango pulp only if fresh mangoes are not available. Use Alphonso, Kesar, or Ataulfo mangoes. Avoid fibrous kind.
Yogurt - Use fresh homemade full-fat yogurt that is not sour to taste. Sour yogurt will need more sugar to sweeten lassi.
For creamier lassi - Use chilled whole milk and yogurt (or greek yogurt) combo.
Prefer lighter lassi - replace full-fat with reduced-fat or low-fat yogurt and milk.
Consistency - For thicker lassi, reduce the amount of milk or use greek yogurt. Or thin it out with milk or water for a thinner consistency.
Frequently asked questions
Yes to make it vegan, simply replace the yogurt and milk with vegan-based (dairy-free) options of choice. Almond milk and almond yogurt are great substitutes.
If using canned mango pulp, use Alphonso or Kesar mango pulp that is easily available in most Indian grocery stores. These Indian mango varieties are great in color and taste.
Yes, to make lassi without a blender, or an immersion blender, use a wired whisk or handheld wooden churner (mathani) and whisk the yogurt until smooth. Then, add mango puree and the rest of the ingredients and whisk again until sugar is dissolved and the lassi is nice and frothy.
Yes, but greek yogurt is thicker so lassi will be very thick. Adjust consistency by adding more milk, water or ice cubes.
More summer drinks
Hope you enjoy this Mango Lassi recipe !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Mango Lassi Recipe
- 1 cup mango pulp Fresh mango pulp from 2-3 sweet mangoes or canned mango pulp or frozen mango chunks
- 1 cup yogurt plain whole milk yogurt
- ½ cup whole milk chilled or cold water
- 2-4 tablespoons sugar adjust to taste
- ¼ teaspoon cardamom powder
- pinch saffron strands plus more to garnish, optional
- ½ cup ice cubes optional
- pistachios chopped, as required,for garnishing
- dry rose petals as required, for garnishing
- In a blender, add mango pulp (pieces), yogurt, milk, sugar, cardamom powder, saffron, and ice cubes and blend until smooth and frothy.
- Adjust milk (or water) and icecubes quantity based on the consistency you like.
- Creamy and luscious Mango Lassi is ready. Keep refrigerated and serve chilled!!
- To serve, pour in a tall glass and enjoy as is or garnish with some sliced pistachios, mango pieces, saffron and dry rose petals (optional)
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