Mango Lassi Recipe (Indian Mango Drink)
Make the BEST Mango Lassi at home with my simple tips and tricks! Mango Lassi is a popular dessert drink from the Indian Sub-continent and is a summer special loved by everyone. Mangoes, yogurt, milk/cream, ground cardamoms and a little sweetener will take you to mango heaven! One sip of a well-made Mango Lassi & you will surely fall in love with it for the amazing flavor and a smooth, creamy texture.
I know making Mango Lassi is no rocket science but I kind of felt there is really a thing in getting it right and perfect. You need to strike a balance between the sour and sweet flavors of the mangoes and yogurt. In this post I share how to make the best Mango Lassi & even better than what you get in restaurants.
About Mango Lassi
Mango Lassi is a popular lassi variety made with Indian yogurt (dahi/ curd), ripe sweet mangoes and cardamoms. A small amount of milk or fresh cream known as malai is also added to it for a creamy and rich feel and to balance the sourness of the yogurt. Sometimes ingredients like rose water and saffron are also included.
A well-made Mango Lassi is smooth, creamy and thick, yet of pouring consistency. It has a significant mango flavor, tastes sweet with delicate hints of sourness from yogurt.
Here are some popular Indian drinks
Making a good mango lassi starts with choosing the right kind of mangoes. Fresh, ripe sweet mangoes are best here as they are naturally high in flavor. If you live in a country where fresh mangoes are not available you may use frozen mangoes or mango pulp with all the suggested adjustments in my recipe.
Restaurants outside India use mango pulp and also use milk or cream or dried milk (milk powder) to balance the tartness from citric acid in the canned pulp.
Your mango lassi made with canned mango pulp tastes different from the fresh ingredient lassi due to the citric acid. You may end up adding more sugar, more yogurt and more milk to balance the sour taste in the canned pulp. In the end, you won’t have enough mango flavors like the real mango lassi. So fresh fully ripe sweet mangoes are the best!
Mango is a seasonal fruit & are harvested during the summers in India. The mango season is short lived and the best naturally ripened mangoes are available from April to June. The mangoes harvested during the peak season have a delicious flavor and are much sweeter. This is why the mango lassi made with these mangoes taste out of this world.
Mangoes from India & neighboring countries are air-flown to many other countries during this season. If you are living outside India, you may easily find fresh mangoes in the Indian stores, markets and even online during these months.
What kind of mangoes are best for lassi?
There are many kinds of mangoes popular in India and everyone has their own favorite depending on where they have grown-up. While you can make a mango lassi with just any kind that are ripe & sweet, alphonso mangoes are considered to be the best for lassi, as these are super delicious, pulpy, less fibrous and flavorsome. Moreover they are deep in color.
Dahi – Yogurt
Dahi (Indian Yogurt) is the key ingredient in a lassi and it is different from the Greek yogurt. There are 2 main differences between the Indian yogurt and Greek yogurt.
Indian yogurt has some whey in it, whereas Greek yogurt has no whey so if you are using it to make a mango lassi, you have to adjust the consistency by adding some liquid else you will end up with a super thick consistency.
Also to make a mango lassi, fresh made Indian dahi is used & this has a less sour flavor & taste than the Greek yogurt. So if you use Greek yogurt, you have to use some milk or cream to balance the sour taste of the Greek yogurt.
My Mango Lassi Recipe
In this post I share 2 ways to make mango lassi. 1. In a Mason jar or bowl 2. In a blender. With the same recipe you can also make popsicles by simply skipping the milk. More liquid in your popsicles will make it very icy. Pour the prepared mango lassi in Popsicle molds or disposable cups. Freeze until set. Keep the Popsicle molds under running water before you unmold. Pull gently to remove.
How to Make Mango Lassi (Stepwise Photos)
Make it in a mason jar
To make it in a mason jar, simply add chilled mango puree, Greek yogurt, sugar, cardamom powder and milk or cream or ice cubes. Whisk well until smooth. Or secure the jar with a tight lid and shake for 2 mins until well mixed. Your mango lassi is ready under 3 mins.
In a blender
1. You need all the ingredients chilled including mango or you have to use ice while blending to keep the lassi cold. I generally rinse, peel, chop and chill or freeze the mangoes until really cold. Chill the milk as well. If you don’t consume milk with fruits, simply use nut milk or yogurt whey. You will need
- 1½ cups chopped mangoes or 1 cup canned sweetened mango pulp
- 1 cup yogurt
- ½ cup milk (or water or 4 ice cubes or yogurt whey)
- 2 to 3 tablespoons sugar (or maple syrup)
- ¼ teaspoon cardamom powder
- 1 pinch of saffron & 1 tbsp chopped nuts for garnish – optional
[If you don’t want to use so much milk, you can also add 4 tbsps milk and 4 tbsps yogurt whey .]
2. Add mangoes, sugar, cardamom powder and milk (or water or ice cubes) to a blender jar. If you are not using a high speed blender, add the yogurt later.
3. Blend until very smooth. Make sure there are no mango fibers left.
4. Add the yogurt.
5. Blend just until smooth, avoid over blending as it can sometimes become slimy.
6. Taste test & adjust the ingredients. If you like it sweeter or prefer more mango flavor, simply add more mangoes. To cut down the sour taste either add milk or cream. If you want it to be slightly runny, pour more milk or ice cubes and blend. Mango lassi has to be thick, yet of pouring and drinking consistency.
Pour mango lassi to serving glasses and garnish with chopped pistas or almonds. If you want it colder, chill it for an hour before serving.
Chilling ingredients: Mango lassi is always served chilled. So make sure you chilli all the ingredients including chopped mango pieces for a few hours, before blending. The other option is to chill the mango lassi after blending. If you have no time to chill the mangoes you can also add ice cubes while blending in place of the liquid.
Mangoes: All mangoes are not the same. If you are using fresh mangoes that are too fibrous, make sure you blend the mangoes first before adding the yogurt. You can also store the mango puree in a glass container, refrigerate or freeze it. Use it as required. You may also use this to make mango lassi in a mason jar as I shared above.
Liquid: You don’t need any other liquid if you are using Homemade Curd as it has plenty of whey. If using Greek yogurt or sour yogurt, add some milk or cream. This is essential to balance the sour flavors and also bring the mango lassi to the right consistency. If you don’t consume yogurt and milk together, you can use nut milk or even ice. But ice won’t add any flavor but helps with the consistency.
Sweetener: The most common sweetener is sugar. But I use maple syrup sometimes. You can also use honey or even refined jaggery. Unrefined jaggery alters the flavor.
Mango Lassi Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1½ cup Mangoes chopped ( sweet ripe mangoes or 1 cup canned pulp)
- 1 cup curd (plain yogurt)
- ½ cup milk (or water or 4 ice cubes, refer notes)
- 2 to 3 tablespoons sugar (adjust to taste)
- ¼ teaspoon cardamom powder (optional)
To Garnish (optional)
- 1 teaspoon chopped nuts
- 1 pinch saffron strands
- 4 tablespoons whipped cream
How to Make Mango Lassi in a blender
- Skip this step is using canned mango pulp. Rinse the mangoes and chill them for a few hours. Peel and cube them. This keeps your mango lassi cold after blending.
- To a blender jar, add mangoes, yogurt, milk (or water or ice), cardamom powder and sugar.
- Blend until the mango lassi is super smooth. It should be thick yet of pouring consistency.
- Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. If you want more mango flavor, add more mangoes and a splash of water.
- Pour Mango Lassi to serving glasses. If you prefer it colder, refrigerate it for an hour.
- Garnish with sliced pistachios or with saffron.
In a Mason Jar
- Add ½ cup chilled mango pulp (or puree), ½ cup cold Greek yogurt, ¼ cup cold milk, 2 tbps sugar, a pinch of cardamom powder and 1 to 2 ice cubes to a mason jar.
- Whisk it very well until mixed. Or Secure the lid tightly and shake the jar for 2 mins just until combined. Serve mango lassi immediately.
- Mangoes: Alphonso mangoes are the best for making Mango lassi. They are naturally sweeter, more pulpy, less fibrous and have lots of real mango flavor. If you are not accessible to fresh mangoes, use canned alphonso pulp which is easily available in Indian stores.
- Yogurt: If you like the taste of yogurt to be dominant in the lassi add more yogurt. Add more mangoes, if you prefer more mango flavor & taste. Using too much curd or milk will diminish the mango flavor in the lassi.
- Milk: If you don’t consume milk with fruit, replace milk with vegan milk, yogurt whey or even plain water. Yogurt whey is just the liquid you are left with in your homemade yogurt bowl.
- Sweetener: Using sweet mangoes will help you reduce the amount of sugar in the recipe. You can also substitute regular sugar with maple syrup, coconut sugar, stevia, monk fruit sweetener and even with refined jaggery. But note that coconut sugar and unrefined jaggery alter the flavor a bit.
- Storage: Mango lassi made with canned mango pulp and milk may split if stored. It is best consumed immediately or refrigerate & consume within 2 hours.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Just the color of this mango lassi brings me such joy! Made it with frozen pulp and been loving it.
Yummy and delicious 😋
I made my first mango lassi with this recipe. Used fresh pulpy mangoes and Greek yogurt so had to add more milk & sugar. Tasted awesome!
Glad you like it Jenny. Thank you for sharing back
Love the mango lassi popsicles. I made it once last year and my kids are after me to make them every week this mango season. I don’t use milk, just mangoes dahi, honey and water. This is way healthier than ice cream. Looking forward to make the mango kulfi too.
That’s Awesome Shreya. So happy to know your kids love them. Hope you people like the kulfi too
Delicious Mango Lassi. I turn back to this every time I have a can of mango pulp. Thank you
Glad you like it Jijji. Thanks for leaving a comment
Inspired by your mango lassi recipe I made something slightly different. I used the exact recipe and subbed milk with mango ice cream. It turned out exactly like the Indian restaurants. Thank you.
Glad to know Niveda. Though not in India, a lot of places use ice cream for a unique dessert like mango lassi. Thanks for sharing back how it turned out for you.
I made mango lassi popsicles for my teething toddler. He loves them however I feel they break up after a while. Is there anything I can do so they are a bit firmer? I followed the exact quantities mentioned here. TIA
Pulpy mangoes have more fiber and less juice so they tend to break down faster. I know more fiber breaks down the popsicles. Try using juicy mangoes with lesser pulp or reduce the quantity of mangoes and use more yogurt or water. This recipe is for mango lassi so pls experiment a bit. Hope this helps
2 cups Mexican mangoes, 1 cup Greek Yogurt, 2 tablespoons sugar and 1 cup almond milk gives me the best mango lassi. I experimented your recipe and got it right. Thank you for the help. Turns out delicious each time.
Glad to know Bertha. Thank you for sharing back
I tried this mango lassi and it turned out delicious. However I could not achieve the color like seen in the pictures. I use canned mango pulp. Is there any thing I can do for that? Do you recommend food coloring? I’m hosting a Indian dinner for a small group of friends and want to make this again. Appreciate if you could help.
Thanks for trying. No I don’t suggest food coloring. Try using Indian kesar or alphonso mango pulp. They are easily available in Indian stores. These mangoes are naturally deeper in color and help in achieving the same color. Hope this helps.
Amazing flavor! The best mango lassi. Used canned mango with Greek yogurt and milk. Turned out perfect.
Glad it worked well for you Melanie
I am excited to make this mango lassi for an event. Will be using sweetened canned pulp greek yogurt and milk. I intend to put a bottle of simple syrup for the guests to make it sweeter if they want. Is it okay to leave it outdoors for 5 to 6 hours? I know adding ice is going to bring down the flavor. Any inputs?
If the temperature is too hot it can become sour or even split due to the milk. I highly recommend using a insulated dispenser or freeze some of the lassi to keep it really cold for that long. Also you may consider using coconut milk or soy milk so there is less chance of splitting or going sour. Hope this helps
Mango lassi looks delish! I am following your recipes from 2016 and have been learning a lot. Thank you very much for all the delicious recipes you share with us. I want to know about the glass blender you have used in this post. Please share the link.
Thank you so much. I don’t buy my kitchen equipment and cookware online. I bought it locally from the stores. You can look for philips or panasonic glass blenders. I have used both and are okay for smoothies. Hope this helps
I had my first mango lassi at an Indian friend’s home & was totally in love with it. Asked her for the recipe and she sent me the link to your recipe. I’ve used canned pulp with milk and homemade yogurt. My lassi tastes wonderful. I used maple syrup, may be not a traditional sweetener but that’s what I had in hand. I used a little ground cardamom and nutmeg that was left from another recipe. The flavors were amazing and my husband says he can have this every day. Overall 10/10. Thank you!
Thanks for trying Connie. Glad you like the recipe.
This is a really good recipe! I made it for myself and my daughter, and we both really liked it. 🙂
Glad to know Jillian
Mango lassi is my all-time Indian favorite and love it any where any time. Your recipe helped me make delicious mango lassi which I love to slurp off through the day adding some ice cubes. To begin with I start with a thick blend of lassi in my mason jar and I top with ice cubes. Thank you.
Haha! So glad to know Meghana. Thanks for sharing back.
Hi…. Can you please explain how to make creamy fruit yogurt like Market style… I wanna try… ?
You can make this Shrikhand first without saffron and cardamom powder. Also reduce the sugar. Then add the fruits to it & mix. Chill the yogurt first before adding the fruits. If you mix the fruits and refrigerate it will turn runny. You can add some vanilla extract if you have. Hope this helps.
Awesome! I used frozen mango pulp from and Greek yogurt. Turned out great a replacement to smoothies
Thanks for trying