Mango Lassi is a creamy yogurt-based Indian beverage. It is a very popular drink in Indian restaurants and can be made at home in just 5 minutes using a few simple ingredients (gluten-free, can be made vegan).
Here are some more lassi variations for you – Punjabi Sweet Lassi, Strawberry Lassi, and Rose Lassi.
About This Recipe
Mango Lassi is a refreshing Indian summer drink made using yogurt as its base. It is a variation of the classic sweet lassi. You can also call it mango yogurt smoothie.
This beverage is made using plain yogurt (dahi) and mango pulp and is flavored with cardamom powder. It is rich, creamy, sweet in taste, and thick but sippable in texture.
It is one of the most popular drinks served at Indian restaurants all around the world and it goes very well with the spicy Indian food.
This sweet, rich, and creamy easy mango lassi recipe comes together in just 5 minutes using a few simple ingredients.
This drink can be made using fresh ripe mangoes in summers when they are in season or with canned or frozen mango puree throughout the year.
Mango lassi is a gluten-free drink and it can be easily made vegan.
Ingredients & Substitutes
Mangoes – You can use fresh mangoes, canned mango pulp, or frozen mango chunks to make mango lassi.
If using fresh mangoes, choose the ripe and juicy ones. My personal favorites are Indian mangoes like Alphonso mangoes or Kesar mangoes. They are available at any Indian grocery store during the summer.
Mexican Ataulfo is also a great choice.
Yogurt – I like to use full-fat plain yogurt (dahi) to make the base of the creamy mango lassi. Having said that, you can also go for low-fat yogurt. Greek Yogurt also works fine.
To make the lassi vegan, opt for plant-based yogurt like coconut yogurt, almond yogurt, etc.
If using homemade dahi, make sure it is not sour in taste.
Cardamom Powder – Cardamom pairs very well with mango. If not ground cardamom, you can flavor the lassi with cinnamon, rose water, or orange blossom water.
Milk – Use milk to thin down the lassi. I like to use whole milk (full-fat milk) as it keeps the lassi rich and creamy but feel free to use skim or low-fat milk.
To make vegan mango lassi, replace it with any plant milk like almond milk, coconut milk, soy milk, etc.
Sugar – Traditionally sugar is used to sweeten the lassi, however, you can replace it with any sweetener of your choice like honey (not vegan), maple syrup, or agave nectar. Powdered or liquid jaggery can also be used to sweeten the lassi.
Sugar-free substitutes like stevia or monk fruit also work fine.
Adjust the sweetener as per your taste. If the mangoes are very sweet, you might even skip adding it.
Add some fresh cream (malai) or heavy whipping cream to make the lassi creamier.
How To Make Mango Lassi
Make Mango Puree
Start by preparing the mangoes. Choose a ripe and juicy large mango and peel it using a paring knife. Slice the flesh and discard the seed. Cut the mango pieces into cubes and add the cubes to a blender. Blend until smooth.
You will need 1 cup of mango puree to make 2 servings of lassi.
If using canned mango puree, skip this step.
Make The Lassi
Add 1 cup plain yogurt to a large mixing bowl and whisk well using an immersion blender or a wire whisk until smooth and creamy.
Add ½ cup milk and whisk well until combined.
Now add 1 cup unsweetened mango pulp, 2 tablespoon sugar, and ¼ teaspoon cardamom powder, and whisk vigorously until the lassi is smooth and creamy.
You can add some more milk if the lassi is too thick.
Check for sugar and add more if required.
Pour mango lassi into serving glasses. Add a few ice cubes to each glass and garnish with saffron strands, almond and pistachio slivers, and mint leaves. Serve chilled.
Frequently Asked Questions
Lassi is essentially yogurt flavored with other ingredients. If you want to skip using yogurt, you can replace it with milk, but technically, it will be a mango milkshake rather than a lassi.
Ice Cream – Freeze this delicious mango lassi in a tray or churn it in an ice cream maker to make mango lassi ice cream. You can even freeze it in popsicle molds and make mango lassi popsicles.
Pudding – Add some gelatin in mango lassi and set in dessert glasses.
This lassi will last in the refrigerator for about a day. Make sure you store it properly in a covered glass jar.
You can easily freeze it for 3-4 months. Transfer it to a freezer-safe container and freeze. When ready to drink, thaw on the kitchen counter for 2-3 hours, and then use.
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Mango Lassi Recipe
- 1 cup chilled plain yogurt (full fat, low fat or plant based)
- ½ cup chilled milk (whole, skim or plant based)
- 1 cup unsweetened mango puree (fresh or canned)
- 2 tablespoons sugar
- ¼ teaspoon cardamom powder
- Add yogurt to a large mixing bowl and whisk well using an immersion blender or a wire whisk until smooth and creamy.
- Add milk and whisk well until combined.
- Now add mango puree, sugar, and cardamom powder, and whisk vigorously until the lassi is smooth and creamy.
- You can add some more milk if the lassi is too thick.
- Check for sugar and add more if required.
- Pour mango lassi into serving glasses. Add a few ice cubes to each glass and garnish with saffron strands, almond and pistachio slivers, and mint leaves. Serve chilled.
Yummy!! I too make mango lassi everyday in the summer.
It’s delicious :). No one can resist.
Mango lassi was a big hit at home. Thank you for the recipe.
Thnx for trying 🙂
Thank you for the recipe????
I always used to make this with milk only, never tried it with yogurt. I guess today we are going to try this new variation at home 🙂 .
With milk it becomes shake :). It’s lassi with yogurt always 🙂