Mango Lassi Recipe (Thick, Creamy, Better Than Restaurants)

The only reason I used to wait for the Indian summer was mangoes. Ripe, juicy, and loaded with flavor, I have honestly not eaten any better mangoes than Indian mangoes. We travel a lot and have tasted mangoes all over the world, if I may add.

Now that we have moved to the US, I miss them like anything. Our local grocery store sources a few varieties from India, but they are so expensive, my gut doesn’t let me spend that much on them.

But the good things I came across are the canned mango pulp and frozen ripe mango slices. They are my saviour in summer. For all the recipes that need mango pulp, such as aamras, mango basundi, mango shrikhand, and this mango lassi, I use canned mango pulp.

I keep Alphonso mango pulp stocked in my pantry, so I can make this lassi any time of year. It’s readily available in most Indian grocery stores and online. When you’re ready to enjoy, just blend and serve. It makes a quick after-school treat, a light side with any Indian meal, or a fun drink to make in large batches when you’re hosting family and friends.

The recipe itself is as straightforward as it gets: mango, yogurt, and a touch of sugar. I like to add a few saffron strands to elevate the flavor, small touches that give it a special homemade feel.

If you love trying different versions, you might also enjoy my Rose Lassi, Chocolate Lassi, Strawberry Lassi, or Sweet Lassi, which pair beautifully with Indian dishes.

Choosing Your Mango

Whether you’re using fresh, frozen, or canned mango, you just need to keep one thing in mind. It must be very ripe, juicy, and very sweet because your mango lassi will be as good as your mangoes.

Canned Mango Pulp is my top pick. It’s easy to find, shelf-stable, and gives consistent flavor. Store any leftovers in a sealed jar and refrigerate for up to a week or freeze for upto a year.

Frozen mango chunks work well, too. But I suggest not using the ones availabel at the American grocery stores. They are slightly tangy and not very soft and juicy. If using frozen chunks, then get Alphason or Kesar chunks from an Indian grocery store.

And if you happen to find ripe, juicy, fresh mangoes, then you can use them as well.

How To Make Mango Lassi

Step 1: Add the following ingredients to a blender jar.

• 1.5 cups chilled plain yogurt
• 1.5 cups chilled mango pulp
• ¼ cup chilled milk
• 3 tablespoons sugar
• 1 teaspoon cardamom powder
• 10-12 strands saffron
• 2-3 ice cubes

Step 2: Blend all the ingredients for about 2 minutes until smooth. Add less or more milk to adjust the consistency of lassi to your liking. I like mine that is thick but pourable.

Check for sugar and add more if required.

Step 3: Pour mango lassi into serving glasses. Add a few ice cubes to each glass and garnish with saffron strands. You can also sprinkle some almonds and pistachio slivers on top. Serve chilled.

Variations 

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.

Vegan – To make the lassi vegan, opt for plant-based yogurt, such as coconut or almond yogurt. Replace dairy milk with any plant milk, such as almond milk, coconut milk, or soy milk.

Flavorings – You can flavor the lassi with cinnamon, rose water, or orange blossom water instead of cardamom and saffron.

Creamier – Add some fresh cream (malai) or heavy whipping cream to make the lassi creamier.

Storage Suggestions

Mango lassi tastes best when served fresh, but you can store it in the refrigerator for about a day. Make sure you store it properly in a covered glass jar. Stir well before serving again.

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, stir well, and then use.