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

A close-up of Mango Lassi in two glasses, filled with creamy yellow goodness and topped with chopped nuts, saffron strands, and pistachios, set on a rustic burlap mat against a dark background.

4.67 from 12 votes

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

Mango lassi is a refreshing Indian yogurt-based drink made with ripe mangoes, yogurt, sugar, and a hint of cardamom. This classic from the Indian subcontinent is naturally cooling, probiotic-rich, and perfect for summer. My version gives you restaurant-style mango lassi, thick, creamy, and perfectly balanced. Make in just 5 minutes using a few simple ingredients.

Prep Time2

Cook Time2

Total Time4

Course: Beverage, Drinks

Cuisine: Indian, North Indian, Punjabi

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

1 and ½ cups chilled plain yogurt full fat, low fat or plant based
1 and ½ cups chilled mango puree fresh or canned
¼ cup chilled milk whole, skim or plant based
3 tablespoons sugar
1 teaspoon cardamom powder
10-12 saffron strands optional, plus more for garnishing
2-3 ice-cubes plus more for serving
almond and pistachio slivers optional, for garnishing

US Customary - Metric

Instructions

Add all the ingredients to a blender jar.
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.
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.

Nutrition