Best Mango Lassi Recipe (5-Minute Indian Drink)
You’ll love how simple, sweet, and delightfully creamy my 5-ingredient Mango Lassi drink recipe is! This beloved Indian beverage is the perfect way to start your day or cool down on a hot afternoon, and it takes just minutes to make at home.
Maybe it’s the humidity, but recently I’ve taken to starting my day with a frozen drink. Whether it’s this yogurt-based mango lassi, a blueberry cottage cheese smoothie, or cottage cheese carrot cake smoothie, waking up to a frosty, fruity, protein-packed treat always sets a fantastic tone for the day ahead.
Why You’ll Love This Recipe
- All you need are 5 ingredients and 5 minutes to make a classic Indian mango lassi at home. With my quick and easy recipe, you can enjoy one whenever the craving hits!
- Whenever you make something from scratch, you have full control over what goes into it. Feel free to customize based on your preferences! Make your lassi less rich by using water instead of milk, swap in plant-based substitutes to make it dairy-free, add more or less sweetener and spice, or adjust the thickness by adding more or less liquid.
- This easy mango lassi is a delightfully versatile beverage. Serve it as a meal replacement for breakfast, an afternoon snack, or alongside your favorite Indian recipes for a restaurant-style experience at home.
What is mango lassi?
Lassi is a drink from the Indian subcontinent that comes in both savory and sweet varieties, and mango lassi is the most popular of the sweet variety. It’s made by blending ripe mango with yogurt, milk, a touch of sweetener, and a pinch of cardamom for a texture between a smoothie and kefir. It’s creamy, fruity, and refreshingly cool, perfect for pairing with spicy meals.
In India, lassi is often served as a digestive aid or a soothing beverage, especially during the summer. Whether sipped as a breakfast drink, mid-day snack, or post-meal dessert, mango lassi is a yummy way to enjoy the tropical sweetness of mango with the probiotic benefits of yogurt. Best of all, it’s a snap to make at home!
Ingredients & Substitutions
- Ripe Mango – Go for ripe, sweet mangoes that aren’t too fibrous—varieties like Ataulfo, Alphonso, Kesar, or Palmer are all great choices. If fresh mangoes aren’t in season, you can make a mango lassi with mango pulp (either canned or frozen). Alphonso pulp is especially flavorful. Just use about 1 cup (250g) and cut back on the sweetener since the pulp is usually pre-sweetened.
- Plain Yogurt – In India, lassi is usually made with homemade curd, or dahi, which is milder in flavor and a bit runnier than the yogurts you’ll find in most grocery stores. To get a similar result at home, use plain full-fat yogurt. If you prefer a creamier, thicker lassi, Greek yogurt, skyr, or labna all work well too.
- Cold Water or Milk – A splash of milk or water helps thin the lassi to your desired consistency. Milk makes it a little creamier, while water keeps it lighter. Choose whichever you prefer!
- Sugar – Traditionally, lassi is sweetened with white sugar, but it’s easy to switch things up. Honey, maple syrup, or even blended dates add a more natural touch. And if your mangoes are nice and ripe, you might not need any added sweetener at all!
- Ground Cardamom – A pinch of ground cardamom adds a warm, slightly floral note. It’s optional, but just a little goes a long way in giving your lassi an authentic aromatic touch.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What to Do With Leftover Mangoes
Whether you bought a whole box or just have a few ripe mangoes left, these simple ideas will help you use every last one.
Fresh vs. Frozen Mangoes—What’s Better for Lassi?
You can use either fresh or frozen mangoes for lassi. Fresh mangoes offer bright, juicy flavor, affordable (seasonal) pricing, and natural sweetness, but they take a little extra prep. Frozen mango chunks are picked and frozen at peak ripeness, pre-cut for convenience, and available year-round. Plus, using frozen mango means your lassi will be naturally cold and thick, so you might not need to add any ice at all.
How to Make a Mango Lassi
Watch the full video recipe to learn how to make the Best Mango Lassi Recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
As promised, mango lassi adaptations abound! Here are just a few ideas to get you started:
- Dairy-Free/Vegan Mango Lassi – Use a plant-based yogurt (like coconut or almond) and swap the milk for oat, almond, or coconut milk. Choose a natural sweetener like maple syrup or dates to keep it fully vegan.
- Added Sugar-Free – Skip out on the sweetener, relying solely on the mangos for sweetness. Alternatively, use a sugar-free substitute like monkfruit or stevia.
- Extra Spicy – Add a pinch of cinnamon, saffron, nutmeg, or freshly grated ginger in addition to the cardamom for extra warmth and complexity. Fresh mint is also lovely for an extra refreshing twist!
- Citrus Burst – A splash of fresh lime or lemon juice brightens the flavor and adds a little zing.
- Protein Boost – Blend in a scoop of plain or vanilla protein powder, and/or use Greek yogurt for a more filling version.
- Floral Flourish – Add a drop or two of rose water or orange blossom water for a fragrant touch.
- Seedy – Stir in a spoonful of chia seeds or ground flaxseed for added fiber, protein and omega-3s.
- Green Mango Lassi – For a tangier, more traditional take, use underripe green mango and skip the sweetener.
Expert Tips & Tricks
- Use ripe, flavorful mangoes. The better the mango, the better the lassi! When picking mangoes, don’t rely too much on color, which varies by variety. Instead, give it a gentle squeeze. A ripe mango will yield slightly to pressure, similar to a ripe avocado. It should also smell sweet and fragrant near the stem end. Avoid mangoes that feel rock hard (they’re underripe) or overly soft and wrinkled (they may be overripe or stringy). If you’re planning ahead, you can buy firmer mangoes and let them ripen on the counter for a few days.
- Blend until completely smooth. For the creamiest texture, blend long enough to fully break down the mango and yogurt. If using a lower-powered blender, cut mango into smaller pieces first.
- Chill all your ingredients. Start with cold mango, yogurt, and milk to avoid watering it down with ice. Take it a step further and freeze your serving glass for about 15 minutes ahead of time to keep it frosty to the last sip!
- Adjust the thickness to your liking. Add more milk (or water) for a thinner, sippable lassi or keep it thick for a smoothie-like consistency.
- Add ice only if needed. If you’re using frozen mango, you may not need ice at all. Too much can dilute the flavor.
How to Serve
Mango lassi is best served cold, straight from the blender. For a more traditional touch, sprinkle the top with a pinch of ground cardamom or chopped nuts like almonds or pistachios. It makes a refreshing post-workout snack, a naturally sweet dessert, or a light breakfast.
Hosting a dinner party? Lassi is the perfect pairing for spicy dishes like my quick and easy chicken curry or chicken biryani. You can also serve it as part of a spread alongside Indian-inspired snacks like samosas or curry veggie puffs for a more casual affair. If you’re feeling fancy, garnish with a swirl of yogurt or coconut cream to make it Instagrammable.
Storage Instructions
- Serve Immediately – Mango lassi is best enjoyed fresh, while it’s cold and creamy. That said, you can store leftovers.
- Refrigerate – Pour into an airtight container or jar and refrigerate for up to 2 days. Give it a good stir before serving, as it may separate slightly.
- Do Not Freeze – At least, not if you plan on drinking it again. Freezing can change the texture of the yogurt, making the lassi grainy or watery once thawed. That said, you can use leftovers to make mango lassi ice pops!
- Meal Prep Tip – To make mornings easier, you can prep the ingredients ahead (cut mango, portion yogurt and milk). Blend just before serving for the freshest taste.
More Refreshing Drink Recipes
Best Mango Lassi Recipe (5-Minute Indian Drink)
Equipment
Ingredients
- 1½ cups (370 g) Ripe mangoes peeled and chopped (about 3 medium mangoes or 2 large mangoes)
- ¾ cup (170 g) Plain yogurt
- ¾ cup (180 ml) Milk or water (cold)
- 1-2 tablespoons Sugar or honey/maple syrup (optional and to taste) *read notes
- pinch Ground cardamom (optional but traditional)
- 4-5 Ice cubes
Instructions
- Blend: In a high-speed blender, combine mango, yogurt, water or milk, sweetener of choice, cardamom if using, and ice cubes.
- Blend until smooth and creamy, about 30–45 seconds.
- Taste and adjust sweetness or thickness as desired. You can add more water/milk to thin or more yogurt for richness.
- Serve chilled immediately. Garnish with a pinch of ground cardamom or chopped pistachios (optional).
Video
Notes
- Use ripe, sweet mangoes: The better your mango, the better your lassi. Look for mangoes that give slightly when pressed and smell fragrant near the stem. Ataulfo, Alphonso, or Kesar are great options. Avoid fibrous or underripe mangoes.
- Frozen vs. fresh: Frozen mango chunks work perfectly and help create a thick, icy texture without watering it down. If using fresh mango, add a few ice cubes or chill ingredients before blending.
- Yogurt choice matters: Plain full-fat yogurt is closest to traditional Indian dahi. For a thicker result, use Greek yogurt or labneh. For a vegan version, use coconut or almond-based yogurt.
- Sweetener adjustments: Depending on how ripe your mangoes are, you may not need much (or any) added sugar. Taste before blending in sweeteners like honey, maple syrup, or dates.
- Cardamom is optional but recommended: Just a pinch adds a lovely floral warmth. For an extra-special touch, grind whole green cardamom pods fresh.
- Consistency control: Add more milk (or water) for a thinner drink or use less for a thick, spoonable texture.
Nutrition
FAQs
A mango lassi is made from a blend of ripe mangoes, yogurt, a splash of milk or water, and a sweetener like sugar or honey. It’s often flavored with a pinch of ground cardamom in Indian cuisine, but that is an optional addition.
Mango lassis can be a healthy choice for most diets. They’re a good source of vitamins, probiotics, and natural sugars. The yogurt provides protein and gut-friendly bacteria, while mangoes are rich in vitamin C and antioxidants. Just keep an eye on added sweeteners if you’re watching your sugar intake.
Yes! Mango lassi is popular in both Indian and Pakistani cuisine, and you’ll find it enjoyed across South Asia.
Not quite! Mango lassi is similar to a smoothie but has a few key differences. It’s traditionally made with yogurt, mango, cardamom, and milk or water, giving it a tangy, slightly savory edge. Fruit smoothies, on the other hand, are usually all-sweet, made from fruit and fruit juice, and are often dairy-free. Think of lassi as a creamy, cultured cousin to the smoothie—sort of like a frozen kefir.
I just made it without the mint and cardamom, and it was still delicious and refreshing!