This mango lassi recipe makes a thick, chilled Indian yoghurt drink with ripe mango, creamy yoghurt and fragrant cardamom. It takes about 10 minutes, uses simple ingredients and contains no alcohol. Serve it with a spicy meal, as a cooling afternoon drink or as a quick breakfast.
Why You’ll Love This Mango Lassi Recipe
- Quick: preparation takes about 10 minutes.
- Simple: you only need mango, yoghurt, milk, cardamom and an optional sweetener.
- Flexible: adjust the thickness and sweetness to suit your fruit.
- Cooling: the creamy drink works particularly well alongside spicy dishes.
- Family-friendly: the recipe contains no alcohol and can be made without added sugar.
What Is Mango Lassi?
Lassi is a yoghurt-based drink from the Indian subcontinent. Traditional versions may be plain, salted or sweet. Mango lassi combines yoghurt with ripe mango to create a smooth, fruity drink. Cardamom adds warmth without overpowering the mango.
The best result comes from very ripe fruit. If fresh mangoes are firm or lacking flavour, frozen mango chunks are often a better choice because they are picked ripe and make the drink colder and thicker.
Mango Lassi Recipe at a Glance
- Preparation time: 10 minutes
- Total time: 10 minutes
- Servings: 4
- Difficulty: Easy
- Calories: Approximately 210 kcal per serving
Ingredients
- 500 g ripe mango flesh, fresh or frozen
- 300 g thick plain or Greek-style yoghurt
- 150 ml cold milk
- 1 tablespoon honey, plus more to taste
- 1/4 teaspoon ground cardamom
- 4 to 6 ice cubes, optional
- A small pinch of saffron, optional
- 1 tablespoon finely chopped pistachios, optional
Tip: Taste the mango before adding honey. A naturally sweet mango may not need any added sweetener.
How to Make Mango Lassi
1. Prepare the Mango
Slice the mango cheeks away from the stone. Score the flesh into cubes without cutting through the skin, then scoop it out with a spoon. Measure 500 g of mango flesh. If using frozen mango, let it sit at room temperature for about five minutes so your blender can process it more easily.
2. Add the Ingredients
Put the mango, yoghurt, milk, honey and ground cardamom into a blender. Add the ice now if you want a colder, slightly lighter drink. Start with 150 ml milk; more can be added after blending.
3. Blend Until Smooth
Secure the lid and blend for 30 to 60 seconds, or until completely smooth. Stop and scrape down the sides if needed. Avoid blending for several minutes because the mixture can warm up and become too foamy.
4. Check the Consistency
Taste the lassi. Add a little more honey if the mango is tart. For a thinner drink, blend in extra milk one tablespoon at a time. For a thicker result, add a few frozen mango pieces or another spoonful of yoghurt.
5. Pour and Serve
Pour immediately into four small glasses. Add a light garnish of chopped pistachios and saffron if using. Serve cold for the best flavour and texture.
How to Get the Best Texture
- Use thick yoghurt rather than a thin pouring yoghurt.
- Choose ripe, aromatic mangoes with soft, sweet flesh.
- Keep every ingredient cold before blending.
- Add milk gradually because mangoes vary in juiciness.
- Use frozen mango instead of excessive ice, which can dilute the flavour.
Easy Variations
Vegan Mango Lassi
Replace the dairy yoghurt and milk with thick unsweetened coconut yoghurt and oat or almond milk. Check that the yoghurt is not strongly flavoured, as this can compete with the mango.
No-Added-Sugar Mango Lassi
Leave out the honey and use very ripe mango. A small ripe banana can add sweetness, although it will make the drink taste less traditional.
High-Protein Mango Lassi
Use a strained Greek-style yoghurt with a higher protein content. Add a little extra milk if the resulting drink is too thick.
Rose Mango Lassi
Add 1/2 teaspoon rose water before blending. Use it sparingly because rose water quickly becomes dominant.
What to Serve with Mango Lassi
Mango lassi is especially good with rich or spicy dishes. Try it with our restaurant-style butter chicken, or serve it after a lighter meal such as these crispy air fryer tofu bowls. For another quick family meal, see our crispy jacket potato recipe.
Storage and Make-Ahead Advice
Mango lassi tastes best immediately after blending. You can refrigerate it in a covered container for up to 24 hours. The mixture may separate as it stands, so stir or briefly blend it before serving. Do not leave a dairy-based lassi at room temperature for extended periods.
Freezing the finished drink is not ideal because the yoghurt can become grainy after thawing. Instead, freeze measured mango portions and blend them with fresh yoghurt and milk when needed.
Estimated Nutrition per Serving
Based on four servings made with full-fat Greek-style yoghurt, whole milk and one tablespoon of honey:
- Calories: 210 kcal
- Protein: 8 g
- Carbohydrates: 29 g
- Fat: 8 g
- Fibre: 2 g
- Sugar: 25 g
Nutrition is an estimate and will vary with the mango, yoghurt, milk and sweetener used.
Frequently Asked Questions
Can I use frozen mango?
Yes. Frozen mango makes a cold, thick lassi and works well when fresh mangoes are out of season. You may need a little more milk to help the blender move.
Which yoghurt is best?
Use plain full-fat yoghurt for a traditional creamy texture. Greek-style yoghurt produces a thicker drink. Low-fat yoghurt also works, but the result will taste lighter.
Why is my mango lassi too thick?
Mangoes and yoghurts vary in water content. Blend in cold milk one tablespoon at a time until the lassi reaches your preferred consistency.
Can I make mango lassi without a blender?
You can use smooth canned mango pulp and whisk it thoroughly with yoghurt, milk and cardamom. Fresh mango needs blending to remove fibrous pieces.
Can children drink mango lassi?
Yes. This recipe contains no alcohol. For younger children, omit the honey where age guidance requires it and skip the pistachio garnish if nuts are unsuitable.
More Recipes to Try
For something warm and filling, try our creamy butter bean soup. If you want a British dessert after dinner, our easy apple crumble is another straightforward recipe.