Mango Lassi Recipe

closeup shot of mango lassi with mint sprigs filled in a glass on a red and white checkered cloth

4.93 from 26 votes

Mango Lassi, an all time Indian favorite summer drink is a creamy, thick, refreshing and delicious variation of lassi. Make this easy Mango Lassi recipe in less than 15 minutes with ripe mangoes, yogurt and your choice of flavorings - cardamom, saffron or rose water.

Prep Time15

Cook Time0

Total Time15

Course: Beverages

Cuisine: North Indian

Diet: Gluten Free, Vegetarian

Difficulty Level: Easy

Servings:

Calories: 259kcal

Author: Dassana Amit

Ingredients

Main Ingredients

2 cups chopped mangoes - alphonso or any sweet, pulpy mango variety, about 3 to 4 medium sized
4 to 5 tablespoon sugar or honey, add as required - optional
2 cups Curd or yogurt, cold or chilled
2 to 3 tablespoons light cream or malai - optional
4 to 5 ice cubes - optional

Flavorings (choose any one)

½ teaspoon cardamom powder (ground cardamom)
1 tablespoon rose water
8 to 10 saffron strands

Garnish - optional (choose any one)

3 to 4 mint sprigs
2 to 3 tablespoons chopped mangoes
1 to 2 tablespoons almond slivers or chopped cashews or pistachios slivers
1 to 2 tablespoons chocolate shavings or grated chocolate
¼ cup whipped cream - lightly sweetened

US Customary - Metric

Instructions

Making Mango Puree

Rinse, peel and chop the mangoes.
In a blender or mixer, puree the mangoes with sugar or honey, cardamom powder or saffron or rose water.
Make a smooth puree without any finer chunks of mangoes in it.

Add Curd (Yogurt)

Add the chilled curd (yogurt) and light cream. Adding light cream is optional
Add ice cubes. This is also optional.

Blend

Blend until all the ingredients are mixed well, evenly and the yogurt has become smooth.
if you prefer a slightly thin consistency add some milk or water while blending. Taste mango lassi and add a few teaspoons of sugar if it tastes slightly tangy or sour. Blend again.
Pour in glasses and serve straightaway.

Serving Suggestions

Enjoy Mango Lassi as is or choose to top or garnish with herbs or nuts. For herbs, mint leaves are the best flavor pairing with both mangoes and yogurt. You can top the lassi with some chopped mango cubes.
Top with almond slivers, pistachio slivers or chopped cashews to add some crunch in your lassi.
Chocolate shavings or grated chocolate also make for a great topping option.
A topping of lightly sweetened whipped cream also tastes good.

Storage

If you make a large batch of this recipe, store any leftovers in your refrigerator. It keeps well for 1 day in the refrigerator.
You can choose to freeze the mango lassi in ice trays or popsicle moulds to be enjoyed later as a frozen mango-yogurt dessert.

Notes

Mangoes: Use seasonal fresh mangoes that are ripe and sweet. Any variety of mangoes that are pulpy, juicy, fleshy and with a sweet taste will work. Do not use mangoes that have a fibrous or stringy flesh.
Yogurt: Full-fat or whole milk yogurt give a creamy consistency. For low-fat options, use skimmed milk yogurt or low fat yogurt. If using packaged yogurt make sure that your curd or yogurt is not too sour or tangy.
Greek Yogurt: Creamy and thick Greek yogurt is another option to try this lassi with. Add some water or milk to thin the consistency a bit if using greek yogurt.
Sweeteners: Sugar is the preferred sweetener in lassi drink. But there are better alternative sweeteners like coconut sugar, palm sugar, jaggery, raw unrefined sugar, maple syrup and honey that you can add. If the mangoes are more sweet, then add less sweeteners.
Flavorings: You can choose to make mango lassi simply without any added flavorings. But a light touch of these flavorings does wonders. Some options, you can consider: few pinches of ground cinnamon, ½ to 1 teaspoon vanilla extract, 1 tablespoon rose water and a dash of nutmeg.
Canned Pulp: Make the lassi with canned mango pulp if fresh mangoes are not in season. You will need to adjust the amount of sweetener if using canned pulp, as many of them are loaded with sugar. Include about 1 to 1.25 cups of canned or homemade mango pulp in this recipe.
Vegan Options: Use almond, oat milk, cashew or coconut milk yogurt to make a plant based mango lassi.
Scaling: Make a large batch of this recipe by increasing the ingredients proportionately.

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