Mango lassi is a traditional Indian drink that combines the tropical sweetness of mangoes with the creaminess of yogurt, creating a refreshing treat perfect for any time of the year. Popular for its simplicity and irresistible flavor, mango lassi is a staple at Indian restaurants and can be easily made at home with just a few ingredients. Whether you’re looking to cool down on a hot summer day or enjoy a flavorful beverage, this recipe is a must-try.

Table of Contents

How to Make Mango Lassi

Creating a mango lassi is as simple as blending a few ingredients to perfection. With ripe mangoes and creamy yogurt as the base, this recipe comes together in minutes, offering a quick and delightful experience.

Ingredients

2 ripe mangoes
1 cup plain yogurt
1/2 cup milk
2 tablespoons sugar or honey
1/4 teaspoon ground cardamom
Ice cubes
A pinch of saffron strands or chopped pistachios for garnish

Instructions

Prepare the Mangoes: Peel the mangoes and cut them into chunks. If using canned mango pulp, measure 1 cup.
Blend the Ingredients: In a blender, combine mango chunks (or pulp), yogurt, milk, sugar or honey, and ground cardamom. Blend until smooth and creamy.
Adjust Consistency: If the mixture is too thick, add a little more milk or water and blend again.
Chill and Serve: Add a few ice cubes to the blender if desired and blend for a few seconds. Pour the lassi into glasses.
Garnish: Top with a pinch of saffron strands or chopped pistachios. Serve immediately.

Serving Suggestions

As a Dessert: Serve mango lassi as a sweet and refreshing dessert after a meal.
With Spicy Food: Pair it with spicy Indian curries to balance the heat.
Breakfast Companion: Enjoy mango lassi as a nutritious morning drink.
Party Beverage: Serve it in fancy glasses for a crowd-pleasing party drink.
Snack Time Treat: Pair it with snacks like samosas or pakoras for a delicious combo.

Tips and Variations

Choose the Right Mangoes: Use Alphonso or Ataulfo mangoes for the best flavor. If fresh mangoes are unavailable, canned pulp works well.
Vegan Option: Replace yogurt with coconut or almond yogurt and use plant-based milk.
Add Spices: Enhance the flavor with a pinch of cinnamon or nutmeg.
Frozen Lassi: Freeze mango chunks beforehand for an extra-cold drink without needing ice.
Sweetness Level: Adjust the sugar or honey based on the natural sweetness of your mangoes.

Preparation Time and Serving Size

Preparation Time: 5 minutes
Serving Size: 2 servings

Nutrition Information (Per Serving)

Calories: 150–200
Protein: 4–6g
Fat: 2–5g
Carbohydrates: 30–35g
Fiber: 1–2g
Sugars: 20–25g

Ingredient Substitutes

Mangoes: Substitute with frozen mango chunks or canned mango pulp.
Yogurt: Use Greek yogurt for a thicker texture or coconut yogurt for a dairy-free option.
Milk: Replace with almond or oat milk for a plant-based variation.
Sugar: Opt for honey, maple syrup, or a natural sweetener like stevia.
Cardamom: Swap with vanilla extract for a different flavor profile.

Frequently Asked Question

Can I make mango lassi ahead of time?
Yes, you can prepare it a few hours in advance and refrigerate it. Stir before serving.

What type of mangoes are best for lassi?
Alphonso or Ataulfo mangoes are ideal for their sweetness and flavor.

Is mango lassi healthy?
Yes, it’s packed with vitamins, probiotics, and natural sugars. Opt for low-fat yogurt and less sugar for a lighter version.

Can I skip the cardamom?
Absolutely! While cardamom enhances the flavor, the lassi is delicious without it.

How do I make mango lassi thicker?
Use Greek yogurt and reduce the amount of milk for a thicker consistency.

Conclusion

Mango lassi is a delightful drink that combines the tropical sweetness of mangoes with creamy yogurt, creating a perfect balance of flavor and refreshment. Whether you’re serving it as a dessert, a party beverage, or a cooling accompaniment to spicy meals, this versatile recipe is sure to please. With simple ingredients and endless variations, mango lassi is a timeless classic you can customize to your liking. Try it today and bring a taste of India to your kitchen.

Print Recipe