Learn how to make amazing Mango Lassi at home with my easy mango lassi recipe. My Indian husband says it tastes just like the ones you get in Indian restaurants!
This silky yogurt-based drink is bright and breezy and comes together with a quick whizz of your blender.
Perfect cooling accompaniment to a spicy Indian dinner. And the best part? It’s actually healthy, too!
Here’s What You Need
Ingredients
These are the ingredients you’ll need to make this sunny ripe mango lassi recipe:
- Mango: Fresh or frozen, both work beautifully. Choose soft, golden, and ripe for the sweetest result. If I use fresh mango, then I usually add a few ice cubes to chill the mixture. Canned mango pulp or mango puree work perfectly fine in this recipe.
- Plain yogurt: Thick, plain whole milk yogurt makes the creamy base and body of the lassi.
- Milk: Gives the lassi it’s drinkable consistency.
- Sugar: For a touch more sweetness.
Substitutions and Variations
Here are a few twists and tweaks you could take with this recipe:
- Yogurt swaps: Use Greek yogurt for a thicker and creamier lassi. Try coconut, almond, or soy yogurt for a vegan version. Using kefir adds a tangy flavor and is packed with probiotics.
- Milk substitutes: Almond milk, coconut milk, soy milk, or oat milk for a vegan or lactose-free option.
- Sweetener alternatives: Try honey or agave syrup. Maple syrup or monk fruit are great, too.
- Mango substitutes: Make your lassis with other fruit like papaya, peach, or pineapple.
- Spiced lassi: Add a pinch of cinnamon, nutmeg, or saffron for an aromatic twist.
- Minty mango lassi: Blend in a few fresh mint leaves for a refreshing flavor.
- Mango milkshake: Add a scoop of ice-cream in place of a scoop of the yogurt and you have the best mango milkshake (of your life). Add some ground cardamoms to this – SO good.
Tools to Grab
You’ll need a blender of sorts. Your lassi can also be blitzed up in a food processor.
How to Make Mango Lassi: An Easy Guide
Blend the ingredients
In a blender, mix diced fresh or frozen mango, plain yogurt, milk, and sugar. Blend until smooth and creamy.
Serve
Pour the mango lassi into a glass. Garnish with sliced mango or a sprig of mint.
#1 Biggest Mistake When Making Mango Lassi
This is a super easy recipe, here’s the only real trip-up to avoid.
- Using under-ripe mangoes: Unripe mangoes can make the lassi sour and less-than delicious. Before mangoes are ripe, I find they have a rather pine-tree-like flavor. Adding more sugar to hard mangoes will not make it better.
Always use perfectly-ripe mangoes for the best sweetness and taste. Feel free to swap in frozen! No need to even thaw them first.
Make Ahead and Storage
- To make ahead: You can prepare mango lassi a few hours in advance. Blend all the ingredients and store the lassi in the refrigerator. Before serving, give the lassi a good stir or blend it again briefly to restore its smooth texture.
- Storage: Store the prepared mango lassi in an airtight container or covered jug in the refrigerator. It will stay fresh for up to 2 days.
- Freeze: Pour the lassi into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer bag. When ready to use, blend the cubes for a slushy texture or let them thaw in the refrigerator.
How to Serve this Mango Lassi recipe
Serve your pretty lassi in glasses with a sprig of fresh mint, a dusting of cardamom powder, or an edible flower. Serve it as a light dessert after Indian main courses.
It’s also just a great anytime fresher and a little lighter than a full-on smoothie.
FAQs About Mango Lassi
Are you just scrolling through? No problem; here are a few key takeouts:
Yes, mango lassi is naturally gluten-free, making it a suitable beverage for those with gluten intolerance or celiac disease.
Yes, you can make it a few hours ahead and store it in the refrigerator. You can just give it a good stir or blend it briefly before serving to restore its smooth texture.
Using Greek yogurt instead of regular yogurt or adding more mango can make your lassi thicker. Alternatively, you can reduce the amount of milk.
Mango lassi is a traditional beverage from India, made by blending ripe mangoes, yogurt, milk, and sugar. It’s typically served chilled and can be garnished with mint leaves or sliced mango.
Yes, you can substitute the yogurt and milk with non-dairy alternatives such as coconut yogurt, almond milk, soy yogurt, or oat milk to make a vegan version.
Other Indian Recipes You’ll Love
If you love sweet Indian treats like I do, you’ve got to try my gulab jamun recipe – I mean, you have not LIVED until you’ve tasted these cardamon-soaked jewels.
I’ve also rounded up the very best Indian desserts and Indian sweet recipes for you to enjoy.
Here are some of my Indian husband’s other favs:
- The Butter Naan Recipe that went totally viral
- Creamy Madras Lentils (the ultimate vegetarian comfort food)
- Amma’s special Masoor Dal and Indian Chickpea Curry Recipe
- Malai Kofta (paneer and potato balls in creamy tomato sauce). It’s my favorite dish to order in an Indian restaurant and even better homemade!
- Indian Chai (tea the authentic Indian way). Try Karak Chai and Chai Coffee, too!
- Paratha (flaky, layered Indian flatbread)
Mango Lassi (Easiest, 4-Ingredient Recipe!)
Video
Ingredients
- ¾ cup diced fresh or frozen mango See notes below.
- ½ cup plain yogurt
- ¼ cup milk adjust to taste
- 1 tbsp sugar adjust to taste
Instructions
- In a blender, combine diced fresh or frozen mango, plain yogurt, milk, and sugar. Blend until smooth and creamy. Pour the mango lassi into a glass. Garnish with sliced mango or a sprig of mint if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If only cutting mangoes was as easy as making this lassi! 😅
Haha! You can make life easier for yourself and use frozen mango chunks.
Been seeing Mango Lassi pop up everywhere lately. Finally decided to try making it myself. It was yummy!
You gotta try it with spicy food, game changer!
Loved making this! Turned out so delicious. Thanks for sharing!
How long can I keep mango lassi in fridge? wanna make sure it don’t go bad.
It’ll keep safely for a few days but it will separate, so you’ll have to give it a good shake or stir again before serving. It’s best fresh.
Hey, just threw together that Mango Lassi with some frozen mango I had. Didn’t expect it to turn out this good. Props to the recipe!
In the substitution section, can you recommend any low-calorie alternatives to the usual sweeteners used in Mango Lassi? I’m trying to maintain a balanced diet while enjoying my favorite treats. Thank you, Jennifer for this comprehensive guide!
Great question, Emily! I’ve been exploring the same for my diet.
Emily, did you find any good alternatives yet? I’m on the same boat.
Hi Emily, the only alternative sweetener I like is Monk fruit. I find everything else has an aftertaste I can’t stand.