Mango Lassi Recipe (Sweet Indian Yogurt Drink)

A mango lassi is a thick, cooling yogurt-based drink sweetened with ripe mangoes and subtly spiced with cardamom. It is commonly served cold alongside spicy meals to help balance the heat.

This version relies on fresh ripe mango pulp or good-quality canned mango puree blended simply with plain yogurt, a little milk or water to adjust the thickness, and optional sugar depending on the sweetness of the fruit.

Why This Recipe Works

• Using whole yogurt provides a rich, creamy base without needing heavy cream.
• A pinch of ground cardamom adds a warm aromatic note that complements the sweet fruit without overpowering it.

Ingredient Notes

• Mangoes: Use ripe, sweet mangoes with low fiber, such as Alphonso, Kesar, or Ataulfo varieties when in season, or canned mango pulp for consistent results year-round.
• Yogurt: Plain whole-milk yogurt or regular dahi works best. Avoid overly sour yogurt, though a slight tanginess helps balance the sweetness of the mango.

If You’re Cooking Outside India

• Canned mango pulp: Often labeled as Kesar mango pulp or Alphonso mango pulp, found in the international or South Asian aisle of many supermarkets and specialty grocery stores.

How to Make Mango Lassi

Prep the Mango

Peel and chop the fresh mango flesh, discarding the seed, or measure out ready-to-use mango pulp.

Blend

Combine the mango, yogurt, milk, sugar, and cardamom in a blender and process until completely smooth and frothy.

Chill and Serve

Pour into glasses and serve chilled, garnished with a pinch of cardamom or chopped pistachios if desired.

Cooking Tips

• Adjust the added sugar based on how sweet your mangoes naturally are.
• If using canned mango pulp which is already sweetened, omit the extra sugar entirely and taste before adding more.

Common Mistakes to Avoid

• Using sour yogurt that overpowers the mango flavor: Use fresh, mild plain yogurt or balance the tang with a little extra sweetness.

Variations

• Saffron Mango Lassi: Add a small pinch of saffron strands soaked in a teaspoon of warm milk to the blender for a subtle floral aroma and golden color.

Serving Suggestions

• Serve chilled as a refreshing afternoon drink or alongside spicy Indian main dishes like samosas or curries.

Storage & Make-Ahead

Make ahead: You can blend the lassi a few hours in advance and keep it covered in the refrigerator.

Refrigerate: Store in an airtight jar in the refrigerator for up to 24 hours.

Freeze: Freezing is not recommended as the yogurt and dairy separate upon thawing.

Reheat: Serve cold; do not reheat.

Frequently Asked Questions

Can I use frozen mango chunks?

Yes, frozen mango chunks work well and also help keep the lassi cold without needing extra ice cubes.

More Indian Recipes to Try

• Rasmalai Recipe
• Samosa Recipe
• Easy Gulab Jamun Recipe

Browse the IndiPlated recipe index

Mango Lassi

A creamy, refreshing Indian yogurt drink made with sweet ripe mangoes and a touch of cardamom.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 glasses

Course: Beverage

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

Lassi

• 1 cup mango pulp Fresh diced ripe mango or canned mango pulp
• 1 cup plain yogurt Whole-milk yogurt or regular dahi
• 1/4 cup milk Or water, to adjust consistency
• 1 tablespoon sugar Optional, adjust to taste based on the sweetness of the mango
• 1/4 teaspoon ground cardamom Optional aromatic spice

Equipment

• 1 * Blender Used to puree and froth the ingredients together.

Method

 

1. Add the mango pulp, plain yogurt, milk, sugar, and ground cardamom to a blender jar.
2. Blend on high speed for about 1 minute until the mixture is completely smooth, frothy, and uniform.
3. Pour into serving glasses and serve chilled.

Notes

If using canned mango pulp, omit the sugar until you taste the blended mixture, as pulp is often pre-sweetened.