How to Make Mango Lassi – everyone’s favorite creamy, dreamy Indian restaurant classic and ready in just 15 minutes!
I love how this Mango Lassi tastes! The tangy and creamy flavors pair so well together, just like in my Mango Cheesecake Parfaits. Adding a bit of cinnamon and cardamom makes it even better. It’s my favorite quick treat when I want something sweet and creamy.
This Indian mango smoothie is cool and refreshing; just what you need when eating some richly spiced Indian food, like my Indian Pepper Chicken Masala.
Table of Contents
What Is Lassi?
Lassi (pronounced [ləsi]) is a popular, traditional, yogurt-based drink that originated in India. Indian Lassi is a blend of yogurt, water, spices and sometimes fruit.
With such a broad definition, there are many different variations of Lassi, but the Indian Mango Lassi is one of the most popular variants.
Variations
Vegan Lassi: Replace the milk with plant-based alternatives like almond milk, soy milk, oat milk, or coconut milk. Use vegan yogurt options, such as coconut or almond yogurt. This lassi would be great with my Chickpea Tikka Masala [Vegan].
Spiked Lassi: Add a splash of rum, vodka, or any other spirit of your choice to turn this into a delightful cocktail.
How to Make a Mango Lassi
Assemble your ingredients, see the recipe card for full information on ingredients and quantities.
Step #1: Add all of the ingredients to the bowl of a blender.
Step #2: Puree until you reach a smooth consistency. Serve immediately!
Expert Tips
Ripe Mangos: Always use ripe mangoes. A ripe mango will yield slightly to gentle pressure when squeezed, indicating softness. If it’s too hard, it’s not ripe yet; if it’s squishy, it may be overripe.
Mango Type: If possible, use mango varieties known for their sweetness and smooth texture, such as Alphonso, Haden, or Ataulfo. I also use these sweeter mangos in my Mango Salad.
Chilling: Before serving, chill the Mango Lassi in the fridge for about 30 minutes to an hour. It tastes best when served cold. Alternatively, you can also use chilled mangoes and yogurt. If you don’t want to wait, you can get a chilled lassi by pouring it into a glass full of ice cubes.
Frequently Asked Questions
Yes, Mango Lassi has nutritional benefits from mangoes (vitamins and minerals) and yogurt (probiotics and protein).
No you do not. Non-fat yogurt is what I prefer to use but you can also substitute in Greek yogurt, low-fat yogurt, plain whole milk yogurt, or as mentioned above coconut yogurt or another dairy-free yogurt to make this recipe vegan.
If you are craving the taste of a mango, but don’t want to spend time peeling and cutting up fresh mangoes or defrosting frozen mango then canned mango can be a convenient option. However, there is one major drawback to canned mango – the flavor of canned mango pulp pales in comparison to both fresh and frozen mango. For best results when making mango lassi, use fresh mangoes or frozen mango chunks rather than canned mango if possible!
Storing Leftovers
Pour any leftover Mango Lassi into an airtight container or bottle. Mango Lassi can be kept for up to 24-48 hours in the refrigerator. Before consuming, give it a good shake or stir to mix everything back together.
Indian Recipes That Pair well with This Mango Lassi
- Indian Chickpea Stew
- One Pot Lentil Dahl and Rice
- Indian Tomato-Cilantro Chicken
- Quick and Easy Chicken Biryani
Mango Lassi Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 cup diced fresh mango
- 1 cup plain non-fat yogurt
- 1/2 cup milk
- 2 tablespoons white sugar
- Dash of cinnamon - optional
- 1/4 teaspoon ground cardamom - optional
Instructions
- Add all of the ingredients to the bowl of a blender.
- Puree until you reach a smooth consistency. Serve immediately, or optionally chill in the refrigerator for 30-60 minutes.
VIDEO
NOTES
Nutrition
Please note that this recipe is often misspelled as Indian Mango Lassie recipe, Indian Mango Lasse recipe or Indian Mango Lasi recipe.
Many moons ago I had a friend who used to make these for me all the time. He lived on a property that had a mango tree, and we would gather the ripe mangoes that had fallen to the ground. Needless to say, he knew every mango recipe you could possibly think of! So I recently checked under a local mango tree on my block and was lucky to find a fallen ripe mango! That’s what drove me to your recipe. I am so glad I made it! I substituted the sugar with allulose and the milk with almond milk, but the flavor was as I remember it – creamy and delicious with a little sweetness. A tiny bite of tartness from the yogurt blends with the heavenly scents and flavors of cinnamon and my all-time favorite spice – cardamom. I wish I had taken a photo before I finished it! Needless to say, it didn’t last long! I will revisit this one again and again. Here in Florida, our summers are long, so this will be something I will make often. It’s so easy! And I’ve shared the recipe with my mango-loving friends. I’m thinking of adding a drop of vanilla or maybe a dash of nutmeg next time – not that it needs it, but I love to tweak recipes. Thanks so much for a new, old memory! Absolutely delish!
Hi Debra, what a great memory! Thanks for sharing and for your 5 star review!
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
Hi Jerald, I looooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooove your comment!