Mango Lassi, the creamy, delicious, and classic Indian yogurt drink is a summer must-have for folks who are obsessed with mangoes.
Though to be fair, for these folks, as soon as the mango season rolls around every year, mango-everything becomes must-haves. Which is understandable, because mangoes are delicious! 😀
However I’ve to admit that I personally am not obsessed with mangoes. I mean I do like them. But I am not particularly obsessed with this fruit that is affectionately called as the king of fruits. I happen to be more fond of the humbler banana. 🙂
That being said, I do ADORE mango lassi. It’s my favorite way to consume mangoes. Because there’s just something about this delicious blend of sweet, ripe mangoes with the slight tartness of yogurt, sprinkled with pistachios and cardamom powder, that makes it irresistible to me.
What is Mango Lassi
Lassi is a rich and refreshing Indian yogurt drink that uses yogurt as the base, and comes in 2 varieties – sweet and salty.
The salty lassi is made by adding salt & assorted spices to the yogurt. And in some cases, even a pinch of sugar, thought not enough to sweeten the drink.
The sweet lassi is usually sweetened with sugar and / or a ripe, sweet fruit. Or the pulp of a ripe sweet fruit, like mango for making mango lassi.
Ingredients for Making Mango Lassi
You don’t need a whole lot of ingredients to make mango lassi. In-fact strictly speaking, you only need yogurt and mangoes. But of-course, there are some delicious add ons, that make an already amazing drink, that much more irresistible.
Mangoes / Mango Pulp – There is nothing like the pulp of fresh, sweet and ripe mangoes for making this lassi. But when mangoes are not easily available, you can use store-bought mango pulp.
Yogurt – For making lassi, it’s best to use unsweetened full fat thick yogurt.
Milk – Here again, using full fat whole milk is best. But in a pinch you can use low fat milk and yogurt.
Sugar – To sweeten the lassi. Or you can substitute sugar with jaggery powder or even honey.
For Garnishing The Lassi –
I’m not sure if garnish is exactly the right word here, but you can sprinkle the following things on, right before serving the lassi, for that extra burst of flavor and texture.
- Saffron Strands
- Cardamom Powder
- Crushed Pistachios
Mango Lassi Using Mango Pulp or Frozen Mango
Like I mentioned above, when fresh mangoes are either not in season or not as easily available, and the craving for mango lassi hits, you can always use store bought mango pulp or even frozen mango pieces.
How to Make Mango Lassi
In a blender or the good old Indian mixer, blend together the mango pulp (or fresh / frozen mango chunks), yogurt, milk & sugar.
You can also use the hand blender or even the regular whisk for blending. I just prefer to use the blender because I always make a big batch. Mostly because my 8 year old has an insatiable appetite when it comes to this lassi.
Depending on your preferred consistency, you can add water to thin out the lassi a bit.
I usually don’t add water in the big batch. Because at our place, all of us prefer different consistencies. And water can be added at the last moment too.
Once you’ve blended it well, it’s best to chill the drink in the refrigerator for an hour or so. Because mango lassi is best served chilled.
Finally, right before you serve the lassi, you can garnish it with a few strands of saffron, crushed pistachios, and even sprinkle a little cardamom / elaichi powder on it.
- As a general rule, I use equal quantity of fruit pulp (in this case mango pulp) and dairy (yogurt + milk) for making lassi. You can add more yogurt for a creamier consistency or more milk (or water) for a thinner consistency.
- Sweet ripe mangoes / mango pulp works best, so you won’t have to add as much sugar to sweeten the lassi. And you can always substitute sugar with jaggery powder or even honey.
Vegan Mango Lassi Adjustments
I am not a vegan, so I have not tried all the different kinds of dairy substitutes for lassi.
But coconut and almond milk/yogurt will work best for making vegan mango lassi because of the sweet and nutty flavor. As compared to soy milk that is more beany in flavor.
What to Serve with Mango Lassi
A cool and refreshing drink like mango lassi is best paired with hot and spicy Indian dishes.
Of-course lassi with classic punjabi dishes like chole bhatures or parathas are a match made in culinary heaven!
That being said, in our household, we don’t need to pair mango lassi with anything. Our 8 year old for instance is happy to chug down the entire jug of lassi, and call it a full meal. 😀
Check out other popular recipes on the blog:
Easy Rajma Masala (Red Kidney Beans Curry)
Spicy Kolhapuri Misal (Moong Sprouts Curry)
As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
Mango Lassi Recipe (Indian Yogurt Drink)
- Blender / Mixer
- ¾ cup mango pulp store-bought / made from fresh mangoes
- ½ cup yogurt thick, full fat
- ¼ cup milk whole, full fat
- ½ cup water
- 2 tbsp sugar or a sweetener of your choice
- cardamom powder (elaichi powder) optional
- crushed pistachios optional
- saffron strands optional
- In a blender, blend together the mango pulp, yogurt, milk, water, and sugar.
- Once you've blended it well, pour it into a serving jar, and preferably chill the drink in the refrigerator for an hour or so.
- Right before serving, you can sprinkle a little cardamom powder on it, add some crushed pistachios, and maybe even garnish it with a few strands of saffron.
- Serve mango lassi chilled.
- Mangoes vs pulp – I always use mango pulp (usually store-bought), but you can use fresh or frozen mango pieces instead of mango pulp, or pulp made from fresh mangoes. Pulp made from sweet ripe mangoes works best, so you won’t have to add as much of a sweetener like sugar.
- Pulp vs dairy – As a general rule, I use equal quantity of fruit pulp (in this case mango pulp) and dairy (yogurt + milk) for making lassi. This works best for retaining the flavor of the fruit in the lassi. But you can adjust this to suit your preference.
- Yogurt vs milk – I use double the quantity of yogurt to milk, as this gives me the perfect creamy consistency I want. But you can alter this based on your preference, and add more yogurt for a creamier consistency, or more milk for a thinner consistency.
- Thinning out lassi with water – I thin out my lassi with water, because I use full fat milk, but if you are using low fat milk, you can always thin out the lassi with milk. How much to thin out is really up to you based on your preference. I have shared the measurements for a lassi that is rich and creamy, while not being too thick, and that will be easy to drink even with a straw.
Vegan Mango Lassi Adjustment – Mango Lassi can easily be made vegan friendly by using coconut / almond milk and yogurt instead of the regular dairy products.
Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.
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