• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Love of Spice

  • HOME
  • BREAKFAST
  • MAINS
  • SNACK
  • DESSERTS
  • INSTANT POT
  • MEALTHY MULTIPOT
  • AIR FRYER
  • ABOUT
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Breakfast
  • Lunch / Dinner
  • Snack
  • Desserts
  • Instant Pot
  • ABOUT
  • ×

    Home » Indian Recipes » Drinks

    Mango Lassi | Indian Yogurt Drink (+ Tips to Make the BEST Lassi)

    Published on May 14, 2021 · Updated on May 14, 2021 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

    605 shares
    Jump to Recipe Jump to Video Print Recipe

    Mango Lassi is hands down the most popular lassi there is. And this mango lassi recipe will not only show you how to make the best mango lassi that is rich, creamy and delicious, but also how to adapt this Indian yogurt drink to suit your tastebuds.

    a glass full of mango lassi, garnished with saffron strands and crushed pistachios, with another such glass in the background

    Mango Lassi is one of my favorite drinks, right along with this masala chaas (spiced buttermilk). Because I clearly have a thing for Indian yogurt drinks – both sweet like lassis and savory like chaas. Though I have to say that there are savory lassis too. But this one is a total sweet treat, and deliciously so!

    And in this post, I have not only shared my go to mango lassi recipe, but also how I balance the proportion of ingredients – to make the best mango lassi ever!

    And I understand that this can be a subjective thing, so I have also shared how you can tweak the quantity of ingredients to make this mango lassi to suit and delight your tastebuds. So enjoy! 🙂

    Jump to:
    • What is Mango Lassi
    • What is Mango Lassi made of
    • Ingredients You Need
    • How to Make Mango Lassi
    • Recipe Notes / How to Tweak this Recipe
    • Vegan Mango Lassi Adjustments
    • Serving Suggestion
    • Try these next..
    • 📖 RECIPE

    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, though 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.

    What is Mango Lassi made of

    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.

    Ingredients You Need

    ingredients to make mango lassi – mango pulp, yogurt, milk, water, and sugar

    Mangoes / Mango Pulp – There is nothing quite like the pulp of fresh, sweet, and ripe mangoes for making mango lassi. But when mangoes are not easily available, you can use store-bought mango pulp. I prefer using either the Alphonso mango pulp or the Kesar mango pulp – both are really yummy.

    Yogurt – For making lassi, it’s best to use unsweetened full fat thick yogurt.

    Milk – Adding a little milk helps thin out the lassi, and cuts down the rich creaminess of yogurt, and makes it more of a drink vs just flavored yogurt. Here again, using full fat whole milk is best. But in a pinch you can use low fat milk and yogurt.

    Water – I further thin out the lassi using water to get the desired consistency of lassi I want. But this is mostly because I am using full fat whole milk. If you are using low fat milk, then you can thin out the lassi using only milk.

    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.

    • Cardamom powder
    • Crushed pistachios
    • Strands of saffron

    How to Make Mango Lassi

    • 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.
    a blender jar full of mango lassi, with a can of mango pulp in the background

    Recipe Notes / How to Tweak this Recipe

    1. 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.
    2. 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.
    3. 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.
    4. 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 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.

    Serving Suggestion

    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 9 year old for instance is happy to chug down the entire jug of lassi, and call it a full meal. 😀

    a glass full of mango lassi, garnished with saffron strands and crushed pistachios, with another such glass in the background

    Try these next..

    ⭐️ Masala Chaas | Indian Spiced Buttermilk
    ⭐️ Restaurant Style Chicken Lollipop
    ⭐️ Mumbai Style Prawns Koliwada
    ⭐️ One Pot Palak Paneer (using Instant Pot)
    ⭐️ Instant Pot Chicken Biryani Recipe
    ⭐️ Nankhatai Cookies (under 30 minutes)

    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. ❤️ 

    📖 RECIPE

    a glass full of mango lassi, garnished with saffron strands and crushed pistachios, with another such glass in the background

    Mango Lassi Recipe (Indian Yogurt Drink)

    easy recipe to make rich and creamy mango lassi + notes on how to adjust this Indian yogurt drink to suit your tastebuds
    5 from 10 votes
    Print Pin Rate
    Course: Drinks
    Cuisine: Indian
    Prep Time: 3 minutes
    Cook Time: 2 minutes
    Total Time: 5 minutes
    Servings: 2
    Calories: 188kcal
    Author: Shantala Shenoy Nayak

    Equipment

    • Blender / Mixer

    Ingredients

    • 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 tablespoon sugar or a sweetener of your choice

    For Garnish

    • cardamom powder (elaichi powder) optional
    • crushed pistachios optional
    • saffron strands optional
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Nutrition

    Calories: 188kcal | Carbohydrates: 37g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 65mg | Potassium: 135mg | Fiber: 1g | Sugar: 35g | Vitamin A: 2234IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 11mg

    Video Recipe

    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    This recipe was first published in Apr 2020, and has been republished with updated instructions, notes & tips, step images as well as video in Apr 2021.

    If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂

    « Indian Masala Omelette (Delicious, Desi Style Omelette)
    Indian Style Guacamole Dip »
    605 shares

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Reader Interactions

    Comments

    1. Jackie

      July 01, 2022 at 2:58 pm

      5 stars
      Very tasty 😋. Excellent instructions.

      Reply
    2. Damyanti

      April 30, 2020 at 11:11 am

      5 stars
      One of my favourites… But then anything mango is a weakness.

      Reply
      • Shantala's Kitchen

        May 01, 2020 at 10:06 am

        Mangoes are so well loved for a reason. 🙂

        Thanks for the rating.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    CONNECT WITH ME!

    About Me

    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

    Subscribe for Friday Emails with Recipes + Meal Ideas!

     
     

    Recent Posts

    a bowl of red coconut chutney.

    Red Coconut Chutney Recipe

    a bowl of white coconut chutney.

    Coconut Chutney Recipe (South Indian Style)

    soft rava upma served in a plate.

    Rava Upma Recipe (with Tips to make Soft, Fluffy Upma)

    a big serving bowl of spring onion sabzi.

    Spring Onion Sabzi (Kandyachya Patichi Bhaji)

    close up shot of whole masoor dal tadka in a big bowl.

    Whole Masoor Dal Recipe

    Popular Posts

    a whole chicken tandoori placed on a black cutting board, with a bowl of green chutney and a couple of lemon wedges on the side

    How to Make Whole Chicken Tandoori | Whole Tandoori Chicken Recipe

    close up of 4 pieces of mysore pak placed on a blue plate

    Fail-proof Mysore Pak Recipe [with VIDEO]

    coriander mint yogurt chutney

    Coriander Mint Chutney Recipe | Green Chutney Dip for Tandoori, Tikka and Kababs

    top shot of a plate full of homemade chicken 65, with another serving on the side, along with some schezwan chutney

    Chicken 65 Recipe (Dry Version) – Three Ways

    a plate of kolhapuri misal pav served with chopped onions, farsan, tari and tea

    Spicy Kolhapuri Misal Recipe | Maharashtrian Misal Pav

    Copyright © 2023 SHANTALA's KITCHEN

    605 shares
    605 shares