indian/ non-alcoholic drinks + smoothies

Mango Lassi Recipe – Indian yogurt drink with mango

24 February 2018 | Last Updated: 18 May 2020

Mango lassi it’s a delicious Indian drink, based on mango and yogurt. My mango lassi recipe is sweet and refreshing, with just a hint of cardamom.

mango lassi in a glass with mango fruit and a bowl with yogurt on the side

What is lassi?

Lassi is a sweet or savory Indian drink made from a yogurt/buttermilk and water. Lassi drinks are found in many South Asia and Middle East countries. In India, more rich and sweet versions with different fruits and spices (like saffron, turmeric, rose water) are more common. You can also find salty lassis, called chaas, with mint or cumin. In the Middle East and Turkey, a very simple and salty lassi, called ayran, is often served. It‘s made with milk, chilled water, and salt, and is often served with spicy meat dishes.

What you’ll need to make mango lassi:

ingredients needed to prepare mango lassi

You just need these 3 basic ingredients:

  • fresh mango
  • yogurt
  • milk

Other than that I also always add a pinch of cardamom to my mango lassi and sometimes 1-2 Tbsp of sugar. You could also add rose water.

Optionally, saffron threads, chopped pistachios and ground cardamom can be used to garnish the drink.

The authentic mango lassi is usually made of yogurt and chilled water, but we liked the version with milk better.

What to use instead of mango? Well this is mango lassi recipe but I’m sure that it will also taste amazing with any other fruit. I also have a recipe for Pina Colada Lassi, which is amazing!

overhead shot of mango lassi in a glass surrounded with jogurt, mango and flowers

The best mango for mango lassi:

Just make sure to use a sweet, juicy and ripe mango. If it’s not sweet enough you can always sweeten the lassi with light brown sugar/honey/coconut sugar/palm sugar. Instead of unripe, tart mango, it would be better to use canned mango pulp.
My favorite mango variety is mango Ataulfo or Alphonso (Mexican, Indian or Thai mangos) or Honey mango (this variety is pictured above). They are super sweet, juicy and not fibrous. Try these mangos if you can find them in your grocery store. Just be careful, they can ruin all regular mango varieties for you! (tommy atkins/kent, red-green mangos, that are available in stores all year round).

How does a ripe mango look like: unfortunately, with regular, easy-to-get mango types it is hard to tell. Generally, a ripe mango should be soft to the touch and more red than green (but green mango can also be ripe..). Rock hard mango will be unripe for sure. Unripe mango in pale yellow under the skin and not very sweet. Also, avoid buying mangos that have black spots on their skin – they could have started to rot.

With Ataulfo mango (it’s pictured on the main photo), it’s easier to tell. Ripe mangos are golden yellow in color and its skin is a bit wrinkly.

You can read here how to tell if a mango is ripe (the article includes many mango varieties).

How to make mango lassi step by step:

For this recipe, you will need 2 large mango (the variety that is most often sold in any store, shown on the photo below) or four small mangos, like ataulfo or honey mango (mango alaulfo is shown on the main photo and the honey mango on the ingredients photo). This will be about 22oz/600g of mango pulp.

NOTE ABOUT THE RECIPE UPDATE: This recipe called previously for only 1 mango. I always drank it with good-quality mango and it tasted great. I recently tried it with regular mango from the store and I didn’t like it that much, that’s way I increased the amount of mango to 2 large mangos. This way, even if you use low-quality mango, the drink will taste amazing.

This collage picture below shows the easiest way to cut mango.

How to cut a mango: Mango has one long and flat seed in the center of the fruit. With a sharp knife, cut away the sides of the fruit from the pit. You will have two large oval pieces of fruit. Cut off two smaller sides of the flesh around the pit. Take the big oval piece in one hand and score the flesh in a criss-cross pattern (don’t cut through the skin). Now you can scoop out the flesh with a spoon or invert the piece of mango and cut away the cubes from the peel.

collage of photos showing how to cut mango

The preparation of this drink couldn’t be simpler – just blend all the ingredients together. You can do it in a food processor, blender or with a hand (immersion) blender.

collage of photos showing preparation steps of mango lassi

Adjust the taste of the drink to your liking:

  • If your mango lassi is not sweet enough – add any sweetener of your choice. The best are raw sugar, palm sugar, jaggery (Indian sugar), light brown sugar, granulated sugar or coconut sugar. Alternatively, you could also add xylitol (healthier alternative) or honey (but don’t add too much honey or its taste will be too overpowering to the flavor of mango).
  • If your drink is too thick – you can change the milk to yogurt ratio and add more milk and less yogurt.
  • If your drink is too runny – you can add more yogurt or more mango pulp.

Storage:

You can store mango lassi in the fridge for up to 24 hours.

More mango recipes you may like:

Mango Lassi Recipe – Indian yogurt drink with mango

Sweet and refreshing mango drink with milk, yogurt and cardamom
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 3 servings
Calories 216kcal
Author Aleksandra

Ingredients

mango lassi:

  • 2 large mango or 4 small mango about 22 oz/600g mango pulp without the skin and stone
  • 1/2 cup plain yogurt 120 ml
  • 1 cup milk 240 ml
  • 2 tablespoons cane or granulated sugar optional
  • a big pinch of ground cardamom

to garnish (optional):

  • ground cardamon
  • chopped pistachios

Instructions

  • Wash and peel the mango, then remove the stone. Discard the skin and the stone, you will only need the mango pulp.
  • Mix mango pulp with yogurt, milk and optionally a pinch of ground cardamom. You can also sweeten it with sugar/honey if your mango wasn’t very sweet.
  • Garnish with sliced pistachios and sprinkle with ground cardamom, serve chilled.

Notes

  • For us, mango lassi prepared this way is already sweet enough, but you can add a little sweetener if it’s not sweet enough for you. The sweetness of the drink will also depend on how ripe your mango is. I especially like the Ataulfo/champagne/honey and Alphonso mango varieties, they are very sweet, more flavorful, less fibrous than the more common Tommy Atkins or Kent variety.
  • What kind of sweetener you can add: The best are raw sugar, palm sugar, jaggery (Indian sugar), light brown sugar, granulated sugar, or coconut sugar. Alternatively, you could also add xylitol (healthier alternative) or honey (but don’t add too much honey or its taste will be too overpowering to the flavor of mango).
  • If you can’t find a good, ripe fresh mango, it would be better to use canned mango pulp.
  • If your drink is too thick – you can change the milk to yogurt ratio and add more milk and less yogurt.
  • If your drink is too runny– you can add more yogurt or more mango pulp (but we liked this version less).
  • You can store mango lassi in the fridge for up to 24h.
  • How to cut a mango: Mango has one long and flat seed in the center of the fruit. With a sharp knife, cut away the sides of the fruit from the pit. You will have two large oval pieces of fruit. Cut off two smaller sides of the flesh around the pit. Take the big oval piece in one hand and score the flesh in a criss-cross pattern (don’t cut through the skin). Now you can scoop out the flesh with a spoon or invert the piece of mango and cut away the cubes from the peel.
  • Calories = 1/3 of the recipe (1 serving).
Course beverage, smoothie
Cuisine Indian
Keyword Indian yogurt drink, mango lassi recipe

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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