Ripe mango blended with yogurt into a cool, thick, sweet-tart drink — five minutes, one blender, instant relief on a hot afternoon.
Tips for the best Mango Lassi
- Use the ripest mango you can find, or frozen mango chunks for a thicker, colder lassi.
- Add the milk gradually until the lassi is as thick as you like.
- Taste before adding sugar. Very ripe mangoes may need little or none.
Ingredient swaps
- Canned mango pulp (such as Alphonso pulp from Indian stores) makes an excellent lassi.
- Use Greek yogurt for an extra-thick lassi, thinned with more milk.
- For dairy-free, use coconut yogurt and a plant milk.
Mango Lassi
Ripe mango blended with yogurt into a cool, thick, sweet-tart drink — five minutes, one blender, instant relief on a hot afternoon.
Ingredients
Equipment
Method
- Add the mango, yogurt, milk, sugar and cardamom to a blender.
- Blend until completely smooth, adding more milk a splash at a time if it’s too thick.
- Pour over ice and serve immediately, garnished with a pinch of extra cardamom.
Notes
Frozen mango chunks make an even thicker, colder lassi without needing extra ice.
What to serve with it
- Coconut Chickpea Curry, to cool down a spicy meal
- Paneer Tikka Skewers, for an Indian-style evening
- Masala Chai Latte, for another favourite Indian drink
Storing and reheating
Lassi is best fresh. You can keep it in the fridge for up to 1 day; stir or shake before serving.
Frequently asked questions
Can I use frozen mango?
Yes. Frozen mango makes a thicker, colder lassi without needing ice.
What is the best mango for lassi?
Sweet, fragrant varieties like Alphonso or Ataulfo. Canned mango pulp also works well.
Can I make it vegan?
Yes, with coconut or another plant-based yogurt and plant milk.
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