Would you like to save this?
We'll email this post to you, so you can come back to it later!
Mango Lassi Recipe
This Mango Lassi Recipe is a creamy, no-bake, healthy Indian yogurt drink that’s perfect for summer.
Full Recipe Introduction
Mango lassi is an iconic Indian smoothie-style drink blending ripe mango, tangy yogurt, and warming cardamom into one silky sip. You know what? Every time I make it, I’m taken back to a bustling Delhi street stand where the scent of fresh fruit mingled with festive spices. It’s naturally gluten-free, probiotic-rich, and—honestly—feels like sunshine in a glass. I love serving this refreshing fruit drink at backyard barbecues or sipping it poolside on a lazy afternoon. Inspired by seasonal mango peaks (May–July), this recipe uses simple ingredients you can tweak to suit your taste buds and dietary needs.
Why You’ll Love This Mango Lassi Recipe
- No oven or stovetop needed—just a blender and a few minutes
- Ready in under 10 minutes—ideal for busy mornings or last-minute guests
- Packed with protein and probiotics from yogurt for gut health
- Naturally sweetened by fruit—skip added sugar if mangoes are ripe
- Customizable: swap dairy yogurt for coconut or almond for a vegan twist
- Perfect summer drink—chilled, fruity, and ultra-refreshing
- Great way to sneak fruit into kids’ diets—mine love blending in berries
- Tropical flair: tastes like a mini vacation in every sip
- Versatile: double it for parties or halve it for a solo treat
Ingredients for Mango Lassi Recipe
• 2 cups ripe mango chunks (fresh or frozen; Alphonso or Ataulfo preferred)
• 1 cup plain whole-milk Greek yogurt (substitute coconut yogurt for dairy-free)
• ½ cup milk (dairy or almond milk; adjust thickness)
• 1–2 tablespoons honey or maple syrup (optional; based on mango sweetness)
• ¼ teaspoon ground cardamom (or a pinch of saffron threads for drama)
• 1 teaspoon fresh lemon or lime juice (brightens flavors)
• Ice cubes (about 4–6, optional for extra chill)
• Mint leaves or chopped pistachios (for garnish)
Tips:
– Use unsweetened yogurt to control sugar levels.
– If mangoes lack flavor, stir in a splash of pure vanilla extract.
– For thinner lassi, add an extra splash of milk or a tablespoon of water.
Directions
- Prep the mango: If using fresh fruit, peel, pit, and chop into even pieces. Frozen mango works great—just let it thaw 5–10 minutes.
- Blend the base: Combine mango, yogurt, milk, honey (if using), cardamom, and lemon juice in a high-speed blender.
- Pulse to puree: Start on low speed, then crank up to high until the mixture is smooth. Scrape down sides with a spatula if needed.
- Add ice: Toss in ice cubes and blend again for 5–10 seconds until frothy and chilled—listen for the ice crunching.
- Taste and tweak: Give it a sip; add a bit more sweetener or a squeeze of lime if you want extra zing.
- Serve immediately: Pour into tall glasses, sprinkle with chopped pistachios or mint leaves, and slide in a straw.
Servings & Timing
• Yield: Makes 2 large servings (about 3 cups total)
• Prep Time: 8 minutes (plus 5 minutes if peeling fresh mango)
• Chill Time: Optional 5 minutes (if you like it extra cold)
• Total Time: 10–15 minutes
Variations
• Strawberry Mango Lassi: Add ½ cup fresh strawberries for a berry twist.
• Vegan Coconut Lassi: Swap yogurt and milk for full-fat coconut milk.
• Turmeric Twist: Stir in ¼ teaspoon turmeric for an anti-inflammatory boost.
• Spiced Cardamom: Increase cardamom to ½ teaspoon and add a pinch of cinnamon.
• Minty Fresh: Blend in 6–8 fresh mint leaves for a mojito-esque flavor.
• Protein Power: Mix in a scoop of vanilla protein powder for post-workout fuel.
Storage & Reheating
This isn’t a drink you reheat, but you can store leftovers!
• Fridge: Keep in an airtight pitcher or mason jar for up to 24 hours—give it a good stir before drinking.
• Freezer: Pour into ice cube trays; once frozen, pop cubes into a zip-top bag for smoothie starters (use within 2 weeks).
• Make-Ahead: Blend base ingredients the night before, cover tightly, and store in fridge; add ice just before serving to keep it frosty.
Notes
• I learned that cardstock-thick mangoes can water down a lassi—always taste the fruit first.
• If your blender struggles, chop mango into smaller bits or thaw frozen chunks longer.
• For a silkier texture, strain the lassi through a fine mesh sieve—skip this if you like the fiber.
• When mangoes aren’t in season, canned mango pulp (no sugar added) is a reliable backup.
FAQs
Q: Can I use low-fat yogurt?
A: Yes, but the lassi will be thinner and less creamy; add more fruit or a spoonful of cream for richness.
Q: Why is my lassi grainy?
A: Overly cold fruit or low-speed blending can cause tiny ice crystals—blend longer or let ingredients warm slightly.
Q: How do I make mango lassi without sugar?
A: Rely on perfectly ripe mangoes; skip honey or syrup entirely and boost flavor with extra cardamom.
Q: Is it safe to store lassi overnight?
A: Absolutely—just stir well before serving, as ingredients tend to separate.
Q: Can I turn this into popsicles?
A: Pour blended lassi into popsicle molds and freeze for a fun, frozen treat.
Q: What’s the best mango variety to use?
A: Alphonso has a honeyed aroma, Ataulfo is buttery-smooth, and Manila offers a tropical tang.
Q: Can I make this in a food processor?
A: You can, but expect a chunkier texture; a blender gives the creamiest result.
Q: How do I adjust sweetness?
A: Start with less honey or syrup, then taste and add more—mango ripeness varies a lot.
Conclusion
This Mango Lassi Recipe brings together juicy fruit, creamy yogurt, and warm spice for a truly refreshing summer drink. Give it a whirl, and you might just find yourself daydreaming about palm trees and monsoon breezes. Let me know how it turns out or explore my fruit smoothie collection for more cool sips—you’ll be back for seconds in no time!
Mango Lassi Recipe
Ingredients
- 2 cups ripe mango chunks fresh or frozen (Alphonso or Ataulfo preferred)
- 1 cup plain whole-milk Greek yogurt substitute coconut yogurt for dairy-free
- 1/2 cup milk dairy or almond milk; adjust thickness
- 1-2 tablespoons honey or maple syrup optional; based on mango sweetness
- 1/4 teaspoon ground cardamom or a pinch of saffron threads for drama
- 1 teaspoon fresh lemon or lime juice brightens flavors
- 4-6 ice cubes optional for extra chill
- Mint leaves or chopped pistachios for garnish
Instructions
- If using fresh fruit, peel, pit, and chop into even pieces. Frozen mango works great—just let it thaw 5–10 minutes.
- Combine mango, yogurt, milk, honey (if using), cardamom, and lemon juice in a high-speed blender.
- Start on low speed, then crank up to high until the mixture is smooth. Scrape down sides with a spatula if needed.
- Toss in ice cubes and blend again for 5–10 seconds until frothy and chilled—listen for the ice crunching.
- Give it a sip; add a bit more sweetener or a squeeze of lime if you want extra zing.
- Pour into tall glasses, sprinkle with chopped pistachios or mint leaves, and slide in a straw.
