I’m sharing my five-minute Indian Mango Lassi Recipe that combines ripe mango and silky yogurt for an unexpectedly bright flavor.

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I can’t resist the way ripe mango chunks and plain whole-milk yogurt melt into something dangerously drinkable. This Indian Mango Lassi Recipe feels like a sunny secret in a glass, bright and slightly floral, with a tang that keeps pulling you back for one more sip.

It’s simple, but there are tiny tricks that push it from everyday to that restaurant vibe, and I love that. Sometimes I make it just to see who notices, other times because I need a quick delicious pick-me-up.

You might think its just mango and yogurt but the mouth feel surprises you. Be warned you may get hooked.

Ingredients

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Ripe mango adds vitamin C, fiber and natural sweetness, bright fruity flavor, a bit tangy
Creamy yogurt gives protein probiotics and tang, makes lassi thick and satisfying
Milk loosens texture, adds calcium and mild dairy sweetness, use water to thin
Sugar or honey control sweetness, quick carbs for energy, reduce if you like
Ground cardamom brings warm floral aroma and subtle spice, tiny amount goes far
Saffron adds exotic perfume and color, rose water gives floral lift, optional
Pistachios add crunch and healthy fats, mint adds freshness, makes it pretty

Ingredient Quantities

1 1/2 cups ripe mango chunks (about 2 medium mangoes) or 1 cup canned mango pulp (250 g)

1 cup plain whole-milk yogurt (240 g)

1/2 cup milk (120 ml) or water for a thinner lassi

2 to 3 tablespoons sugar or honey, more or less to taste

4 to 6 ice cubes

1/4 teaspoon ground cardamom (elaichi)

pinch of salt

1/2 teaspoon rose water (optional)

a few saffron strands soaked in 1 tablespoon warm milk (optional)

1 tablespoon chopped pistachios for garnish (optional)

a few mint leaves for garnish (optional)

How to Make this

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1. If using saffron, soak a few strands in 1 tablespoon warm milk for at least 5 minutes while you prep the rest; it’ll give color and aroma, but it’s optional.

2. Peel and chop about 1 1/2 cups ripe mango chunks (or measure 1 cup canned mango pulp); frozen mango works great if you want an extra thick lassi.

3. Add mango, 1 cup plain whole-milk yogurt, and 1/2 cup milk (or water if you want a thinner lassi) to a blender.

4. Add 2 to 3 tablespoons sugar or honey (adjust later to taste), 1/4 teaspoon ground cardamom, a pinch of salt, and 1/2 teaspoon rose water if using.

5. Pour in the saffron-soaked milk (if using) and drop in 4 to 6 ice cubes.

6. Blend on high until completely smooth and frothy, about 30 to 45 seconds; don’t overblend too long or it can warm up.

7. Taste and adjust: add more milk or water to thin, more sweetener if needed, or a little extra cardamom for more spice.

8. Chill glasses briefly or add a couple ice cubes, then pour the lassi into glasses.

9. Garnish with a tablespoon chopped pistachios, a few saffron strands, and mint leaves if you like.

10. Serve immediately for best flavor and texture, and enjoy the creamy, dreamy mango lassi.

Equipment Needed

1. High-speed blender (or sturdy blender jar)
2. Chef’s or paring knife, for peeling and chopping mangoes
3. Cutting board
4. Measuring cups and measuring spoons (cup for yogurt, tbsp/tsp for sugar and cardamom)
5. Small bowl or shot glass to soak saffron strands
6. Spoon or rubber spatula to scrape the blender jar
7. Glasses for serving
8. Ice tray or ice scoop (for the 4 to 6 ice cubes)

FAQ

Q: Can I use frozen or canned mango instead of fresh? A: Yes, frozen mango works great just thaw a bit then blend, or use canned mango pulp straight away but taste first since canned is often sweeter so cut back on added sugar.

Q: How do I make the lassi thinner or thicker? A: For thinner add more milk or a splash of water, for thicker use less milk and a thicker yogurt or skip the milk and use a few extra mango chunks, youll get the texture you want quick.

Q: Is there a dairy free or vegan version? A: Totally, swap in coconut or almond yogurt and plant milk, use maple or agave instead of honey, and soak saffron in warm water if you dont want to use milk.

Q: How long can I store leftovers? A: Best drunk fresh but you can keep it in the fridge up to 24 hours, dont add ice if storing, and give it a good shake or quick blend before serving because it may separate.

Q: Why add a pinch of salt and cardamom? A: Salt boosts the mango sweetness and balances flavors, cardamom adds that classic fragrant note, both are small but make a big difference.

Q: My lassi tastes bland or grainy what happened? A: Bland usually means mangos werent ripe or you need a bit more sweetener, grainy can be from low fat yogurt or overblending frozen chunks, fix by using ripe mango, whole milk yogurt, or blend just until smooth.

Indian Mango Lassi Drink Recipe Substitutions and Variations

Mango: use canned mango pulp (same amount) or frozen mango chunks if fresh not available, or try ripe peaches or nectarines for a similar sweet floral note.
Yogurt: swap plain whole milk yogurt for Greek yogurt to make it thicker and creamier, or labneh for tangy richness; for dairy free use coconut yogurt or soy yogurt but expect a different flavor.
Milk: replace the milk with full fat coconut milk for a richer tropical lassi, almond milk to keep it light, or just cold water if you want a thinner drink.
Sweetener and spice: instead of sugar or honey use maple syrup, agave, or grated jaggery; if you dont have ground cardamom a small pinch of cinnamon or a drop of vanilla works ok, and rose water is optional so you can skip it.

Pro Tips

– Pick the right mangoes and prep them smart: ripe, fragrant mangoes give you most of the sweetness so you can cut back on sugar. If they are a little underripe, put them in a paper bag with a banana for a day to speed ripening. Frozen mango pieces are great too, use them instead of ice if you want thick lassi without watering it down.

– Keep everything cold and don’t overblend: chill the yogurt and milk first, blend only until smooth and frothy, then stop. Overblending heats the drink and makes it thin, so pulse and check rather than blasting it for a minute.

– Amp up the aroma with small moves: lightly toast whole cardamom pods and crush them for a fresher, brighter flavor than preground. A tiny pinch of salt will make the mango pop, and add rose water or saffron very sparingly, taste as you go cause they can overpower fast.

– For silky texture and pretty serving: if you want ultra smooth lassi push it through a fine sieve after blending, it makes it velvet-y. Chill the glasses or serve right away so it stays frothy, and sprinkle chopped pistachios or saffron strands just before serving for the best look and crunch.

Indian Mango Lassi Drink Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my five-minute Indian Mango Lassi Recipe that combines ripe mango and silky yogurt for an unexpectedly bright flavor.

Servings

servings

Calories

287

kcal

Equipment: 1. High-speed blender (or sturdy blender jar)
2. Chef’s or paring knife, for peeling and chopping mangoes
3. Cutting board
4. Measuring cups and measuring spoons (cup for yogurt, tbsp/tsp for sugar and cardamom)
5. Small bowl or shot glass to soak saffron strands
6. Spoon or rubber spatula to scrape the blender jar
7. Glasses for serving
8. Ice tray or ice scoop (for the 4 to 6 ice cubes)

Ingredients

1 1/2 cups ripe mango chunks (about 2 medium mangoes) or 1 cup canned mango pulp (250 g)
1 cup plain whole-milk yogurt (240 g)
1/2 cup milk (120 ml) or water for a thinner lassi
2 to 3 tablespoons sugar or honey, more or less to taste
4 to 6 ice cubes
1/4 teaspoon ground cardamom (elaichi)
pinch of salt
1/2 teaspoon rose water (optional)
a few saffron strands soaked in 1 tablespoon warm milk (optional)
1 tablespoon chopped pistachios for garnish (optional)
a few mint leaves for garnish (optional)

Directions

If using saffron, soak a few strands in 1 tablespoon warm milk for at least 5 minutes while you prep the rest; it'll give color and aroma, but it's optional.
Peel and chop about 1 1/2 cups ripe mango chunks (or measure 1 cup canned mango pulp); frozen mango works great if you want an extra thick lassi.
Add mango, 1 cup plain whole-milk yogurt, and 1/2 cup milk (or water if you want a thinner lassi) to a blender.
Add 2 to 3 tablespoons sugar or honey (adjust later to taste), 1/4 teaspoon ground cardamom, a pinch of salt, and 1/2 teaspoon rose water if using.
Pour in the saffron-soaked milk (if using) and drop in 4 to 6 ice cubes.
Blend on high until completely smooth and frothy, about 30 to 45 seconds; don't overblend too long or it can warm up.
Taste and adjust: add more milk or water to thin, more sweetener if needed, or a little extra cardamom for more spice.
Chill glasses briefly or add a couple ice cubes, then pour the lassi into glasses.
Garnish with a tablespoon chopped pistachios, a few saffron strands, and mint leaves if you like.
Serve immediately for best flavor and texture, and enjoy the creamy, dreamy mango lassi.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.