Authentic Mango Lassi Recipe – Creamy, Refreshing Indian Yogurt Drink

If you’ve never experienced the pure bliss of a cold, creamy mango lassi on a warm day, you’re in for an absolute treat! This traditional Indian mango lassi recipe is a lusciously smooth yogurt-based drink that combines ripe, sweet mangoes with tangy yogurt, a touch of honey, and fragrant cardamom for a beverage that’s both refreshing and satisfying. Think of it as a healthier, more sophisticated smoothie that doubles as a dessert, snack, or even breakfast!

This easy mango lassi is incredibly popular in Indian cuisine and has become a beloved drink worldwide for good reason—it’s naturally cooling, packed with probiotics and vitamins, and comes together in just 5 minutes with a blender. Serve this homemade mango lassi alongside spicy curries to calm the heat, enjoy it as a mid-afternoon pick-me-up, or blend a batch for weekend brunch. It’s perfect for hot summer days, post-workout refreshment, or anytime you’re craving something creamy and tropical. The best part? This authentic mango lassi tastes exactly like what you’d find at your favorite Indian restaurant, but it’s made with simple, wholesome ingredients right in your own kitchen!

History / Background

The lassi has deep roots in Indian culinary history, dating back thousands of years to ancient Punjab in Northern India. The word “lassi” comes from the Sanskrit word “lasika,” and this beloved beverage has been quenching thirsts in the Indian subcontinent since at least 1000 BC. Traditional lassi was originally a simple blend of yogurt, water, and spices—particularly salt—designed to cool the body during scorching Indian summers and aid digestion after heavy meals.

In Ayurvedic medicine, yogurt-based drinks like lassi are considered incredibly beneficial for health. They’re believed to balance the body’s internal temperature, promote healthy digestion through beneficial probiotics, and provide essential nutrients. The practice of churning yogurt with water was not just culinary but medicinal, passed down through generations as a form of traditional wellness.

The sweet mango lassi as we know it today emerged as mangoes—often called the “king of fruits” in India—became more widely cultivated and beloved across the region. Mangoes hold special significance in Indian culture, symbolizing love, prosperity, and the arrival of summer. When mango season arrives (typically April through June), Indian households celebrate by incorporating this golden fruit into countless dishes, with mango lassi being one of the most popular preparations.

The combination was pure genius: the natural sweetness and tropical flavor of ripe mangoes perfectly complemented yogurt’s tangy creaminess, while cardamom added that signature aromatic warmth that elevates the drink from simple to sublime. Regional variations developed across India—some areas prefer their lassi thick and spoonable, others like it thin and drinkable; some add saffron for luxury, while others keep it beautifully simple.

Mango lassi gained international popularity in the 1960s and 70s as Indian cuisine spread globally. Today, it’s a staple on Indian restaurant menus worldwide and has inspired countless variations—from strawberry lassi to chocolate lassi—but the classic mango version remains the most beloved. This easy mango lassi recipe honors that rich tradition while making it accessible for home cooks everywhere.

Why You’ll Love This Recipe

This isn’t just another smoothie—it’s a perfectly balanced, restaurant-quality beverage that tastes like sunshine in a glass! The combination of sweet mango, tangy yogurt, and aromatic spices creates a flavor profile that’s complex yet approachable, exotic yet comforting.

Here’s why this mango lassi recipe will become your new obsession:

• Ready in 5 Minutes – Literally blend and serve—it doesn’t get easier than this for such an impressive result
• Only 5 Ingredients – Mangoes, yogurt, milk, honey, and cardamom create magic together
• Naturally Healthy – Packed with probiotics, vitamins A and C, protein, and calcium
• Restaurant-Quality Taste – Tastes exactly like what you’d pay $6-8 for at an Indian restaurant
• Perfectly Balanced – Not too sweet, not too tangy, with just the right creamy consistency
• Incredibly Versatile – Works as breakfast, snack, dessert, or alongside spicy meals
• Kid-Friendly – Children absolutely love the sweet, tropical flavor and smooth texture
• Budget-Friendly – Costs just a fraction of store-bought smoothies or café drinks
• Naturally Gluten-Free – Perfect for those with gluten sensitivities
• Customizable – Easy to adjust sweetness, thickness, and spice level to your preference

Ingredient Notes

Let’s break down what makes this mango lassi so incredibly delicious:

Ripe Mangoes – The star of the show! You’ll need about 2 cups of mango chunks, which is roughly 2 large mangoes or 3 medium ones. For the best flavor, use ripe, sweet mangoes like Alphonso (considered the gold standard for lassi), Ataulfo (honey mangoes), or Kent varieties. The mango should be soft to gentle pressure and smell sweet at the stem end. You can use fresh or frozen mango chunks—frozen actually works beautifully and is available year-round, making this a recipe you can enjoy anytime! Canned mango pulp (like Ratna or Swad brands) is also traditional and convenient.

Plain Yogurt – Use thick, creamy plain yogurt for authentic results. Full-fat Greek yogurt creates the richest, most luxurious texture, while regular plain yogurt (not Greek) produces a thinner, more drinkable consistency. Both work wonderfully—choose based on whether you prefer sippable or spoonable lassi. Avoid flavored or sweetened yogurts as they’ll throw off the balance. For a vegan version, use thick coconut yogurt or cashew yogurt.

Milk – Whole milk creates the creamiest lassi with the most authentic taste, but you can use 2% or even skim milk if preferred. The milk thins the yogurt to drinkable consistency. For dairy-free lassi, use coconut milk, almond milk, or oat milk—coconut milk provides the richest texture and most authentic mouthfeel.

Honey or Sugar – Sweetness balances the yogurt’s tanginess and complements the mango. Honey adds subtle floral notes that work beautifully with mango, but regular white sugar, organic cane sugar, or even maple syrup work perfectly. Start with less sweetener than you think you need—you can always add more after tasting. The sweetness needed varies dramatically depending on your mango’s ripeness.

Ground Cardamom – This is the secret ingredient that transforms ordinary mango smoothie into authentic Indian lassi! Cardamom’s warm, aromatic, slightly citrusy flavor is essential to traditional lassi. Use ground cardamom for convenience, or crush fresh cardamom pods and use just the seeds for even more flavor. Start with ¼ teaspoon—a little goes a long way. Don’t skip this ingredient if you want genuine mango lassi flavor!

Optional: Rose Water – A few drops of rose water add delicate floral notes that complement mango beautifully. This is common in restaurant-style lassi but optional at home.

Optional: Saffron – For a luxurious touch, soak a pinch of saffron threads in warm milk for 10 minutes, then add to the blender. This creates those gorgeous golden streaks and adds subtle complexity.

Equipment Needed

Making mango lassi requires minimal equipment—you probably have everything already:

• Blender – Any blender works! A high-powered blender like Vitamix or Blendtec creates the smoothest texture, but even a basic blender or Magic Bullet produces great results. An immersion blender also works if you don’t mind a slightly less smooth consistency.
• Measuring cups – For accurate ingredient measurements.
• Knife and cutting board – If using fresh mangoes that need cutting.
• Serving glasses – Tall glasses show off the beautiful golden color. Traditional Indian restaurants often serve lassi in decorative brass or steel tumblers.
• Straws (optional) – For easy sipping, especially if making it on the thinner side.

Optional but nice:

• Fine-mesh strainer – If you prefer ultra-smooth lassi without any mango fibers, strain after blending.

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Tips & Variations

One of the best things about mango lassi is how easy it is to customize! Here are some delicious variations:

Vegan Mango Lassi: Use thick coconut yogurt, coconut milk, and maple syrup instead of honey. The coconut flavor pairs beautifully with mango!

Strawberry Mango Lassi: Replace half the mango with fresh or frozen strawberries for a beautiful pink color and fruity twist.

Piña Colada Lassi: Add ½ cup pineapple chunks and use coconut milk instead of regular milk for a tropical vacation in a glass.

Protein-Packed Lassi: Add a scoop of vanilla protein powder or a tablespoon of almond butter for a more substantial drink that works perfectly as a meal replacement.

Spiced Lassi: Add a pinch of cinnamon, nutmeg, or even a tiny bit of black pepper along with the cardamom for warmth and complexity.

Saffron Mango Lassi: Soak 8-10 saffron threads in 2 tablespoons warm milk for 10 minutes, then add to the blender. This creates a luxurious, aromatic lassi with gorgeous color.

Salted Mango Lassi: For a savory-sweet twist, add a pinch of sea salt and reduce the sweetener slightly. The salt enhances mango’s natural sweetness.

Mango Coconut Lassi: Replace half the milk with coconut milk and add a tablespoon of shredded coconut. Blend and garnish with toasted coconut flakes.

Turmeric Golden Lassi: Add ¼ teaspoon turmeric powder for anti-inflammatory benefits and a beautiful golden color.

Thin vs. Thick: Adjust milk amount to create your perfect consistency—from drinkable (add more milk) to spoonable (less milk, more yogurt).

Pro Chef Tips

Want restaurant-quality mango lassi at home? Here are my professional secrets:

Use Frozen Mango in Summer: Counterintuitively, frozen mango often creates better lassi than fresh! It’s flash-frozen at peak ripeness, creates a thicker consistency, and keeps your lassi icy cold without diluting it with ice cubes. Plus, it’s available year-round.

Chill Everything First: For the coldest, most refreshing lassi, chill your yogurt, milk, and even your blender jar and serving glasses in the refrigerator for 30 minutes before making lassi. This keeps everything ice-cold without needing too much ice.

Bloom Your Cardamom: For even more flavor, lightly toast whole cardamom pods in a dry pan for 30 seconds until fragrant, then grind the seeds. This releases the essential oils and creates more complex flavor than pre-ground cardamom.

Don’t Over-Sweeten: It’s easy to add more sweetness, impossible to remove it. Start with 2 tablespoons of honey and taste before adding more. Remember that cold temperatures dull sweetness perception, so make it slightly sweeter than you think necessary.

Add Salt: This sounds strange, but a tiny pinch of salt (like ⅛ teaspoon) enhances all the other flavors and makes the mango taste even sweeter. Professional chefs do this with all sweet preparations!

Blend in Stages: For the smoothest lassi, blend the mango and milk first until completely smooth, then add yogurt and blend briefly. Over-blending yogurt can make it thin and runny.

Use the Right Yogurt Temperature: Cold yogurt creates thicker lassi, while room-temperature yogurt blends more smoothly. For the best texture, use cold yogurt but let your blender run a bit longer.

Garnish Thoughtfully: A sprinkle of ground cardamom, a few saffron threads floating on top, or a mint leaf creates restaurant-worthy presentation. Edible dried rose petals are also traditional and beautiful.

Common Mistakes to Avoid

Even simple recipes can go wrong! Here’s how to ensure perfect mango lassi every time:

Using Under-Ripe Mangoes: This is the biggest mistake! Under-ripe mangoes are tart, fibrous, and lack that gorgeous tropical sweetness that makes mango lassi special. Your mango should be very soft to the touch and smell sweet. If your mangoes aren’t ripe, use frozen mango chunks instead—they’re picked at peak ripeness.

Over-Blending: While you want everything smooth, over-blending (especially more than a minute) can cause the lassi to become thin and watery as the friction heat affects the yogurt. Blend just until smooth—usually 30-60 seconds is plenty.

Wrong Yogurt Consistency: Using watery yogurt creates thin, disappointing lassi. Check your yogurt before using—if there’s liquid (whey) on top, either stir it in or drain it off depending on whether you want thicker or thinner lassi. Greek yogurt guarantees thick results.

Forgetting to Taste: Mangoes vary wildly in sweetness, yogurt varies in tanginess, and personal preferences differ. Always taste before serving and adjust sweetness, cardamom, or consistency. This 10-second step makes the difference between okay lassi and perfect lassi.

Adding Too Much Cardamom: Cardamom is potent! Too much creates a medicinal, overpowering flavor. Start with ¼ teaspoon and add a tiny bit more only if needed. When in doubt, less is more with cardamom.

Storage & Meal Prep

While mango lassi is best fresh, you can definitely prep ahead:

Refrigerator Storage: Store leftover lassi in an airtight container or jar in the refrigerator for up to 24 hours. The yogurt and mango may separate slightly—just shake or stir well before drinking. The texture may thin out a bit as it sits, but the flavor remains delicious.

Separation is Normal: After sitting, you may notice the liquid separates from the solids. This is completely normal! Just give it a good stir or shake before serving. You can also give it a quick 10-second blend to restore the original texture.

Prep Components Ahead: Cut fresh mango chunks and store them in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. This makes quick weekday lassi super easy—just grab your pre-cut mango and blend!

Pre-Measured Packs: Create individual lassi packs by portioning mango chunks with the measured honey and cardamom into freezer bags. When you want lassi, dump the contents into your blender with yogurt and milk—instant convenience!

Make-Ahead & Freezer Notes

Planning ahead makes enjoying mango lassi even easier!

Freezing Lassi: You can freeze mango lassi, though the texture changes slightly. Pour into ice cube trays or freezer-safe containers, leaving room for expansion. Freeze for up to 2 months. To serve, let thaw in the refrigerator for a few hours, then blend briefly to restore smooth texture. Or use frozen lassi cubes in your blender with a splash of fresh milk for instant lassi!

Mango Prep: Fresh mango chunks freeze beautifully. Peel and cube ripe mangoes, spread on a baking sheet, freeze until solid, then transfer to freezer bags. They’ll keep for 6 months and are ready to blend directly into lassi.

Make It a Popsicle: Pour freshly made lassi into popsicle molds and freeze for healthy, delicious mango lassi pops! These are incredible on hot summer days and kids absolutely love them.

Smoothie Bowl Base: Make an extra-thick lassi by using less milk, then freeze it in a container. Partially thaw and serve in a bowl topped with granola, fresh fruit, and coconut flakes for a gorgeous smoothie bowl.

Breakfast Prep: Make lassi the night before and store it in mason jars in the fridge. Shake well in the morning for an instant grab-and-go breakfast that’s both nutritious and satisfying.

Serving Suggestions

Mango lassi is incredibly versatile! Here are the best ways to enjoy it:

With Spicy Indian Food: This is the classic pairing! Serve mango lassi alongside spicy curries, biryani, vindaloo, or tandoori dishes. The cooling yogurt perfectly balances heat and refreshes your palate between bites.

As Breakfast: Pair with whole grain toast, paratha, or Indian breakfast dishes like poha or upma. The protein from yogurt makes it substantial enough to start your day.

Afternoon Snack: Enjoy it on its own as a healthy mid-afternoon pick-me-up that satisfies sweet cravings while providing protein and probiotics.

Post-Workout: The combination of protein, carbs, and natural sugars makes mango lassi an excellent post-workout recovery drink.

Brunch Beverage: Serve at weekend brunch alongside eggs, pancakes, or waffles for a special treat that guests will love.

With Indian Breads: Pair with naan, roti, paratha, or kulcha for a simple but satisfying snack or light meal.

Dessert Drink: Serve after dinner as a refreshing, lighter alternative to heavy desserts—especially after rich or spicy meals.

Kids’ Lunchbox: Pack in an insulated container for a healthy lunch drink that kids actually want to consume!

FAQs Section

Can I make mango lassi without yogurt?
While yogurt is traditional and provides that signature tangy creaminess, you can make a lassi-style drink using coconut cream or silken tofu blended with a squeeze of lemon juice to mimic yogurt’s tang. However, it won’t be authentic lassi, which by definition is yogurt-based.

What’s the difference between mango lassi and a mango smoothie?
The key differences are yogurt (lassi always contains yogurt as the base), cardamom (traditional lassi includes this spice), and consistency (lassi tends to be thinner and more drinkable than Western smoothies). Lassi also has that distinctive tangy flavor from yogurt that smoothies typically lack.

Can I use mango juice instead of fresh mango?
It won’t create authentic lassi texture since you need the fruit’s pulp and fiber for body and thickness. However, if you’re in a pinch, you can blend mango nectar with thick Greek yogurt, though the result will be thinner and less flavorful than using real mango.

Why is my mango lassi too thin?
Common causes are using watery yogurt, adding too much milk, or over-blending. Fix it by adding more yogurt (especially Greek yogurt), reducing the milk, or adding frozen mango chunks which naturally thicken as they blend.

Is mango lassi healthy?
Yes! It’s packed with probiotics from yogurt (great for gut health), vitamin C and A from mangoes, protein, and calcium. It’s naturally gluten-free and can be made lower in sugar by using less sweetener and relying on ripe mango’s natural sweetness. It’s certainly healthier than most café smoothies or milkshakes!

Can I make this without a blender?
It’s challenging but possible. Mash very ripe mango thoroughly with a fork until smooth, then whisk vigorously with yogurt, milk, and other ingredients. The texture won’t be as smooth, but it will still taste good. An immersion blender works better if you have one.

What mango variety works best for lassi?
Alphonso mangoes are considered the gold standard in India for their creamy texture and intense flavor. Ataulfo (honey mangoes) are excellent and widely available in the US. Kent, Keitt, and Tommy Atkins varieties also work well. Choose whichever is ripest and most fragrant!

Conclusion

There you have it—everything you need to make the most delicious, authentic mango lassi that rivals anything you’d find at an Indian restaurant! This easy mango lassi recipe proves that the best things in life are often the simplest. With just five ingredients and five minutes, you can create a beverage that’s simultaneously refreshing, nourishing, and absolutely delicious.

The beauty of this homemade mango lassi is how it adapts to your preferences and needs. Want it thicker? Add more yogurt. Prefer it sweeter? Add extra honey. Love intense spice? Double the cardamom. It’s the rare recipe that’s foolproof for beginners yet endlessly customizable for adventurous cooks. Whether you’re cooling down from spicy food, starting your day with a protein-packed breakfast, or simply treating yourself to something special, mango lassi delivers.

Now grab your blender and those beautiful golden mangoes—your perfect glass of mango lassi is just moments away! I’d love to hear how yours turns out—did you make any fun variations? What’s your preferred thickness? Drop a comment below and let me know! And if you loved this recipe (I know you will!), please rate it five stars and pin it to your Pinterest boards so you can find it again when mango season rolls around!

Here’s to sunshine in a glass, tropical flavors, and the simple joy of homemade goodness. Happy blending, friends! 🥭