There is something about mango lassi that makes it one of our favorite summer drinks in India. What better way to combine mangoes and yogurt than to combine their sweetness and tang. In less than 15 minutes, you can make this fruity, thick, creamy, refreshing Mango Lassi recipe using ripe mangoes, yogurt, and your choice of flavorings.
About Mango Lassi
Traditionally, mango lassi is made with fresh yogurt or curd, warm mangoes, and a touch of cardamom. There is some cream added to give the soup a rich and creamy taste.
In this recipe, mango lassi is made from yogurt, water or milk, sugar and cardamoms, which is a fruity variation of the classic sweet drink Lassi.
It is during Indian summers (March to May) that mango is harvested and sold in all Indian markets. Mangoes are available in different varieties during this time of year.
There is nothing better than mango lassi made with ripe, sweet mangoes at the height of the season. It is possible to get mango pulp from canned fruit in a pinch. But if you want to enjoy a refreshing lassi with fresh flavors from the king of fruits, make it with fresh mangoes.
Mangoes are a favorite with many people. I still have to find someone who does not like mangoes.
How to make Mango Lassi
Using a food processor, puree mangoes
1. Rinse, peel and chop 3 to 4 medium-sized mangoes. You need about 2 cups of chopped mangoes.
Add the chopped mangoes in a blender. Add 4 to 5 tablespoons sugar or honey or any sweetener of your choice. You can choose to omit adding any of the sweeteners if you prefer or if the mangoes are very sweet.
You can add more sugar later if the lassi has more of a sour taste.
2. Add flavorings of your choice – ½ teaspoon cardamom powder or 8 to 10 saffron strands or 1 tablespoon rose water. I added rose water.
3. Blend everything until smooth. The consistency is pulpy and mushy without any fine chunks of mangoes.
4.Add Curd or Yogurt and Blend
5. Add 2 cups chilled curd (dahi) or yogurt and 2 to 3 tablespoons light cream. Note that adding cream is optional.
6. Add 4 to 5 ice cubes (optional). If you want a slightly thin consistency, add some water or milk to the lassi while blending.
7. Blend until all the ingredients are mixed evenly and the yogurt has become smooth.
Taste a few spoons of mango lassi. If it tastes slightly sour or tangy or is not sweet enough according to your taste, add some teaspoons of sugar and blend again.
8. Pour mango lassi in glasses.
9. Serve straightaway.

Serving Suggestions
- Enjoy Mango Lassi as is or choose to top or garnish with herbs or nuts. For herbs, mint leaves are the best flavor pairing with both mangoes and yogurt. The lassi can be topped with some chopped mango cubes as well.
- Add some crunch to your lassi, by topping with almond slivers, pistachio slivers or chopped cashews.
- Love chocolate? Sprinkle some chocolate shavings or grated chocolate. Chocolate and mango are again a great pairing option.
- Top the mango lassi with some whipped cream for a richer taste and flavor.
Storage
Any leftovers from this recipe should be stored in the refrigerator if you make a large batch. If stored in the refrigerator, mango lassi keeps for about a day and a half. Frozen mango lassi can be enjoyed later as a frozen mango-yogurt dessert by freezing it in ice trays, popsicle moulds, or even ice cream containers.
Expert Tips
- Mangoes
Use mangoes that are in season, fresh, ripe and sweet. You could use any variety of mangoes. But they should be pulpy, juicy, fleshy and have a sweet taste.
Do not use mangoes that are fibrous or stringy. If the mangoes are more sweet, then you need to add less sweeteners.
- Yogurt
The creamy consistency in this drink comes from using full-fat or whole milk yogurt. For low-fat options, include skimmed milk yogurt or low fat yogurt.
While I always use homemade curd to make lassi, packaged curd also works great. Simply make sure that your curd or yogurt is not too sour or tangy.
Greek yogurt is another option to try this lassi with. Add some water or milk to thin the consistency a bit if using greek yogurt.
- Sweeteners
Sugar is the unanimous choice of sweetener in any lassi. But there are better sugar alternatives and you could feature them in your mango lassi recipe.
Sweeteners like coconut sugar, palm sugar, jaggery, raw unrefined sugar, maple syrup and honey are some nice options.