Thanks to its tropical climate, India’s food culture excels at refreshing beverages. And lassi—with its tangy yogurt base sweetened by sugar and fruit—is one of the country’s most well-known cold drinks. This quick mango lassi recipe uses so few ingredients that you easily make it with frequency.
Mangoes also boast a ton of health benefits, which may explain why they are so widely consumed all over the world. The combination of yogurt, mango, mint and cardamom make this beverage not just refreshing, but also filling and a good choice for a light breakfast or quaffable snack. No wonder it’s one of our most popular mango recipes!
What’s the difference between mango smoothie and mango lassi?
It essentially comes down to dairy. Mango lassi is always made with yogurt. Depending on the thickness of the yogurt, some recipes may thin the drink with a little milk or cream, but yogurt’s fermented tang always remains at the forefront.
Smoothies often include yogurt, but it plays a minor role and can be replaced by kefir or skipped entirely—especially when including a juicy fruit like mango. Most smoothie recipes also contain juice or milk, protein power and multiple fruits and vegetables. Lassi tends to feature just yogurt, a single fruit and maybe some herbs or spices.
Replace the yogurt in a mango lassi with milk and ice cream to make a mango milkshake. For mango nectar, simply thin the blended mango solids with water to create a thick juice, and sweeten it with a simple syrup.
Ingredients for Mango Lassi
- Plain yogurt: Yogurt is what makes it a lassi. Use plain yogurt; flavored yogurt will dilute the fresh mango flavor. Fat-free yogurt thickens this drink nicely, but you could use reduced-fat or whole-milk yogurt for a richer pour. For more control over the tanginess and density, make yogurt at home.
- Fresh mango: Choose the ripest mangoes, as they’ll be the sweetest. If you don’t have fresh mango, you can use canned mango pulp or frozen mango cubes, although you may need to adjust the sweetness of the drink. If you have a surplus of mangoes (lucky you!), use them up in some of our great mango desserts.
- Granulated sugar: A little sugar amps up the sweet flavor of mango (especially since mango ripeness varies). If you prefer a tart lassi, omit the sugar or adjust it to taste. Honey or other sweeteners can be used instead.
- Mint: Our recipe blends mint into the mango lassi, but you can leave out if preferred.
- Cardamom pods: Replace cardamom pods with a pinch or two of the ground cardamom if that’s all you have.
Directions
Step 1: Blend the ingredients
In a high-powered blender, combine the yogurt, mango, ice, sugar, mint leaves and, if desired, cardamom pods.
Cover the blender and process for 30 to 60 seconds or until the lassi is blended.
Editor’s Tip: You don’t need to make perfect mango cubes for this recipe, but you do want to remove all of the skin and any fibrous or stringy bits. Once you’ve removed the pit, use “hedgehog” cuts to create cubes for blending (learn more on how to cut a mango). If the mango is still too fibrous after blending, press the mixture through a fine-mesh sieve, collecting as much liquid as possible.
Step 2: Pour and serve
Pour the beverage into two chilled glasses. Serve immediately.
Recipe Variations
- Change the fruit: If you have a mango allergy or haven’t yet developed a passion for this fruit, try a different fruit. Make a strawberry, peach, banana or cantaloupe lassi.
- Add spices: Cardamom gives a traditional flair to lassi, but you can pile in a few more spices. Try a pinch of ground cinnamon, freshly grated nutmeg and even freshly ground black pepper. Sprinkle a little extra on top of the drink before serving.
- Add a topping: Garnish your lassi for a prettier presentation, and for more flavor and texture. Try adding chiffonaded mint or expanding the herb profile with basil. Chopped pistachios can provide a bit of crunch. If you’re adding a lot of extra ingredients, like chopped nuts, berries and shaved coconut, consider serving the lassi in a bowl with a spoon.
How to Store Mango Lassi
Blend and drink the lassi immediately for the silkiest texture, or store it in a covered jar in the refrigerator for one to two days. After that, it loses both flavor and color. If the solids start to separate, blend the lassi a second time before serving.
The texture may change if you store mango lassi in the freezer, but it can keep there for up to four months. Portion it into containers or ice cube trays before freezing. Cubes of lassi can be blended again while frozen, but it’s better to defrost larger portions overnight in the refrigerator.
Mango Lassi Tips
Can you make a vegan mango lassi?
Use dairy-free yogurt to make this mango lassi recipe vegan. Coconut-based yogurt plays well with mango’s sweetness and adds richness to the beverage. Yogurt appears in many Indian recipes, so try the same swap with other classic Indian recipes such as chana masala or raita, a yogurt-based condiment that gives chickpea wraps an Indian twist.
Can you make mango lassi in a jar?
You can make mango lassi in a jar if you use pre-pureed mango. To a large 16- or 32-ounce glass jar, add 1/2 cup mango puree, 1/2 cup yogurt, 1 to 2 tablespoons of milk or water, and an ice cube or two. Instead of cardamom pods, add a pinch of ground cardamom before shaking the mixture. Secure the lid tightly and shake the jar for two minutes until the lassi is thick and smooth. Garnish it with mint and another small pinch of ground cardamom.
What’s the best mango to use for mango lassi?
You’re likely to see two mango varieties at the grocery store: large, multicolored Tommy Atkins mangoes and small, yellow Ataulfo (aka Honey or Champagne) mangoes. Both work well in this recipe, though you may want to use two Ataulfo mangoes if they’re quite small.
Ripe fruit is key to a great mango lassi. To tell if your mango is ripe, sniff it near the stem. The sweeter the mango smells, the riper it is. A heavier mango may be riper than a lighter one. If the mango gives slightly when you squeeze it, ripening has begun, though it may still need a few days on the counter at home. A ripe mango will be velvety and juicy when you cut into it.
