Mango Lassi Recipe
Cool off with this Mango Lassi Recipe—an irresistibly creamy, no-fuss Indian yogurt smoothie bursting with sunshine flavors.
Whether you’re craving a sweet, tangy Indian yogurt drink on a sweltering afternoon or dreaming of a fruity smoothie that feels like a mini-vacation, this Mango Lassi Recipe has your name on it. As a long-time food lover and blogger, I’ve whipped up countless fruit-based beverages, but nothing compares to the simplicity and nostalgia of a well-made lassi. This recipe blends ripe mangoes with smooth yogurt, a hint of cardamom, and a drizzle of honey for a sip that feels both familiar and delightfully new. Perfect for summer cookouts, midday pick-me-ups, or even a light dessert, my twist on this classic Indian drink brings in creamy Greek yogurt for extra richness without any fuss.
Why You’ll Love This Mango Lassi Recipe
- No cooking needed—just blend and sip
- Ready in under 10 minutes for instant refreshment
- Uses simple pantry staples like yogurt and frozen mango
- Naturally gluten-free and vegetarian-friendly
- Customizable sweetness—honey, sugar, or agave work great
- A cooling summer drink that doubles as a healthy snack
- Brings traditional Indian flair to your kitchen table
- Kid-approved and perfect for family gatherings
Ingredients for Mango Lassi Recipe
- 2 cups diced ripe mango (about 1 large mango; Alphonso or Ataulfo if you can find them)
- 1 cup plain whole-milk Greek yogurt (e.g., Siggi’s or Fage for best creaminess)
- ½ cup cold milk (dairy or unsweetened almond milk works, too)
- 2 tablespoons honey or maple syrup (adjust to taste)
- ¼ teaspoon ground cardamom (freshly ground if possible)
- A pinch of fine sea salt (balances the sweetness)
- 1 cup ice cubes (or ½ cup for a less-thick version)
Tips:
• Pick mangoes that yield slightly to gentle pressure—sweetness is key.
• Full-fat yogurt gives a velvety texture, but low-fat is fine if you prefer.
• Toast your cardamom pods lightly and grind them right before blending for extra aroma.
Directions
- Prep your mango: Peel, pit, and chop into chunks. If you’re short on fresh fruit, frozen mango pieces work brilliantly—just let them thaw for 5 minutes.
- Combine ingredients: In a high-speed blender, pour in the yogurt, milk, mango chunks, honey, cardamom, and salt. Toss in ice cubes last so they don’t jam the blades.
- Blend until smooth: Pulse once or twice, then run the blender on medium-high for 30–45 seconds. You want that creamy swirl, no chunks in sight.
- Taste and tweak: Give your lassi a quick sip—need more sweetness? Add another teaspoon of honey. Too thick? Splash in a bit more milk.
- Serve right away: Pour into tall glasses, garnish with a sprinkle of cardamom or even a few saffron threads for a festive touch.
Servings & Timing
Makes 2 generous servings
• Prep Time: 8 minutes of chopping and measuring
• Blend Time: 1 minute
• Total Time: About 10 minutes from start to sip
Variations
• Mango-banana lassi: Add half a ripe banana for extra natural sweetness and creaminess.
• Vegan twist: Swap yogurt for coconut yogurt and honey for agave nectar.
• Rose-scented lassi: Stir in ½ teaspoon rose water and top with crushed pistachios.
• Spiced chai lassi: Blend in a pinch of cinnamon and a dash of ground ginger.
• Tropical fusion: Mix in a handful of pineapple chunks for a beachy vibe.
Storage & Reheating
• Fridge: Keep covered in a sealed jar for up to 24 hours—give it a quick stir before drinking.
• Freezer: Pour into ice-cube trays and freeze; blend frozen cubes with a splash of milk for an instant slushy.
• Make-ahead: Blend everything except ice up to 4 hours ahead; chill in the fridge and add ice when ready to serve.
Notes
I’ve tested this Mango Lassi Recipe with every kind of mango—from bright yellow Kent to deep-orange Tommy Atkins—and the riper, the better. One time I over-blended and ended up with a frothy foam on top—still tasted amazing, but for silky-smooth results, blend just long enough to eliminate chunks. If you crave extra tang, swap half the Greek yogurt for plain Kefir.
FAQs
Q: Can I use frozen mango directly in the blender?
A: Absolutely! Just let the frozen cubes sit for 3–5 minutes so they soften slightly and avoid stressing your blender.
Q: What’s the best yogurt for lassi?
A: Whole-milk Greek yogurt gives a rich, thick texture; plain low-fat works fine if you’re watching calories.
Q: How do I make this dairy-free?
A: Substitute coconut or almond yogurt and use agave or maple syrup instead of honey—still creamy, still refreshing.
Q: My lassi turned out too thin—help!
A: Add more ice or extra yogurt; alternatively, toss in a slice of frozen banana to thicken it up naturally.
Q: Can I sweeten with sugar instead of honey?
A: Sure—start with 1 tablespoon granulated sugar, blend, taste, and add more if you like.
Q: Is cardamom necessary?
A: It’s traditional and aromatic, but you can skip it or swap in a pinch of ground cinnamon for a different spice note.
Q: How long will leftovers last?
A: Plan to finish within a day—beyond that, the flavor dulls and separation happens.
Conclusion
This Mango Lassi Recipe is a slice of summer in a glass—simple, quick, and endlessly adaptable. Whether you’re hosting friends or craving a solo treat, it’s proof that a few quality ingredients make a big, refreshing impact. Give it a whirl, leave a comment on how yours turned out, and don’t forget to explore my other easy, crowd-pleasing drink recipes!
Mango Lassi Recipe
Ingredients
- 2 cups diced ripe mango (about 1 large mango; Alphonso or Ataulfo if you can find them)
- 1 cup plain whole-milk Greek yogurt (e.g., Siggi’s or Fage for best creaminess)
- 1/2 cup cold milk (dairy or unsweetened almond milk works, too)
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1/4 teaspoon ground cardamom (freshly ground if possible)
- A pinch fine sea salt (balances the sweetness)
- 1 cup ice cubes (or 1/2 cup for a less-thick version)
Instructions
- Peel, pit, and chop into chunks. If you’re short on fresh fruit, frozen mango pieces work brilliantly—just let them thaw for 5 minutes.
- In a high-speed blender, pour in the yogurt, milk, mango chunks, honey, cardamom, and salt. Toss in ice cubes last so they don’t jam the blades.
- Pulse once or twice, then run the blender on medium-high for 30–45 seconds. You want that creamy swirl, no chunks in sight.
- Give your lassi a quick sip—need more sweetness? Add another teaspoon of honey. Too thick? Splash in a bit more milk.
- Pour into tall glasses, garnish with a sprinkle of cardamom or even a few saffron threads for a festive touch.
