mango lassi

this mango lassi is thick, creamy, cold and easy to make with mango, yogurt, milk and a little sugar or honey. A simple homemade mango drink.

You only need mango, mango pulp, yogurt, milk and a little sweetness. I like adding cardamom too, but you can leave it out if you want the mango flavour to be the main thing. Everything goes into a blender, and a few minutes later you have a smooth, creamy mango drink that’s perfect for warm days, spicy food, or just when you want something sweet and cold.

You can make this with fresh mango, frozen mango or mango pulp, so it’s very easy to adapt depending on what you have.

why you’ll love this mango lassi

• It’s quick – Everything goes into a blender and comes together in a few minutes.

• it’s creamy and refreshing – The yogurt makes it thick and tangy, while the mango keeps it sweet and fruity.

• You can adjust it easily according to your preference – Make it thicker, thinner, sweeter, less sweet, or dairy-free.

• It works with fresh, frozen or canned mango. You don’t need perfect fresh mangoes for this to work.

• It’s lovely with spicy food. The cool, creamy texture balances heat really well.

what is mango lassi?

mango lassi is a creamy yogurt-based mango drink. it’s usually made with mango, yogurt, milk or water, and sugar or another sweetener.

the texture is smooth and thick, almost like a drinkable mango yogurt smoothie, but with a more refreshing, tangy flavour from the yogurt. some versions include cardamom, saffron or rose water, but you can keep it very simple too.

mango lassi ingredients

• mango — use ripe mango for the best flavour. fresh mango is lovely if it’s sweet and soft, but frozen mango or canned mango pulp also works really well. if your mango isn’t very sweet, you may need a little more sugar or honey.

• mango pulp – i like to add a mix of fresh mango and mango pulp to this mango lassi – the mango pulp helps with colour and flavour.

• yogurt – Plain yogurt gives mango lassi its creamy texture and slight tang. Full-fat yogurt gives the richest result, but low-fat yogurt also works. i’m just using a plain, thick yogurt. Greek yogurt makes the lassi thicker, so you may need to add a little more milk to loosen it.

• sugar or honey – i’m using granulated sugar. you can adjust this to your taste. the amount you need depends on how sweet your mangoes are.

• milk – milk helps blend everything into a smooth drink. add less milk for a thicker lassi, or more milk if you prefer it thinner and easier to drink. you can also use water if you want it lighter.

• cardamom powder – cardamom is optional, but it adds a really nice warmth. you only need a small amount.

• ice – ice makes the lassi colder and more refreshing. if you’re using frozen mango, you may not need it.

tools:

you don’t need much for this recipe

• blender – for blending everything until smooth

• glasses – for serving

how to make mango lassi

for full measurements, keep scrolling down to the recipe below.

step one: add the mango, mango pulp, yogurt, milk, sugar and cardamom powder to a blender.

step two: blend everything until completely smooth and creamy. if the lassi is too thick, add a little more milk and blend again. If it’s too thin, add more mango or yogurt.

step three: taste the mango lassi before serving to make sure it’s sweet enough. add more sugar or honey if your mango isn’t very sweet. Add more yogurt if you want it tangier, or more milk if you want it lighter. you could also add a pinch of salt to balance it out if it’s very sweet.

step four: add ice to glasses.

step five: pour into the glasses and serve straight away. you can top it with chopped pistachios, a pinch of cardamom, saffron, or just leave it plain.

tips for the best mango lassi

• use ripe mangoes. the better the mango, the better the lassi. if your mangoes are sweet and fragrant, you won’t need much sugar.

• if the lassi is too thick for your taste, you can add more milk, but be sure to adjust the milk slowly and add a little at a time. start with less milk, blend, then add more if needed. it’s easier to thin out a thick lassi than fix one that’s too watery.

• taste the mango lassi before serving. mangoes vary a lot in sweetness, so the sugar amount should be adjusted to taste.

• use cold ingredients – cold yogurt, cold milk and chilled mango make the lassi more refreshing. if your ingredients aren’t cold, you can add a few ice cubes.

• don’t overdo the cardamom. cardamom is quite strong. Start with a small amount so it doesn’t overpower the mango.

fresh mango vs frozen mango vs mango pulp

fresh mango

– fresh mango gives the brightest flavour, especially when the mangoes are ripe and sweet. this is my favourite option (along with some mango pulp) when good mangoes are in season.

frozen mango

– frozen mango is really convenient and makes the lassi cold and thick. it can sometimes be less sweet than ripe fresh mango, so i’d recommend tasting and adjusting the sugar if using frozen mango.

mango pulp

– mango pulp makes a very smooth, strong mango lassi. It’s also useful when fresh mangoes aren’t in season. some mango pulp is already sweetened, so add sugar carefully.

how to make mango lassi thicker

for a thicker lassi:

• use Greek yogurt

• use less milk

• use frozen mango

• add more mango

• add a few ice cubes

the thickest version will be made with frozen mango and greek yogurt.

how to make mango lassi thinner

for a thinner lassi:

• add more milk

• use regular plain yogurt instead of thick yogurt

• add a splash of water

• blend for a little longer

add the liquid slowly until it reaches the texture you like.

variations

mango lassi with mango pulp

use only mango pulp instead of fresh mango. Start with less sugar, especially if the pulp is already sweetened.

dairy-free mango lassi

use coconut yogurt, oat yogurt or another dairy-free yogurt, then blend with your favourite dairy-free milk.

mango lassi with rose water

add a tiny splash of rose water for a more floral flavour. start with a very small amount because it can become strong quickly.

mango lassi with saffron

soak a few saffron strands in a spoonful of warm milk, then add it to the blender.

mango lassi smoothie

Add extra ice or frozen mango to make it thicker and more smoothie-like.

what to serve with mango lassi

mango lassi is lovely on its own, but it’s especially good with spicy food or warm-weather meals.

you can serve it with:

• curries

• biryani

• rice dishes

• spicy chicken

• samosas

• wraps

• grilled foods

• or just as a cold afternoon drink

storage

mango lassi is best served fresh, but you can keep leftovers in the fridge for up to 1 day.

it may thicken as it sits, so stir it well or blend again with a splash of milk before serving.

i wouldn’t freeze it, as the texture can change.

frequently asked questions

1. can i use frozen mango?

   – yes. frozen mango works really well and makes the lassi colder and thicker. if your blender struggles, let the mango sit out for a few minutes before blending.

2. can i use mango pulp on its own instead of a mix of fresh mango and mango pulp?

   – yes. Mango pulp is a great option, especially when fresh mangoes aren’t in season. if the mango pulp is sweetened, reduce the sugar and adjust to taste.

3. what yogurt should i use?

   – plain yogurt works best. full-fat yogurt gives the creamiest texture, while Greek yogurt makes the lassi thicker and tangier. i normally just like to use a plain, thick yogurt.

4. can i make mango lassi without yogurt?

   – traditional mango lassi uses yogurt, so the flavour and texture will be different without it. if you don’t want to use yogurt, you can blend mango with milk and ice, but it will be more like a mango smoothie.

5. can i make mango lassi dairy-free?

   – yes. you can use dairy-free yogurt and dairy-free milk. coconut yogurt works especially well with mango.

6. why is my mango lassi too thick?

   – you may have used frozen mango or thick Greek yogurt. add more milk a little at a time until it reaches the texture you like.

7. why is my mango lassi too thin?

   – add more mango or yogurt and blend again. next time, start with less milk and add more only if needed.

8. is mango lassi served cold?

   – yes, mango lassi is best served cold. use chilled ingredients or frozen mango, and fill your glasses with ice before serving.

recipe