Mango Lassi

September 30, 2019 By Aneesha |

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Sweet, creamy, and simply delicious, here’s an easy blender recipe for an Indian restaurant favorite, Mango Lassi. This popular yogurt drink can be made at home with five simple ingredients, in just five minutes.

A glass of mango lassi garnished with saffron and ground cardamom

Easy 5-minute Blender Recipe

Mango Lassi always brings back childhood memories for me. During summers, my mom would make a big pitcher of Mango Lassi by blending sweet ripe mango with yogurt, sugar and a dash of cardamom.

I would have a glass at breakfast and then after school. It was THE most refreshing drink for me, perfect to beat the Indian summers 🙂 I am happy to have passed on that love for mango lassi to my kids. They both love how easy this recipe is and often put it together by themselves.

Here’s my mom’s quick blender recipe, with one small addition of Saffron. I love the floral tones it adds to the lassi and elevates it to another level!

What is Lassi

Lassi is a traditional summer drink that originated in the Northern Indian state of Punjab. It can be made sweet or savory, but the base for all of them is homemade yogurt. The consistency of Lassi is very similar to a smoothie.

To make Salted Lassi, salt and roasted ground cumin is added to plain yogurt and water. By adding fresh mint to that concoction, you can make Mint Lassi.

A basic Sweet lassi is made with just 3 ingredients, yogurt, water and sugar! Popular variation of sweet lassi includes the addition of seasonal fruits. The most popular among those is Mango Lassi. It’s a great balance of sweet, tangy, and fruity flavors.

Two glasses of mango lassi garnished with saffron

Mango Lassi Ingredients

You will be amazed to see that it only takes 5-ingredients to make this delicious drink. I prefer to start with chilled ingredients as this drink tastes best cold.

Many recipes use milk as an ingredient, I skip that for two reasons. Firstly, it’s not a traditional ingredient in lassi. An authentic home-style Punjabi lassi is made with yogurt and a little water; secondly, I feel that it takes away from the taste of lassi.

  • Mango Pulp or Fresh Mango chunks. I like using canned mango pulp since it gives me consistent taste and texture each time. I like this brand of organic mango pulp, 24 Mantra, as it does not have any added sugar or preservatives. Alternatively, you can use fresh or frozen mango chunks. You may have to adjust the sweetness based on how sweet they are.
  • Plain Yogurt, full-fat or 2% . I wouldn’t recommend using non-fat in this recipe as you wouldn’t get the iconic creamy texture. I mostly use 2% yogurt. You can also make mango lassi with greek yogurt. You’ll just have to add more water to thin it a bit.
  • Ground or crushed cardamom. I prefer to use freshly crushed cardamom as it adds a more potent aroma to this drink. I crush 5-6 cardamom pods in a mortar and pestle to release their seeds, and then crush them to a powder. You can use store-bought ground cardamom too.
  • Few strands of Saffron. A little goes a long way when it comes to Saffron. I add a pinch (about 10-12 strands) while blending, then add 2-4 strands in each glass for garnish.
  • Agave or Honey. Since mango pulp is naturally sweet, adding additional sweeteners is optional. Both, agave and honey, add a creamy smooth sweetness that enhances the texture of this lassi. But if you don’t have those on hand, sugar is fine too.
Mango, pulp, yogurt, saffron and cardamom on a antique tray
Mango Lassi Ingredients: Mango pulp, saffron, cardamon and yogurt. In addition to these, you need agave/honey or sugar.

How to Store Leftover Mango Pulp

Unless I’m making Mango Lassi for a party, I can never finish the whole can in one go. I store the leftover mango pulp in these silicone freezer molds for later use.

Once frozen, I pop the mango domes out and transfer to a gallon size freezer bag. Each dome is about 1/4 cup, and it takes 2 per serving. So convenient! You can also use any freezer storage ice cube trays as well.

Leftover mango pulp stored in silicone trays
Storing leftover mango pulp in silicone trays

Here’s another treat you can make with mango pulp: Mango Cheesecake

Using Fresh Mangoes in this Recipe

Growing up, my mom always used seasonal ripe mangoes for this recipe. She used a popular variety available in New Delhi, called Dushehri or Safeda. It took me quite sometime to find a close match to these two in California.

Which Mangoes to Pick for Mango Lassi

I prefer the Mexican varieties Ataulfo, or Keitt for this lassi. Both have a good flesh to seed ratio (which means more mango for us :), and minimal to no fibers, which is perfect to achieve a creamy smooth texture.

Depending on the size of the mango, you’ll need about 2 fully-ripe mangoes, a total of 1 cup mango chunks for this recipe. You may need to adjust the sweetness based on how ripe the mangoes are.

Mango Picking Tip: Use super ripe mangoes in this recipe, the ones that have a slight give. You’ll have to add less sweetener to achieve the same result!

Check out this Post for: How to Peel a Mango?

How to Make Mango Lassi

Here are step by step instructions and pictures for this 5-minute recipe:

  • Add mango pulp, (or mango cubes), yogurt, agave, cardamom and saffron in the blender jar. If the yogurt is too thick add 1/4 cup water or ice.
Yogurt, mango pulp, saffron and cardamom in a blender jar to make mango lassi
Add yogurt, mango pulp, cardamom, saffron and agave to the blender.
  • Blend it for a few seconds till everything comes together like a creamy smoothie.
  • Pour the lassi in serving glasses and garnish with 2-3 saffron strands. Serve chilled. Refrigerate leftovers.
Blended mango and yogurt in a blender jar
Blend for a few seconds till everything is smooth.

How long does Mango Lassi last in the fridge

It stays good in the refrigerator for up to 3-4 days. It won’t necessarily go bad after that, it just won’t taste as fresh.

Can We Freeze Mango Lassi

I wouldn’t freeze Mango Lassi. Maybe it’s a personal preference, but I don’t like the consistency and taste of thawed yogurt products. It’s like freezing milk, it won’t be the same when thawed.

Can Mango Lassi be Made Vegan

Yes, you can make Vegan mango lassi using your favorite brand of dairy-free yogurt. Honestly, I was a bit skeptical if dairy-free yogurt would be a good fit for Mango lassi. So, I bought two different brands of cashewgurt, Trader Joes’s Vanilla bean flavor, and Forager’s plain flavor to try.

I got a great consistency from both, but I preferred the one with plain cashewgurt. Its neutral flavor helped highlight the mango flavor much more. That being said, if you prefer the taste of vanilla, go for it.

One thing to note is that if you’re using a sweetened yogurt, skip or reduce the agave accordingly.

Is Lassi the same as Buttermilk

Earlier in life, I frequently traveled to Europe for work. I was the ‘official’ Indian food guide for my local non-Indian colleagues 🙂

Whenever anyone asked me the ‘English’ name for Lassi, I would say Buttermilk, a term used in India to describe Lassi. It was years later that I realized how different both are.

Lassi is a drink made by blending yogurt with water, to thin it out to a smoothie-like consistency. It can be made sweet or salted (savory).

Buttermilk on the other hand, is the liquid that is leftover when butter is churned out of cream.  In India, salt and ground cumin is often added to buttermilk to make a drink called Chaas, which is salted and has a more watery consistency than lassi.

Make a Mango Milkshake Instead

If you’re not a fan of yogurt, you can substitute milk instead and make a delicious Mango Milkshake. Instead of 1 cup of yogurt, use 1 cup of milk instead. That’s it!

Two glasses of mango lassi placed on a black plate

Tips for a Creamy Chilled Mango Lassi

  • Mango lassi is best served chilled. It helps to start with chilled ingredients, like mango pulp and yogurt. This way you don’t have to add ice, which ends up diluting the flavors.
  • Mango pulp is naturally sweet. If you don’t feel the need to add additional sweeteners like agave or honey, skip it.
  • If using fresh mangoes in this recipe, use super ripe mangoes, the ones that have a slight give. You’ll have to add less sweetener to achieve the same result.
  • I use 2% low-fat yogurt for this lassi. It gives it a creamy texture while keeping it light. To get a creamier texture, use full-fat yogurt.

Mango Lassi is a Perfect Accompaniment to These Indian Restaurant Favorites

Another Popular Indian Drink (with Alcohol): Jaljeera Mojito (Indian Spiced Mojito)

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A glass of mango lassi garnished with saffron and ground cardamom

Mango Lassi

Sweet, creamy, and simply delicious, here's an easy blender recipe for an Indian restaurant favorite, Mango Lassi. This popular yogurt drink can be made at home with five simple ingredients in just five minutes.
5 from 2 votes
Print Pin Rate Recipe
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 241kcal

Ingredients

  • 1 cup mango pulp chilled (or 2 ripe mangoes, cubed)
  • 1 cup plain yogurt cold (I use 2%, can use full-fat)
  • tbsp agave syrup or honey or sugar
  • ¼ tsp cardamom powder (6 pods, de-seeded & crushed)
  • 1 pinch saffron (10-12 strands)

Equipment

Instructions

  • Add mango pulp, (or mango cubes), yogurt, agave, cardamom and saffron in the blender jar. If the yogurt is too thick, add 1/4 cup water or ice.
  • Blend it for a few seconds till everything comes together like a creamy smoothie. If the lassi is too thick, add a little water.
  • Pour the lassi in serving glasses and garnish with 2-3 saffron strands. Serve chilled.

Notes

Tips for a Smooth & Creamy Mango Lassi:
  • Mango lassi is best served chilled. It helps to start with chilled ingredients, like mango pulp and yogurt. This way you don’t have to add ice, which ends up diluting the flavors.
  • Mango pulp is naturally sweet. If you don’t feel the need to add additional sweeteners like agave or honey, skip it.
  • If using fresh mangoes in this recipe, use super ripe mangoes, the ones that have a slight give. You’ll have to add less sweetener to achieve the same result.
  • I use 2% low-fat yogurt for this lassi. It gives it a creamy texture while keeping it light. To get a creamier texture, use full-fat yogurt.
 
Note: The nutrition facts below are my estimates are based on using 2% low-fat yogurt.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
 

Nutrition

Calories: 241kcal | Carbohydrates: 48g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 114mg | Potassium: 287mg | Fiber: 1g | Sugar: 44g | Vitamin A: 2894IU | Vitamin C: 17mg | Calcium: 236mg | Iron: 15mg
Course: Drinks
Cuisine: Indian
Keyword: mango lassi, mango lassi recipe
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HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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