Mango Lassi

My Indian Mango Lassi is similar to the lassi found in Indian restaurants. Deliciously thick and creamy - a restaurant style meal isn't complete without it!

You just can't go wrong with mango lassi! With just 4 ingredients, you'll have a super summery drink recipe in minutes.

We eagerly wait for Indian mangoes such as Alphonso mangoes and Kesar mangoes to reach the UK once a year during the summer months.

My Mum usually prepares Gujarati style keri no ras, fajeto and mango matho/shrikhand while Dad and I indulge in making this refreshing Indian lassi. It’s pure bliss especially when using fresh mangoes!

On hot days, we rely on this restaurant style mango lassi and chilled easy mango mousse to keep us cool.

Mango lassi is not strictly a traditional Indian drink but born from Indian restaurants who wanted to serve an alternative to sweet and salty lassi and it became a popular drink overnight.

Ingredients notes & alternatives

1. Mango pulp/mango nectar – the key ingredient to this recipe! Use fresh mango chunks where possible. Canned mango pulp, canned mango frozen mango pieces/slices work too.

We used Alphonso mango pulp which is found easily in Indian stores, British supermarkets and the United States throughout the year.

2. Greek yogurt – use the full-fat variety. Alternatively, use plain but still full-fat yogurt.

3. Sugar – The sugar combats any sour taste from the mango. Adjust the amount of sugar according to the sweetness you want and depending on the fruit/mango pulp sweetness. Alternatively, use light honey.

It is important that the honey is mild and light variety otherwise it will overpower the lassi. Use maple syrup or agave syrup but this may alter the flavour.

Optional ingredients:

To make the lassi even creamier you can add cold milk or cream – simply whisk with the yogurt.

Add however much you want depending on the thickness you desire for your lassi.

Some restaurants add vanilla ice cream too.

How to serve Mango Lassi?

You will want to serve chilled lassi. If you have not used chilled yogurt or frozen mango cubes put the lassi in the freezer for 10 minutes before serving.

For thicker lassi, I wouldn’t recommend adding any ice cubes to the lassi as it will make lassi watery.

I love it first thing in the morning for breakfast with No onion potato and sweetcorn seviyan upma. It is such a filling start to the day.

One of the best ways to enjoy lassi is with any spicy Indian meal or Maru Na Bhajia. It is my favourite drink with any Indian food!

Just top it up in serving glasses, add a few saffron strands, a touch of cardamom and serve in a garden party for a eye catching beverage.

How to Store lassi?

Fridge – this easy mango lassi recipe is best enjoyed as fresh as possible, but if any leftover store in an airtight container or sealed bottle and keep in the refrigerator for 8-10 hours.

Freezer – Pour it in the popsicle moulds and make summer treat for just like we made Mango, Basil and Cashew Yogurt Popsicle.

Pour it in the ice cubes tray and use few at a time in making a smoothie with other ingredients.

How to make Mango Lassi

The recipe of mango and lime lassi is pretty straight forward and quick that even your 10-year-old can have a go at too, its just sweet mango blended with yogurt.

Blend together the mango flesh and yogurt in a blender or use an immersion blender. Use a little milk at a time or water to thin out as needed. Taste for sweetness and then add sugar.

If using canned mango pulp, you don’t even need a blender, just use a balloon whisk to combine everything.

Serve lassi in serving glasses.

Tips for best Mango Lassi

To achieve best mango lassi use mangoes that are available in the summer season which are fresh, ripe and sweet.

You could use any variety of mangoes. I prefer Alphonso because it is of the highest quality, but as long as the other varieties are pulpy, juicy, fleshy and have a sweet taste you can also use them.

Indian mango varieties like kesar and dusheri works well and are available in Indian grocery stores or an Indian market stall that sells fresh fruit.

It is not worth using mangoes that are fibrous or stringy as it wont give the desired consistency.

If you find that the mangoes are more sweet, then you need to add less sweeteners.

Chill the mango lassi for at least 2 hours before serving, it tastes better that way.

Use fresh sweet mangoes for best results but you could make this lassi with store-bought mango pulp which is available as canned mango pulp. This is handy for when mangoes are not in season

I freeze mango pulp and make various goodies with it throughout the year.

You will need to adjust the amount of sweetener if using canned pulp, as many of them are loaded with sugar. Low-fat yogurt, plain yogurt or Greek style yogurt or other whole milk yogurt can be used. 

For low-fat options, make the lassi with skimmed milk yogurt or low fat yogurt according to personal preference.

Other Lassi Recipe

Mango Cheesecake Lassi

Kefir Lassi

Rose Lassi

Piyush/Piyush Lassi

Caramel Lassi

Tropical Lassi

Strawberry Lassi

Note: This post was originally created in June 2013, but since we have updated the post with new pictures and content.