Mango Lassi is an Indian mango drink made with yogurt and mangoes, flavored with cardamom, served chilled. A delicious smoothie that is loved by kids and adults alike!
Mangoes are absolutely my favorite fruit of all time. In India, the most popular varieties of sweet mangoes – Alphonso, Kesar, Dasheri, Badami, etc., are like nectar – naturally sweet, and absolutely delicious. The mango season in India runs from April to May, and this is the best time to stock up on these mangoes. Most Indian stores will have imported mangoes this time of year. You can use these mangoes to make fresh mango pulp, which you can freeze for using all year-round.
We enjoy eating mangoes on their own, and I love using Mangoes to make my Mango salad with Avocado and Berries and for an indulgent treat, I use Alphonso mangoes to make this decadent Mango Cheesecake.
But our favorite way to beat the heat in the warm months is to make my favorite Indian mango drink - mango lassi! My daily routine always includes a cup of Masala Chai, but in the summer months, I'll add a glass of Mango lassi to my routine - It requires just a handful of ingredients and tastes so much better than the packaged stuff you get at the grocery store. Nothing beats mango lassi made with fresh mangoes!
What is lassi?
Lassi is essentially an Indian mango drink made with yogurt, salt, and sugar, ice. Sometimes, buttermilk and cardamom are also added. Originally lassi was created in Punjab (Northern India), and the drink is churned to give it a thick frothy layer.
Sweet Lassi is the most popular form of lassi – made mainly with sweetened yogurt. However, you can make lassi with fruits as well, such as my Strawberry lassi and the much-loved classic Mango Lassi.
Mango lassi ingredients
Yogurt – Use chilled Greek yogurt for thick lassi
Chilled milk – Use full-fat milk that has been chilled in the fridge
Cardamom Powder – Make your own cardamom powder by crushing the cardamom pods in a mortar and pestle until the seeds are released. Discard the cardamom pod skin, and crush the seeds until they are finely ground. Use a pinch of this cardamom powder in the lassi. Optionally, use store-bought cardamom powder.
Mangoes – Use fresh sweet mangoes for best results. Optionally, you can also use canned mango pulp (available at Indian grocery stores) or frozen mangoes.
Sugar – Sugar is an optional ingredient for added sweetness. You can also replace sugar with powdered jaggery or honey or your choice of sweetener.
Step by step instructions
Start by cutting the mango. I find it easier to simply peel the skin off the mango using a vegetable peeler. However, you can also head here to see other easy ways to cut a mango. Cut and keep the mango pieces aside. Optionally, you can use mango pulp as well.
In a blender jar, add the yogurt, milk, cardamom powder, and sugar, along with the mangoes. Blend until smooth. If you like your mango lassi ice-cold, you can add ice cubes as well.
Your fresh Mango Lassi is ready to be served! Pour into glasses, garnish with chopped pistachios and saffron (optional), and serve cold.
- Don't skip the cardamom Powder - This will give the mango lassi its unique taste. Cardamom powder makes a lassi taste authentic! If it's not added, the drink is the same as a smoothie!
- Use chilled ingredients - You can add ice if you like, but I find that this waters down the drink. I prefer to use chilled yogurt and milk instead of cooling the drink with added ice.
- Fresh Mango can be replaced with mango pulp or frozen mangoes. I highly recommend using Alphonso mangoes (fresh or canned) for the best, authentic Indian mango lassi.
Frequently Asked Questions
Yes, you can make vegan mango lassi by replacing the dairy with any variety of plant-based yogurt and plant-based. I recommend using almond or coconut yogurt and almond or oat milk.
You can make mango lassi with fresh or tinned mango pulp, instead of using fresh mangoes. Simply add mango pulp to a blender jar, along with yogurt, milk, sugar and cardamom powder. Blend and serve cold.
You can make mango pulp with fresh mangoes. Buy the mangoes when they are in season – I recommend checking your local Indian stores for mangoes between April – May each year for sweet Indian mangoes. To prep, the mangoes, peel off the skin with a vegetable peeler, cut the mango flesh into chunks, and blitz the mango in a blender to form a smooth paste. To store the pulp, transfer the freshly made mango pulp into freezer-safe bags and freeze for several months. Use the mango pulp as needed throughout the year.
- 1 cup Greek Yogurt
- 1 cup Chilled milk
- ¼ tsp Cardamom Powder
- 2 Mangoes cubed
- 1 tbsp Sugar or sweetener of your choice
- Start by cutting the mango. I find it easier to simply peel the skin off the mango using a vegetable peeler. Cut and keep the mango pieces aside. Optionally, you can use mango pulp as well.
- In a blender jar, add the yogurt, milk, cardamom powder, and sugar, along with the mangoes.
- Blend until smooth. If you like your mango lassi ice-cold, you can add ice cubes before blending.
- Pour into glasses, garnish with chopped pistachios and saffron (optional), and serve cold.
- Make your own cardamom powder by crushing the cardamom pods in a mortar and pestle until the seeds are released. Discard the cardamom pod skin, and crush the seeds until they are finely ground. Use a pinch of this cardamom powder in the lassi.
- If you cannot find sweet mangoes, use tinned mango pulp or frozen mangoes.
- To make vegan mango lassi, replace the dairy with any variety of plant-based yogurt and plant-based