Mango Lassi

Hey there! Let’s talk about one of my all-time favorite drinks: Mango Lassi.

I remember the first time I had one on a scorching hot day. That first sip was a revelation. It was creamy, sweet, a little tangy, and just unbelievably refreshing. It felt like a mini-vacation in a glass.

This drink is a classic from India, where “lassi” is a traditional yogurt-based drink. They’ve been making it for centuries. The mango version is probably the most famous, and for good reason. It’s the perfect thing to cool you down after a spicy meal or just to beat the heat on a summer afternoon.

This recipe is my personal favorite. Why? Because it’s dead simple.

It’s inspired by the way lassis are made in Indian homes—no fuss, just pure flavor. I’ve added a couple of my own tricks over the years to make sure it comes out perfect every single time. In about 10 minutes, you’ll have a drink that’s both comforting and a little bit fancy.

Ready? Let’s do this.

Here’s the Lowdown: All You Need to Know

Before we start, here’s a quick snapshot. I want this to be the easiest mango lassi you ever make.

Prep & Total Time: This is a true 10-minute recipe. Seriously. You’ll spend maybe 5 minutes grabbing your ingredients and another 5 blending them up.

Servings & Scaling: This recipe makes two good-sized glasses. But it’s super easy to make more for friends or family. Just double or triple everything.

Need a cheat sheet? Here you go:

Servings	Mango (chopped)	Yogurt	Milk	Honey/Sugar
2 (Base)	1 cup	1 cup	½ cup	4 tsp
4	2 cups	2 cups	1 cup	8 tsp
6	3 cups	3 cups	1 ½ cups	12 tsp (4 tbsp)

Difficulty Level: Total beginner. If you can use a blender, you can make this. It’s almost impossible to mess up.

Equipment Needed: A blender is your best friend here. A fancy high-speed one will make it extra smooth, but a regular one works just fine. No blender? No problem. An immersion blender in a deep bowl will do the trick. You could even shake it all up in a big, sealed jar for a more rustic, textured version.

Make-Ahead Option: For sure! You can make this lassi ahead of time. It stays good in a sealed container in the fridge for up to 24 hours. Honestly, sometimes it tastes even better after a few hours once the flavors have had a chance to hang out and get to know each other.

The Good Stuff: Your Ingredients

The best part about this recipe is how few ingredients you need. Good quality stuff makes all the difference.

Here’s our simple list: 1 cup of chopped ripe mango, 1 cup of plain yogurt, ½ cup of milk, 4 teaspoons of honey or sugar, and an optional pinch of ground cardamom.

• The Mango: Let’s be real, the mango is the star here. The sweeter and riper, the better. If you see Alphonso or Kesar mangoes, grab them! But here’s my secret weapon: frozen mango chunks. They work perfectly and make your lassi thick and frosty without needing any ice. Canned mango pulp is another great shortcut—it’s what many restaurants use for that consistent, bright flavor. If you use sweetened pulp, you might want to skip the extra sugar.
• The Yogurt: We need plain yogurt for that signature tang. For a super thick and rich lassi, almost like a dessert, use full-fat or Greek yogurt. If you want something a bit lighter and easier to drink, low-fat yogurt is great. Just make sure it’s plain so the mango flavor can really pop.
• The Milk: This just helps get the consistency right. Any milk works. Whole milk makes it richer, skim milk keeps it light. You can even use water if you’d prefer.
• The Sweetener: I like honey because it goes so well with mango, but plain sugar is perfectly fine too. The amount you need really depends on how sweet your mangoes are. So, taste as you go!
• The Spice: That little pinch of ground cardamom? That’s the secret. It’s what takes this from being a simple mango smoothie to a real, authentic-tasting Mango Lassi. It has this warm, aromatic flavor that’s just perfect with mango. Trust me on this one.

How to Make Mango Lassi: Step-by-Step

Alright, let’s get that blender out. I’ll walk you through it.

Step 1: Get Everything Ready

First, pull all your ingredients out and measure them. It’s a simple cook’s habit that makes everything feel less chaotic.

Put the mango, yogurt, milk, and sweetener into the blender. If you’re using cardamom, toss it in now. I usually put the milk in first to help the blender blades get going without a struggle.

Step 2: Time to Blend!

Put the lid on tight and blend for about 2 minutes. You’re looking for a smooth, creamy texture. You’ll see the bright orange mango and white yogurt swirl together into a beautiful, pale orange color. Listen to the blender—when it sounds smooth and you don’t hear any more chunks of fruit flying around, you’re done.

Quick Tip: Try not to blend it for too long. Blending creates friction, which can warm things up. Two minutes is usually the sweet spot.

Step 3: Taste and Adjust

Okay, this is the most important step! Before you pour it out, grab a spoon and have a taste.

This is where you make it perfect for you.

• Is it sweet enough? If not, add a little more honey.
• Is it too thick? Add another splash of milk.
• Does it taste a little flat? Here’s a pro move: add a tiny squeeze of lime or lemon juice. It really brightens up all the flavors.

If you add anything, just blend for another 10 seconds to mix it in.

Step 4: Pour and Serve

Once it tastes just right, pour the lassi into two tall glasses. Chilling the glasses beforehand is a nice touch.

For a final flourish, sprinkle a tiny bit more ground cardamom on top. It looks pretty, and you’ll get a whiff of that amazing aroma right before you take your first sip.

Make It Your Own: Fun Variations

One of the best things about this recipe is that you can easily tweak it.

• Vegan Mango Lassi: Super easy. Use a plain plant-based yogurt (coconut yogurt is amazing here) and your favorite non-dairy milk like almond or oat milk.
• Spice it Up: Cardamom is classic, but you can play around! A few threads of saffron will add a beautiful color and flavor. A little ground ginger can add a nice zing. Or a splash of rose water will give it that fragrant, floral note you find in many restaurant lassis.
• The “Fancy” Version: Want to impress someone? Use high-quality canned Alphonso mango pulp. Garnish with crushed pistachios and a sprig of fresh mint. It looks incredible.
• Change the Fruit: When mangoes aren’t around, use this as a base for other fruits. Strawberry, peach, or banana lassis are all fantastic.

Serving and Storing Your Lassi

This drink is best served immediately, while it’s fresh and cold.

It’s amazing on its own, but it’s the perfect partner for spicy food. Think of it as the firefighter for your tastebuds when you’re eating a hot curry or spicy biryani. The creamy lassi cools everything down perfectly.

Got leftovers? Pour them into a sealed jar and pop it in the fridge. It’ll last for about a day. The lassi might separate a little—that’s totally normal! Just give it a good stir or shake before you drink it.

Here’s a fun idea for leftovers: pour the lassi into popsicle molds. You get these amazing mango lassi pops that kids (and grown-ups) go crazy for.

And there you have it! Everything you need to make an incredible Mango Lassi at home. I hope you have as much fun making it as you do drinking it!

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