Mango Lassi Indian Mango Smoothie

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

Today I’m sharing my mom’s easy mango lassi recipe with one small addition of saffron, and it comes together in a blender in 2 minutes! Lassi is a traditional summer drink that originated in the Northern Indian state of Punjab. It can be made either sweet or savory, but the base for both kinds is yogurt. The consistency of Lassi is very similar to a smoothie. Some popular flavors of lassi include salted lassi, sweet lassi, mint lassi and of course, Mango lassi, which is perhaps the most popular one!

What is Mango Lassi?

Mango lassi is an Indian smoothie made with unsweetened plain yogurt, mango pulp, sugar, milk, or water, and is typically flavored with ground cardamom, and occasionally with saffron.

Mango Lassi Ingredients

You just need three key ingredients for this recipe. Let’s take a look at these and some optional ingredients. I prefer to start with chilled ingredients as this drink tastes best cold. Mango: Pick ripe mangoes with firm skin, but a slight give. I like Ataulfo or Keitt since they have minimal fibers, which is perfect to achieve a creamy smooth texture. You’ll need about 2 fully-ripe mangoes. If using unsweetened mango pulp (24 Mantra brand) instead, use 1 cup. If using sweetened pulp, skip or adjust the sweetener. To use frozen mangoes, thaw them out and adjust the sweetener after blending. Yogurt: Use full-fat plain yogurt for creamy results. Alternatively, use 2% fat yogurt for a lighter lassi. I wouldn’t recommend non-fat yogurt in this recipe as you wouldn’t get the iconic creamy texture. You can also make mango lassi with greek yogurt. You’ll just have to add more liquid to thin it a bit. Sugar or Honey: Adjust the quantity of sweetener based on how sweet your mangoes are. Use sugar or honey, based on your preference. (Honey is relatively low on the glycemic index as compared to sugar.) Water or Milk: This totally depends on how creamy and thick your yogurt is. In a traditional Punjabi Mango lassi recipe, we mostly add water. But if your yogurt is not as creamy, add milk instead. Ground cardamom: I prefer to crush 5-6 cardamom pods in a mortar and pestle to release their seeds, and then crush them to a powder. Alternatively, use store-bought ground cardamom. 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. Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Mango Lassi

Here are step by step instructions and pictures for this 5-minute recipe: Peel and chop mangoes. Add mango cubes or mango pulp, yogurt, cold water (or milk), sugar (or honey), cardamom, and saffron in the blender jar.
Adjust the liquid based on the thickness of the yogurt. For a smoothie-like finish, add a few ice cubes as well. Blend it for 30-40 seconds till everything comes together like a creamy smoothie. If using a high-speed blender, use the smoothie button. Pour the lassi into serving glasses and garnish with the reserved 2-3 saffron strands. Serve chilled. Refrigerate leftovers.

Serving Suggestion

To enjoy a complete Indian restaurant experience at home, serve mango lassi with one of the following combinations:

Chana Masala, Aloo Gobi & RotiChicken Tikka Masala & Garlic Naan or Butter NaanLamb Korma, Bhindi Masala & Cumin Rice or Paratha

How to Store

How long does Mango Lassi last in the fridge? It stays good in the refrigerator for up to 2 days.
Can I freeze mango lassi? I wouldn’t freeze this 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. How to Store Leftover Mango Pulp? When using canned mango pulp, I store the leftover in these silicone freezer molds for later use. Once frozen, I pop the mango domes out and transfer them to a gallon-size freezer bag. Each dome is about ¼ cup.
Here’s another treat you can make with mango pulp: Mango Cheesecake

Try a Variation

Vegan Mango Lassi: Here’s how to make mango lassi without yogurt. You can make Vegan lassi using your favorite brand of dairy-free yogurt as well. Pick your favorite brand of unsweetened plain cashewgurt. I prefer Forager’s plain flavor for this lassi. If using a sweetened yogurt, skip or reduce the sugar/honey accordingly. As for liquid, add water or almond milk instead. Mango Milkshake: 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 full-fat milk and blend as per instructions. For a vegan milkshake use almond milk.

Recipe Tips & Notes

Chill ingredients: Mango lassi is best served chilled. Start with chilled mango and yogurt. This way you don’t have to add ice, which ends up diluting the flavors.Fresh Mango vs. Mango Pulp: Mango lassi can be made with fresh mangoes or canned mango pulp. If using mango pulp, be sure to pick unsweetened pulp. If using sweetened pulp, skip or adjust the quantity of sugar or honey accordingly. Mango Picking tip: For best results, pick non-fibrous ripe mangoes that have a slight give. That will result in a naturally sweet lassi and you’ll have to use fewer sweeteners.Texture customization: For a creamier taste in lassi, use full-fat yogurt and add milk instead of water. For a lighter lassi, use 2% low-fat yogurt and water. It gives it a creamy texture while keeping it light.