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    Home » Beverages » Indian Drinks

    Mango Lassi

    Published: Jun 20, 2023 · Last Modified: Jun 20, 2023 by Kanan Patel / 2 Comments

    Jump to Recipe Pin Recipe
    A glass of mango lassi garnished with saffron the pistachios.

    This thick, creamy, delicious Indian mango lassi will quickly become your new go-to. So from now on, you will not miss your Indian restaurant favorite. Because you can make it at home in under 10 minutes.

    A glass of mango lassi garnished with saffron the pistachios.
    Jump to:
    • What Is Mango Lassi?
    • ❤️ You’ll Love This Recipe
    • 🧾 Ingredient Notes
    • 👩‍🍳 How To Make Mango Lassi? (Pics)
    • 💭 Tips To Make BEST Mango Lassi Recipe
    • 🥣 Storage Instructions
    • 📋 Recipe Card
    • ⭐ Reviews

    What Is Mango Lassi?

    Lassi is a yogurt-based Indian beverage with a smoothie-like consistency that originated in Punjab. 

    Traditionally, Lassi is made by hand-churning homemade yogurt with sugar (or salt & spices to make salted lassi) and water until it is smooth and frothy.

    Over time, flavored lassis become popular like this mango lassi, rose lassi, strawberry lassi, etc. 

    Mango lassi is a refreshing, cooling beverage made from sweet, ripe mangoes, yogurt, milk, and sugar. It is flavored with cardamom powder and sometimes with rose water. It is often garnished with saffron and pistachios. This is the perfect beverage to beat the summer heat.  

    Mango lassi is more popular here in the USA (in Indian restaurants) than in India. 

    In India, it usually gets really hot during the summer season. If you are staying out for a long time under the sun, you might be hit with heat stroke (aka lu lagna). To beat this kind of heat stroke, yogurt and other cooling ingredients (like cucumber, and mint) help a lot.

    So, most Indians consume yogurt every day during the summer season. It can be in beverage form (lassi, chaas, mint juice) or it can be raita or kadhi.

    ❤️ You’ll Love This Recipe

    • Taste & Texture: Smooth, creamy, thick yet pourable consistency with the right balance of sweetness from mangoes and tartness from the yogurt
    • Same as your favorite Indian restaurant: Trust me, follow the ingredient proportion as mentioned and you’ll have the best mango lassi recipe ever. And it might taste even better than the restaurant one. 
    • Quick to make: Making homemade mango lassi from fresh mangoes takes just 10 minutes (that includes peeling, chopping mangoes to blending into a blender).
    • Easy to make: The method is super simple just like any smoothie recipe, add everything into a blender and blend until smooth. Pour into the glass and enjoy.

    🧾 Ingredient Notes

    You’ll need 5 main ingredients. Plus, 2 garnishing ingredients which are optional. 

    Mango lassi ingredients in bowls and cup with labels.

    Yogurt: 

    • Most Indians make yogurt at home, this fresh yogurt is not sour and makes the best lassi. Though you can use store-bought yogurt as well. 
    • Highly recommend using full-fat yogurt to get the best creamy texture. However, you can use fat-free or low-fat yogurt but you’ll see the texture difference.
    • Always use chilled yogurt right from the fridge.

    Mangoes:

    • Fresh: I highly recommend using fresh and perfectly ripe, sweet mangoes for making lassi. Slightly unripe or slightly sour mango doesn’t taste good in lassi. So make sure to use ripe mangoes.
      • In India, Alphonso mango (hapus keri) is the best choice. Since it is a little expensive fruit, the next best choice is Kesar. You can mix both as well.
      • Here in the USA, Ataulpho mango (a Mexican fruit) is a good variety to make lassi.
    • Frozen: You’ll find the packet of frozen Alphonso mango pulp or chopped mangoes in the freezer section in your nearby Indian grocery stores. You can use that as well. 
    • Canned pulp: Or simply use canned mango pulp that is easily available in Indian grocery stores.

    Milk: Full-fat whole milk is recommended for a creamy texture. However, you can use low-fat or fat-free milk.

    Sugar: A small amount of sugar is needed to make mango lassi perfectly sweet.

    Cardamom powder: Take green cardamoms, open the pods, and remove the seeds. Crush these cardamom seeds into a powder using a mortar and pestle. 

    Saffron and Pistachios: It is used as a garnishing for a photography purpose, you can easily skip them. 

    👩‍🍳 How To Make Mango Lassi? (Pics)

    1) Take yogurt, milk, chopped mangoes, sugar, and cardamom powder in a blender.

    2) Blend it until smooth.

    Collage of 2 images showing ingredients in the blender and ready mango lassi.

    3, 4) Pour into serving glasses.

    5) Garnish with chopped pistachios and saffron. Serve right away. 

    Collage of 3 images showing pouring lassi into glasses and garnished with saffron, pistachios.

    💭 Tips To Make BEST Mango Lassi Recipe

    Chilled ingredients:  

    • Mango lassi tastes best when served chilled. 
    • Make sure to use chilled milk and yogurt right from the fridge. 
    • Plus, chill the mango for a few hours before chopping and using it to make lassi. 

    The color of mango lassi: The color of the lassi is purely dependent on the variety of mango you used. If using canned mango pulp then you will get a brighter color than mine. Just so you know, I have used ripe Ataulfo mangoes (aka Champagne mangoes) here.

    Variations:

    • Slightly rose-scented: Add 2 teaspoons of rose water.
    • Saffron-flavored: Warm up the milk, add 4-5 crushed saffron stands, and mix. This way saffron will release its color and maximum flavor. Chill this milk in the fridge. Use this saffron-flavored milk while making lassi. 
    • Vanilla-flavored: Skip the cardamom powder and add 1 teaspoon of pure vanilla extract.
    • Cinnamon: Add around ¼ teaspoon of ground cinnamon.

    🥣 Storage Instructions

    • Mango lassi should be consumed fresh (meaning within an hour after making it). As you store, lassi will change its color due to the oxidization of mangoes. 
    • However, mango lassi made from canned pulp can be stored in the refrigerator for around 1-2 days.
    • Freeze leftovers: Freeze into popsicle molds and you’ll have delicious mango yogurt popsicles ready once frozen. 
    Mango lassi glass with 2 more glasses in the back.

    Check Out Other Indian Beverages

    • Aam panna
    • Shikanji
    • Nimbu pani
    • Badam milk
    • Rose milk
    • Thandai recipe

    Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    A glass of mango lassi garnished with saffron the pistachios.
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    Mango Lassi Recipe

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    This thick, creamy, delicious Indian mango lassi will quickly become your new go-to. Make your Indian restaurant favorite at home in under 10 minutes.
    Author: Kanan
    Course: Beverage
    Cuisine: Indian
    Calories: 158kcal
    Servings 3
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup Plain yogurt full-fat
    • ½ cup Milk
    • 1 ½ cups Mangoes chopped (or 1 cup mango pulp, canned or frozen)
    • 2-3 tablespoons Sugar
    • ¼ teaspoon Green cardamom seeds powder
    • 3-4 strands Saffron for garnishing, optional
    • 1 tablespoons Pistachios chopped, for garnishing, optional
    Prevent your screen from going dark

    Instructions 

    • Take yogurt, milk, chopped mangoes, sugar, and cardamom powder in a blender.
    • Blend it until smooth.
    • Pour into serving glasses.
    • Garnish with chopped pistachios and saffron. Serve right away.

    Notes

    Chilled ingredients:
    • Lassi tastes best when served chilled.
    • Make sure to use chilled milk and yogurt right from the fridge.
    • Plus, chill the mango for a few hours before chopping and using it to make lassi.
    The color of mango lassi: The color of the lassi is purely dependent on the variety of mango you used. If using canned mango pulp then you will get a brighter color than mine. Just so you know, I have used ripe Ataulfo mangoes (aka Champagne mangoes) here.
    Storage: This lassi should be consumed fresh (meaning within an hour after making it). As you store, lassi will change its color due to the oxidization of mangoes. However, lassi made from canned pulp can be stored in the refrigerator for around 1-2 days.

    Nutrition

    Calories: 158kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 345mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1045IU | Vitamin C: 31mg | Calcium: 160mg | Iron: 0.3mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Davinder

      April 22, 2016 at 1:18 pm

      After long time I have seen Mumbai street food.recipes like sev puris are fabulous.

      Reply
      • Kanan

        April 22, 2016 at 2:09 pm

        sev puri recipe is here - https://www.spiceupthecurry.com/sev-puri-recipe/

        Reply

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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