Mango Lassi Recipe
A good mango lassi is thick, cool and fragrant — ripe mango, whisked yoghurt and a hint of cardamom, blended just right.
Mango lassi is summer in a glass — thick, cool and golden, the fragrance of ripe mango folded into whisked yoghurt. It is the drink that appears the moment the season’s mangoes arrive, sipped slowly on hot afternoons and served at the end of many a meal. There is very little to it, which is exactly why the details count: a genuinely ripe, sweet mango and thick, fresh yoghurt do almost all the work.
Lassi in its plain and sweet forms has been a fixture of Indian kitchens for generations, and the mango version is the one everyone waits for through the year. Because the recipe is so short, there is nowhere to hide a dull mango or thin, sour yoghurt — but get those two right and you have a drink that tastes far more luxurious than the handful of ingredients would suggest.
Ingredients
- 1 large ripe mango (Alphonso or Kesar), peeled and chopped — about 1 cup pulp
- 1 cup thick yoghurt (dahi), chilled
- 2 to 3 tablespoons sugar, to taste (adjust to the mango)
- 1/4 teaspoon cardamom powder
- A splash of cold milk or water, if needed, to adjust consistency
- A few ice cubes (optional)
- Slivered pistachios or a pinch of saffron, to garnish
Picking the mango
The mango is the whole drink, so choose well. Alphonso and Kesar are the favourites because they are sweet, deeply fragrant and almost free of fibre, blending to a silky pulp. A ripe mango should give slightly when pressed and smell sweet at the stem end. If the only mangoes you can find are a touch stringy, blend them and pass the pulp through a sieve before mixing. Out of season, a good tin of Alphonso pulp makes a very respectable lassi.
How to make mango lassi
- Prepare the mango. Peel and chop the mango, discarding the stone. If the mango is at all stringy, you can blend and strain the pulp for a silkier drink.
- Blend. Put the mango, chilled yoghurt, sugar and cardamom into a blender. Blend until completely smooth and the colour turns an even, sunny gold.
- Adjust. Taste and add more sugar only if the mango needs it. If the lassi is thicker than you like, blend in a splash of cold milk or water; for a thicker drink, add a little more mango or yoghurt.
- Chill. Blend in a few ice cubes for an instantly cold lassi, or refrigerate for half an hour. It should be thick enough to coat the glass.
- Serve. Pour into tall glasses and finish with slivered pistachios and, if you like, a pinch of saffron on top.
Getting the balance right
Mango lassi lives or dies by its mango. A ripe, aromatic fruit needs barely any sugar and blends to a naturally thick pulp; an under-ripe one will taste flat no matter what you add. Thick, fresh yoghurt is the other half of the equation — it gives the lassi body and a gentle tang that keeps it from being cloying. Add liquid with restraint: a true lassi is meant to be thick, almost spoonable, rather than a thin milkshake. Let the mango lead and use everything else to support it. A pinch of cardamom is the traditional finishing note, quiet enough that it never competes with the fruit.
The yoghurt matters too
It is easy to fuss over the mango and forget the yoghurt, but the two are equal partners. You want yoghurt that is thick and freshly set, with a clean, mild tang — an old, very sour curd will fight the sweetness of the fruit and throw the whole drink off balance. If your yoghurt is on the thin side, hang it in a muslin cloth for half an hour to drain off the whey, and you will be rewarded with a noticeably richer lassi. Chilling the yoghurt and the mango beforehand also means you need less ice, which keeps the flavour concentrated rather than watered down. Blend just until smooth; over-blending can thin a lassi as it works air into the yoghurt.
Lassi beyond mango
Mango is the star of summer, but the lassi itself is a year-round drink with many faces. Sweet lassi is simply whisked yoghurt with sugar and a little cardamom, sometimes crowned with a spoon of clotted malai. Rose lassi adds a blush of rose syrup, while a sweet saffron lassi is a festive favourite in the north. There is also the savoury side of the family — the salted, cumin-spiked chaas or masala chaas that cools a spicy meal. Once you are comfortable with the basic method of whisking or blending yoghurt to the right thickness, every one of these is only a change of flavouring away.
Tips and variations
- Hung curd version: use strained, hung curd for an extra-thick, luscious lassi.
- Saffron mango lassi: soak a few saffron strands in a spoon of warm milk and swirl it through for colour and aroma.
- Rose note: a few drops of rose water alongside the cardamom is a pretty touch.
- Canned pulp: out of season, good-quality Alphonso pulp makes a very respectable lassi — just watch the sugar, as it is often pre-sweetened.
- Frozen mango: chunks of frozen ripe mango blend into a wonderfully thick, frosty lassi with no need for ice.
Serving it at its best
Presentation is half the pleasure of a good lassi. Serve it in tall glasses, well chilled, with a swirl of mango pulp or a pinch of saffron dropped on top and a few slivered pistachios to finish. Traditional kulhads — little unglazed clay cups — keep the drink cool and add a faint earthy note that suits it beautifully. Offer a thick straw or a long spoon, because a proper mango lassi should be thick enough that it does not simply pour away. If you are serving it after a meal, keep the portions modest; it is rich and satisfying, and a small glass is often just right as a sweet, cooling close to the table.
Storage and serving
Mango lassi is best enjoyed fresh, while the mango is at its most fragrant, but you can blend it an hour or two ahead and keep it chilled — just whisk it briefly before serving, as it settles. Serve it well chilled in tall glasses, on its own as an afternoon cooler or as a cool finish to a rich meal. It pairs beautifully with warm gulab jamun or a bowl of rice kheer on a festive table, the cold drink balancing the warm sweets. For more drinks, sweets and everyday cooking, browse the full kitchen recipes.
Frequently asked questions
Which mangoes are best for mango lassi?
Sweet, fibre-free varieties like Alphonso or Kesar are ideal because they blend to a smooth pulp. Any ripe, fragrant mango works; if it is stringy, blend and then strain. Canned mango pulp is a fine standby out of season.
How do I make mango lassi thick and creamy?
Use thick, well-set yoghurt (or hung curd) and plenty of ripe mango, and go easy on any added liquid. If you want it thicker still, blend in a spoon of malai or a little more mango. Chilled mango and yoghurt help without watering it down.
Should I add water or milk to lassi?
It depends on the consistency you like. A classic lassi is thick enough to need a straw, so add liquid sparingly. A splash of cold milk keeps it creamy, while a little water makes it lighter. Add gradually and blend to your preference.
Can I make mango lassi without a blender?
Yes, if your mango is soft and ripe. Mash it thoroughly to a smooth pulp, then whisk it hard with the yoghurt and sugar until well combined. It will be a touch less silky than a blended one but still lovely.
How much sugar does mango lassi need?
It depends entirely on how sweet the mango is. With a very ripe Alphonso you may need none at all. Taste first, then add sugar a little at a time. The mango should lead, with sweetness just supporting it.
Can I make mango lassi ahead of time?
It is best fresh, but you can blend it an hour or two ahead and keep it chilled. Give it a quick stir or whisk before serving, as it can settle. Avoid making it too far in advance so the mango flavour stays bright.