This 4- simple ingredients yogurt drink is made with a blend of yogurt and fresh and ripe mangoes, which are known as the king of fruit. Indian mango lassi is available in most Indian restaurants around the world and is sometimes served topped up with a variation of herbs and nuts. If you enjoy having mango lassi at Indian restaurants, you would love our homemade fresh mango lassi just as much. Just 10 minutes of your time is all you need to make this favorite drink of most Indian restaurant go-ers. Try our creamy mango lassi which will whisk you away on a tropical sandy beach!
Best Indian Mango Lassi Recipe
There is no denying it, we LOVE mangoes in our household! Whenever it is mango season, we love making amazing anything with mango flavor. This vegan avocado and mango sushi is top on my list! We eagerly wait for Indian mangoes such as Alphonso mangoes and Kesar mangoes to reach the UK once a year during the summer months. My Mum usually prepares Gujarati style keri no ras, fajeto and mango matho/shrikhand while Dad and I indulge in making this refreshing Indian lassi. It’s pure bliss especially when using fresh mangoes! On hot days, we rely on this restaurant style mango lassi and chilled easy mango mousse to keep us cool. Mango lassi is not strictly a traditional Indian drink but born from Indian restaurants who wanted to serve an alternative to sweet and salty lassi and it became a popular drink overnight.
Homemade Mango Lassi
Luscious Indian mango drink
Serve it to kids for a cooling and refreshing yogurt-based mango milkshake/smoothie
Uses up leftover mango pulp
Perfect for breakfast or as a dessert
No cooking required – always good news!
Authentic Mango Lassi Ingredients
- Mango pulp/mango nectar – the key ingredient to this recipe! Use fresh mango chunks where possible. Canned mango pulp, canned mango frozen mango pieces/slices work too. We used Alphonso mango pulp which is found easily in Indian stores, British supermarkets and the United States throughout the year.
- Greek yogurt – use the full-fat variety. Alternatively, use plain but still full-fat yogurt.
- Sugar – The sugar combats any sour taste from the mango. Adjust the amount of sugar according to the sweetness you want and depending on the fruit/mango pulp sweetness. Alternatively, use light honey. It is important that the honey is mild and light variety otherwise it will overpower the lassi. Use maple syrup or agave syrup but this may alter the flavour. Optional ingredients: To make the lassi even creamier you can add cold milk or cream – simply whisk with the yogurt. Add however much you want depending on the thickness you desire for your lassi. Some restaurants add vanilla icecream too. Lime juice – fresh or bottled to make a Mango and Lime Lassi
Variation
As a base Mango lassi is made with mango puree and yogurt, the rest is pretty flexible. Add a dash of cardamom powder or crushed seeds from a cardamom pods and you’ll have mango and ground cardamom lassi. A small pinch of saffron enhances the flavours of this lassi, be careful not to add too much as we want to keep the prominent flavours of the mango. Some crushed nuts on top of the lassi, lends some texture and crunch to the lassi and makes it richer. Pistachio is a good idea here. You may add other tropical fruits or fruit puree such as pineapple, passion fruits or papaya to enjoy tropical flavours. For a cooling and refreshing effect few drops of rose extract or rose water makes a lovely change too, garnish the drink with rose petals. Use seasonal fruit such as strawberries to make strawberry lassi For a lighter version, use low fat yogurt with fresh mango, and skip the sugar. Sweet lassi is essentially sweetened thinned out yogurt, so you can leave out the mango and simply make a sweet version of lassi.
How to serve Mango Lassi?
You will want to serve chilled lassi. If you have not used chilled yogurt or frozen mango cubes put the lassi in the freezer for 10 minutes before serving. For thicker lassi, I wouldn’t recommend adding any ice cubes to the lassi as it will make lassi watery. I love it first thing in the morning for breakfast with No onion potato and sweetcorn seviyan upma. It is such a filling start to the day. One of the best ways to enjoy lassi is with any spicy Indian meal or Maru Na Bhajia. It is my favourite drink with any Indian food! Just top it up in serving glasses, add a few saffron strands, a touch of cardamom and serve in a garden party for a eye catching beverage.
How to Store lassi?
Fridge – this easy mango lassi recipe is best enjoyed as fresh as possible, but if any leftover store in an airtight container or sealed bottle and keep in the refrigerator for 8-10 hours. Freezer – Pour it in the popsicle moulds and make summer treat for just like we made Mango, Basil and Cashew Yogurt Popsicle. Pour it in the ice cubes tray and use few at a time in making a smoothie with other ingredients.
How to make Mango Lassi
The recipe of mango and lime lassi is pretty straight forward and quick that even your 10-year-old can have a go at too, its just sweet mango blended with yogurt. Blend together the mango flesh and yogurt in a blender or use an immersion blender. Use a little milk at a time or water to thin out as needed. Taste for sweetness and then add sugar. If using canned mango pulp, you don’t even need a blender, just use a balloon whisk to combine everything. Serve lassi in serving glasses.
Tips for best Mango Lassi
To achieve best mango lassi use mangoes that are available in the summer season which are fresh, ripe and sweet. You could use any variety of mangoes. I prefer Alphonso because it is of the highest quality, but as long as the other varieties are pulpy, juicy, fleshy and have a sweet taste you can also use them. Indian mango varieties like kesar and dusheri works well and are available in Indian grocery stores or an Indian market stall that sells fresh fruit. It is not worth using mangoes that are fibrous or stringy as it wont give the desired consistency. If you find that the mangoes are more sweet, then you need to add less sweeteners. Chill the mango lassi for at least 2 hours before serving, it tastes better that way. Use fresh sweet mangoes for best results but you could make this lassi with store-bought mango pulp which is available as canned mango pulp. This is handy for when mangoes are not in season I freeze mango pulp and make various goodies with it throughout the year. You will need to adjust the amount of sweetener if using canned pulp, as many of them are loaded with sugar. Low-fat yogurt, plain yogurt or Greek style yogurt or other whole milk yogurt can be used. For low-fat options, make the lassi with skimmed milk yogurt or low fat yogurt according to personal preference.
Other Lassi Recipe
Mango Cheesecake Lassi Kefir Lassi Rose Lassi Piyush/Piyush Lassi Caramel Lassi Tropical Lassi Strawberry Lassi Note: This post was originally created in June 2013, but since we have updated the post with new pictures and content.
