Mango Lassi with Mango Pulp or Fresh/Frozen Mango

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Widely popular and deliciously refreshing, this creamy mango lassi recipe comes together with just a few ingredients and is deliciously refreshing!

What exactly is Mango Lassi?

Mango Lassi is a blend of fresh yogurt, sweet mangoes, water and a touch of sugar. Mango Lassi is a very popular drink in Indian, Pakistan and Bangladesh and comes in many variations ranging from being a simple, refreshing summer drink to a special wedding toast depending on the flavoring ingredients and garnishes used.

Popular Indian sub-continent variations include adding cream or ice to make the lassi thicker and substituting salt instead of sugar to transform the sweet lassi into a savory drink ('nonta' or salty lassi) which is very popular in hot and humid climates. My grandmother (Nanu) once infused mango lassi with strands of saffron soaked in cream and then garnished it with slivered almonds brushed with edible silver as a special birthday treat for me.

Why we love this Mango Lassi Recipe?

Its a deliciously decadent, fruity and luscious drink.
The recipe is so easy - literally dump and blend.
All ingredients are easily available and canned mango pulp can be used when fresh mangoes are not in season.

Mango Lassi Ingredients

All the ingredients in this restaurant-style mango lassi recipe is easily available from local grocery stores. This lassi can be made with either fresh or frozen mangoes or store-bought mango pulp. Other ingredients include, unsweetened yogurt, butter milk, sugar (to taste) and ice cubes. We also include some optional ingredients like flavoring ingredients and garnishes that can also be added to enhance the layers of flavors of this drink.

The most important ingredient in this recipe is very ripe mangoes. The best mangoes will be meaty and sweet like Alphonso, Kent and Carabao. Kesar mangoes are one of best Indian mangoes to use for this recipe. Sour mangoes should never be used as no amount of sugar can mitigate the aftertaste. If it is not mango season - canned mango puree or pulp. Alphonso mango pulp is easily available online or at specialty stores. Purchase the unsweetened version if you can to better control the amount of sugar in the drink.
Traditional Indian lassi is made with curd, a yogurt-like product which is not as thick as the yogurt made in the United States. Curd is also more sour imparting a distinctive tart taste to dishes to which it is added. I use fresh, unsweetened plain yogurt (e.g., Dannon) in this recipe. Any type of fat content from plain whole milk to low-fat yogurt works with this recipe. Note that full fat yogurt gives the lassi a richer more authentic taste. Greek yogurts (e.g., Fage or Chobani) are not recommended as they give the lassi an overly creamy, thicker consistency with few sour notes.
I like using cold buttermilk because it is slightly sour. and helps replicate the lightly sour authentic taste of lassi. Remember lassi is not a milkshake - its not supposed to be thick, sweet and creamy. The buttermilk is just my personal preference - it can be substituted with any type of milk from whole milk to half and half. Non-vegan milks like almond or soy milk also work for this recipe.
Sugar is added to balance out and brighten the sweet lassi flavor. The amount to add will vary depending on the sweetness of the fresh or frozen mangoes or mango pulp and also the degree to which the tart flavor of the yogurt needs to be compensated. I like using white granulated sugar so that nothing interferes with the taste of the glorious mangos. However, if you like the taste you can also use brown sugar, honey, maple syrup or any sweetener of your choice - mango is very versatile and goes with pretty much everything.
Traditionally, lassi is poured over ice cubes to keep it very cold. I like to blend the ice cubes into the sweet mango lassi because I like the thicker taste.
Plain mango lassi can be enhanced by adding one or more flavoring ingredients like freshly made or store-bought ground cardamom pods, rosewater, saffron, vanilla, nutmeg and lemon or lime juice. To maximize the saffron flavor, Nanu soaked the saffron strands in some milk for at least 15 minutes before adding it to the lassi. Soaking the saffron helps hydrate the strands and release the flavors so you can maximize the flavor.
Garnishes while optional, add a personal touch which makes this drink a little more special. While some garnishes like mint sprigs and dried rose petals enhance the experience through fragrance and appearance, others like almond slivers, chocolate shavings and saffron add more dimension to the lassi. Personally I love a drizzle of nuts on my lassi as it gives a little crunch and tastes delicious! Mango chunks also make a great garnish because the pops of pure mango flavor makes the lassi explode with flavor.

How much mango pulp should I use?

You can substitute an equal amount of fresh pulp or canned pulp in this recipe - so use 2 cups mango pulp. Note that the store-bought mango pulp comes in both a sweetened and unsweetened version. My preference is always to use the unsweetened version so that I can control the amount of sugar in the recipe. If the only available pulp is sweetened pulp, I would start with about 1 ½ cups of mango and add more if needed.

How to make this Easy Mango Lassi Recipe

Step One: Pour the Indian Mango Lassi Recipe ingredients into the blender.

Step Two: Blend.

Step Three: Garnish (optional) and serve immediately!

Tips on Making the Best Indian Mango Lassi

Pick very ripe, sweet mangoes. My favorite type is Alphonso which are available fresh, frozen and in mango pulp form.
Reduce the tartness by adding more milk. Alternatively, increase the tartness by adding lemon or lime juice.
Greek yogurt can make the lassi too thick. dilute with milk or water as needed
Use unsweetened canned mango pulp. Some canned mangoes are sweetened and the cloying sweetness can ruin a good mango lassi.
A pinch of salt adds brightness. If you feel the flavors are too muted add a pinch of salt.
Elevate the lassi with garnishes. The flavoring ingredients and garnishes can quickly a basic mango lassi into something EPIC!

How long does mango lassi last in the fridge?

The best mango lassi is best served chilled, immediately. That being said, I always make extra and it lasts for about 2 days in the fridge. Stir the refrigerated lassi before serving, as the ingredients will separate.

Nutrition

A single serving of this Mango Lassi recipe has about 104 calories, 3.4 grams of protein, 2.5 grams of fat, and 18.2 grams of carbohydrates.

This recipe yields approximately 4 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Variations

One of the best things about this Indian Mango Lassi Recipe is the ability to be creative - while there are many popular versions, the ones below are my favorite:

Wedding Lassi using Dried Rose Petals, Slivered Almonds Brushed with Edible Silver or Gold: Add a tablespoon of rose water to the lassi. Garnish with dried rose petals and slivered almonds brushed with edible silver or gold. Great for the first drink shared by the bride and groom at their wedding.
Vegan Lassi: To make a vegan version, simply substitute coconut milk or cream and coconut yogurt. Another option is to use almond milk and almond yogurt. Coconut milk tends to give the lassi a richer flavor because of the higher fat content.
Saffron & Cardamom: Soak about 8 saffron strands in 2 tablespoons of cream (rest for 15 minutes). Add a dash of cardamom powder and cream infused saffron to the rest of the lassi ingredients and blend. Garnish each drink with a few strands of saffron. Awesome to toast a new mother during her baby shower.
Rosewater, Chocolate & Pomegranate: Add a tablespoon of rose water to the lassi ingredients. Garnish with shaved dark chocolate and pomegranate. It smells amazing. Surprise your loved one for Valentine's Day.
Vegan Mango Lassi: You can make a vegan mango lassi by substituting the yogurt with almond yogurt and the milk with a nut based milk. Add lemon juice for tartness. Great for serving to a friend with dairy restrictions.
Salty Lassi: Add about ⅛ teaspoon salt instead of sugar. You need to taste it to understand - one of the most popular lassi variations in India.
Ice Cream Float Lassi: Place a scoop of vanilla ice cream in the bottom of a tall serving glass. Pour the mango lassi on top! A fun twist on the ice cream float!
Other Fresh Fruits: While lassis are typically made with mangoes - there is no reason not to try the recipe with other seasonal fruit like fresh peaches, bananas and strawberries. So if you have fruit tree in your yard for example, lassi is a great way to use up fruit that is ripening too quickly!

Serving Suggestions

Mango Lassi is a fantastic summer drink and works really well with outdoor events like barbeques and pool parties. Mango Lassi goes really well with popular Indian foods like Chicken Biryani, Indian Beef Curry, Chicken Karahi and Chicken Korma.

A scoop of protein powder makes a mango lassi very creamy which is delicious as a breakfast drink.

Lassi FAQs

What is the difference between lassi and a smoothie?

A lassi can be sweet or savory and is made with curd or yogurt. Smoothies are sweet, can be made with or without yogurt.

What can I use instead of yogurt in mango lassi?

Instead of yogurt, you can use almond milk yogurt, sour cream, buttermilk or a little lemon juice to simulate the tart taste of yogurt. To add thickness, you could add soaked chia seeds or blend the lassi with ice, a small handful of nuts (like almond or pistachio), avocado or banana.

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5 from 18 votes