How to Make Mango Lassi
Blend ripe mango chunks with thick yogurt, a splash of milk, and a touch of sugar until smooth and creamy. The key is using really ripe mangoes and full-fat yogurt — this creates the rich, velvety texture that makes lassi so satisfying. Takes three minutes and tastes like liquid sunshine.
- Difficulty
- Easy
- Total time
- 40 min
- Hands-on
- 10 min
- Serves
- 2
- You will need
- blender, measuring cups, measuring spoons, knife, cutting board
Ingredients
- 1-2 mangoes
- 1 cup thick, full-fat yogurt
- 1/4 cup cold whole milk
- 2 tablespoons sugar
Step by step
Choose your mangoes
Use ripe mangoes that give slightly when pressed. Alphonso or Ataulfo work best, but any sweet variety will do. You need about 1 cup of mango flesh, so plan on 1-2 mangoes depending on size.
Prep the mango
Peel and cube the mango, removing all the flesh from the pit. Toss any stringy bits — they'll make your lassi chunky in an unpleasant way.
Gather your dairy
Use 1 cup of thick, full-fat yogurt. Greek yogurt works, but traditional whole milk yogurt gives the most authentic texture. Add 1/4 cup of cold whole milk.
Add sweetness
Start with 2 tablespoons of sugar. Taste your mango first — if it's very sweet, you might need less. Some people use honey, but sugar dissolves more completely.
Blend everything
Combine mango, yogurt, milk, and sugar in a blender. Blend for 30-60 seconds until completely smooth. The mixture should be thick but pourable.
Adjust and chill
Taste and add more sugar if needed. If it's too thick, add milk a tablespoon at a time. Chill for at least 30 minutes before serving.
Questions people ask
Can I make lassi without a blender?
You can mash very ripe mango with a fork and whisk everything together, but it won't be as smooth. An immersion blender works in a pinch.
How long does homemade lassi keep?
Two days in the refrigerator, but it's best within 24 hours. The mango flavor fades and the texture can separate after that.
Why is my lassi too thin?
Your yogurt probably wasn't thick enough, or your mango had too much water content. Next time, strain the yogurt for an hour first, or use less milk.
Can I use canned mango?
Fresh is always better, but canned mango in syrup works if you drain it well and reduce the added sugar. Avoid mango in water — it lacks flavor.
Tips
- Chill your glasses in the freezer for 10 minutes before serving — cold glasses keep the lassi at the perfect temperature longer
- If your mango isn't quite ripe enough, roast the chunks in a 400°F oven for 10 minutes to concentrate the sweetness
- Make it the night before — the flavors meld together beautifully and the texture becomes even smoother
- Save overripe mangoes in the freezer specifically for lassi — they blend up perfectly even when they're too soft to eat fresh
Variations
- Cardamom Mango Lassi: Add a pinch of ground cardamom to the blend. Start small — cardamom can overpower the mango if you're heavy-handed.
- Vegan Mango Lassi: Replace yogurt with thick coconut yogurt and use coconut milk instead of dairy milk. Needs a bit more sweetener to balance the coconut flavor.
- Salty Mango Lassi: Skip the sugar and add 1/2 teaspoon of salt instead. This savory version is surprisingly refreshing and popular in Punjab.
- Frozen Mango Lassi: Use frozen mango chunks instead of fresh. Add less milk since the frozen fruit will dilute as it melts. Creates an almost smoothie-like thickness.
More: Indian snacks, Indian cooking and aloo gobi.