Original Mango Lassi Recipe (4-Ingredient Only)

Mango Lassi is a refreshing and thirst-quenching non-alcoholic drink, native to the Indian subcontinent, perfect for summer and any time of day. It's a sweet and exotic variation on the classic recipe, namkeen, made with homemade yogurt, called dahi, cumin or cardamom powder, water, and salt. It was originally created to accompany main dishes and mitigate their spiciness.

This recipe is very quick and easy to make: simply clean and cut the fruit, blend it, and combine it with plain yogurt, milk, and sugar. Refrigerate the mixture for at least 1 hour before pouring it into glasses. If you prefer a thicker, dessert-like consistency, you can use Greek yogurt; you can also make a vegan version using almond milk and plant-based yogurt.

Mango Lassi's Origins

Mango lassi is a variation of lassi, a traditional yogurt-based drink that originated in the Punjab region of India and Pakistan centuries ago. Originally, lassi was a simple blend of yogurt, water, and sometimes salt or spices, consumed to cool the body and aid digestion in hot climates. Over time, sweeter versions emerged, especially with the addition of fruit. Mango lassi likely developed as mangoes became widely cultivated and celebrated across India, particularly during the summer season. By blending ripe mango pulp with yogurt, sugar, and sometimes cardamom, this version transformed a humble, savory drink into a rich, refreshing, and dessert-like beverage, which has since become one of the most popular Indian drinks worldwide.

What Are The Best Mangoes For Mango Lassi?

For mango lassi, the best mangoes are sweet, low-fiber varieties that blend smoothly and deliver a rich flavor. In the U.S., excellent choices include Ataulfo (also called honey or champagne mangoes), which are especially creamy and naturally sweet, and Kent or Keitt mangoes, which are also less fibrous than others like Tommy Atkins.

You can also use frozen mango. In fact, it works very well. Frozen mango is often picked at peak ripeness, so it’s flavorful, and it also gives the lassi a thicker, colder, almost smoothie-like texture without needing ice. Just let it soften slightly before blending for the best consistency.

How to Serve Mango Lassi

You can serve mango lassi, chilled from the fridge, as a delicious and healthy afternoon snack, or as a light after-dinner drink to cleanse the palate. It's also ideal for breakfast, paired with dried fruit and granola. To make it even more elegant and aromatic, you can garnish it with a few mint leaves or dust the surface with a light dusting of cinnamon or cardamom.

If you prefer a more thirst-quenching drink, you can add some ice cubes to the mango before blending. You can also enrich the lassi with chocolate chips or chopped pistachios, making it even more delicious.

How to Make Mango Lassi

Step 1

Step 1

Peel the mango with a potato peeler.

Peel the mango with a potato peeler.

Step 2

Step 2

Cut it into pieces, removing the stone and trying to get as much pulp as possible.

Cut it into pieces, removing the stone and trying to get as much pulp as possible.

Step 3

Step 3

Transfer the pulp to a blender and blend until smooth and homogeneous.

Transfer the pulp to a blender and blend until smooth and homogeneous.

Step 4

Step 4

Pour the resulting puree into a large bowl.

Pour the resulting puree into a large bowl.

Step 5

Step 5

Add the plain yogurt.

Add the plain yogurt.

Step 6

Step 6

Add the milk and finally the sugar.

Add the milk and finally the sugar.

Step 7

Step 7

Mix well with a whisk, then place in the fridge for at least 1 hour.

Mix well with a whisk, then place in the fridge for at least 1 hour.

Step 8

Step 8

Serve your mango lassi in glasses, garnished with mint leaves.

Serve your mango lassi in glasses, garnished with mint leaves.

Storage Instructions

A homemade mango lassi will typically last about 1 to 2 days in the fridge when stored in an airtight container. Because it’s made with fresh fruit and yogurt, it’s best enjoyed as soon as possible, when the flavor is brightest and the texture is smooth.

After a day, you might notice some separation (which is normal) — just give it a good stir or shake before drinking. If it develops a sour smell, off taste, or unusual texture, it’s better to discard it.