This mango lassi is one of those drinks I make ALL summer long, and for good reason. It's thick, creamy, perfectly sweet, and loaded with real mango flavor. If you've ever had one at a restaurant and wondered how they get it so good, this is the recipe that gets you there.
Growing up in Pakistan, lassi was a summer staple at home. We'd drink it after meals or just to cool down on those unbearably hot days. Mango lassi wasn't always the version we made (plain sweet lassi or mango milkshakes were more common), but once I started making it myself, it quickly became my FAVORITE.
The key to a great mango lassi is using ripe mangoes, good quality yogurt, and a splash of mango pulp to really push that mango flavor over the top. It takes about 5 minutes, everything goes into a blender, and the result is better than anything you'll get at a restaurant.
Ingredients
Here's everything you need and why it matters.
Ripe Mango (1 cup, chopped) - This is the star of the recipe. Use whatever mangoes you can find, but make sure they're RIPE. Champagne mangoes (also called Ataulfo or Honey) work beautifully. If you can get your hands on Pakistani or Indian varieties like Chaunsa or Anwar Ratol, even better. Frozen mangoes from the store also work great.
Plain Whole Milk Yogurt (1/2 cup) - This is what gives lassi its signature tangy, creamy body. Use the thicker part of the yogurt for the best results.
Whole Milk (1/2 cup) - Milk keeps the lassi smooth and pourable instead of overly thick and heavy.
Sweetened Mango Pulp (2 to 4 tablespoons) - This is optional but I HIGHLY recommend it. Indian mango pulp (usually made from Alphonso or Kesar mangoes) adds an extra layer of mango flavor and that beautiful golden color. You can find it at most South Asian grocery stores.
Sugar (1.5 to 2 tablespoons) - Adjust based on how sweet your mangoes are. I use cane sugar, but any sweetener you prefer works.
Ice Cubes (4 to 5 large) - Ice chills the lassi and adds water content so it's not too heavy. If you're using frozen mango, use fewer ice cubes.
How to Make Mango Lassi
Step 1: Prep the Mango
If you have the time, chop your ripe mango into small cubes and freeze them before making the lassi. Frozen mango gives you a better texture, stronger mango flavor, and keeps the drink cold until the last sip. If you don't have time to freeze, fresh works just fine.
Step 2: Blend Everything
Add the mango, yogurt, milk, mango pulp (start with the lower amount), sugar (start with the lower amount), and ice cubes to a blender. Blend on high until completely smooth.
Step 3: Taste and Adjust
This is the most IMPORTANT step. Taste the lassi and adjust. Add more sugar if you want it sweeter. Add more mango pulp for a stronger mango flavor and deeper color. Add a tablespoon or two of yogurt if you want more tang.
Step 4: Pour and Serve
Pour into glasses and serve immediately. You can garnish with a few mango cubes or a sprig of mint on top.
Tips for the BEST Mango Lassi
Freeze your mango first. I know it sounds like an extra step, but it makes a REAL difference. The lassi stays cold, the texture is thicker, and the mango flavor comes through stronger.
Use ripe mangoes. This is non-negotiable. Unripe mango will give you a bland, starchy lassi. If your mango is soft, fragrant, and golden, it's ready.
Start with less sugar and pulp. Every mango is different. Some are naturally VERY sweet, others need a little more help. Taste as you go and adjust.
Don't skip the mango pulp if you can find it. It's what gives restaurant-style mango lassi that deep, rich mango taste. Without it, the lassi is still good, but with it, it's on another level.
Use the thick part of your yogurt. Scoop from the thicker, creamier part rather than the watery whey on top.
How to Store Mango Lassi
Mango lassi is best served fresh and cold, right after blending.
If you need to store it, keep it covered in the fridge. It stays fresh for up to 24 hours before the flavor starts to fade. Give it a quick stir before serving.
Mango Lassi Recipe
Ingredients
- 1 cup ripe mango chopped (frozen recommended)
- 1/2 cup plain whole milk yogurt
- 1/2 cup whole milk
- 2 to 4 tablespoons sweetened Indian mango pulp optional but recommended
- 1.5 to 2 tablespoons cane sugar
- 4 to 5 large ice cubes use fewer if using frozen mango
Instructions
- If time allows, chop the ripe mango into small cubes and freeze them before making the lassi for the best texture and flavor.
- Add the mango, yogurt, milk, mango pulp (start with the lower amount), sugar (start with the lower amount), and ice cubes to a blender.
- Blend on high until completely smooth and no longer icy.
- Taste and adjust. Add more sugar for sweetness, more mango pulp for stronger mango flavor, or a tablespoon of yogurt for more tang.
- Pour into glasses, garnish with mango cubes or mint if desired, and serve immediately.
Notes
- Freeze ripe mango before blending for the best texture, flavor, and temperature. Fresh mango works too if you're short on time.
- Use ripe mangoes only. Unripe mango will result in a bland lassi.
- Start with the lower amounts of sugar and mango pulp, then taste and adjust.
- Mango pulp is optional but highly recommended for restaurant-style flavor and color. If not using pulp, add extra mango (up to 1.25 cups total) and a bit more sugar.
- Store covered in the fridge for up to 24 hours. Stir before serving.
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