The Best Restaurant Style Mango Lassi Recipe

Mango lassi is our favorite summer drink to make when mangoes are in season. This yogurt-based drink made with fresh mangoes is a dream come true. It has the texture of a smoothie just like our chocolate peanut butter smoothie, created with simple and easy ingredients. 

The taste of this mango milkshake proves why it’s popular in Indian restaurants! The mango chunks are a natural sweetener that pairs perfectly with yogurt and the rest of the ingredients. 

Pair it with butter chicken and naan for a truly authentic Indian food experience.

What Is Lassi?

Lassi is a traditional drink from the Indian subcontinent that’s simple yet delicious. It’s kind of like a smoothie but made with yogurt or dahi instead of milk or ice cream.

This refreshing beverage is typically enjoyed chilled, and it can be sweet or savory, depending on the ingredients you add.

The most popular version is the sweet lassi which often includes fruits like mango, giving it a sweet, tropical twist. Strawberry lassi is also gaining popularity here in North America. So, next time you’re in the mood for a cool, creamy treat, give lassi a try!

What Is Mango Lassi?

Mango Lassi is made by mixing ripe mangoes, yogurt, milk, and a little bit of cardamom. Just think of it as a kind of thick, fruity milkshake that’s good for you.

It’s a cool, refreshing treat that people love to drink when the weather gets hot, and it’s also really easy to make at home!

To get that restaurant quality and flavor, you’ll want to use a combination of mango chunks and mango pulp. I’ll show you how to make lassi in three different ways, first: using fresh or frozen mangoes, second: using only canned mango pulp and third: combining both.

Why You’ll Love This Recipe:

Here are a few reasons why you’ll be absolutely obsessed with this Mango Lassi:

1. Taste: The heavenly blend of sweet mangoes, tangy yogurt, and aromatic cardamom tantalize the taste buds, offering a unique flavor with each sip.
2. Health Booster: Loaded with vitamins A and C from mangoes, probiotics from yogurt, and digestive benefits from cardamom, this drink is a powerhouse of nutrients.
3. Easy to Make: It’s incredibly easy to prepare! All you need are some simple ingredients and a blender.
4. Versatile: It can be made with fresh mangoes when in season or canned mango pulp any time you crave a glass of lassi.

Ingredients

Here is all you’ll need to make a super delicious Lassi Mango Drink. Scroll down to the recipe card for measurements.

Mango – fresh mangos or even canned mango pulp or mango puree. 

Yogurt – I like to use plain whole milk yogurt or curd (Indian yogurt). A dairy-free alternative like almond, soy, or coconut yogurt can be used for a vegan version. Greek yogurt can also be used for a thick, creamy texture. Low-fat yogurt can also be used if you’re watching your calorie intake.

Sugar – You can substitute sugar with honey, maple syrup, agave nectar, or any sweetener of your choice. The amount of sweetener can be adjusted according to the sweetness of the mango and your personal preference.

Milk – Use whole milk for maximum flavor. For a lactose-free or vegan lassi, opt for almond milk, soy, or oat milk

Cardamom – While cardamom adds a unique flavor to the lassi, it can be omitted or replaced with a pinch of saffron or cinnamon. Use store-bought ground cardamom or crush some cardamom pods using a mortar and pestle.

Ataulfo mangoes or honey mangoes are the best mangos to use for lassi. They have a nice and sweet flavor that really shines through in the drink.

Alphonso mangoes are another great option and can be found in many grocery shops.  Make sure the mangoes are really ripe.

When in season if you can get hold of Indian mangoes or Pakistani mangoes they’re the best!

Tip: To ripen mangoes, place them in a brown bag in a cool dark place. Alternatively, you can keep them with other fruits or even with onions to ripen them fast.

Prep mangoes: To prepare mangoes for your lassi, start by washing the fruit thoroughly under running water. Next, place the mango on a chopping board with the stem side down.

Cut along the sides of the pit, creating two large ‘cheeks’. Scoop out the flesh from these cheeks with a spoon. For the remaining part around the pit, slice as much flesh as you can. Once the flesh is separated, discard the pit.

Now, you can chop the mango flesh into small chunks or directly add them to a blender if you’re immediately making the lassi.

Tip: Frozen mangoes are just as nutritious and offer the added convenience of being pre-cut and ready to use. Just remember to thaw them a bit before blending to ensure a smooth and creamy consistency.

Blend: Combine mango, yogurt, milk, sugar and cardamom powder in the blender and blend until smooth. Pour into serving glasses. Refrigerate until ready to serve. Garnish with a few saffron strands, pistachios or even mango cubes.

I’ve had mango lassi in many Indian restaurants and they often use a combination of both fresh mango and canned mango pulp. Or it’s made only using mango pulp. You can never replicate the restaurant style without this.

To make lassi using mango pulp, blend pulp, yogurt along with milk and cardamom. Mango pulp comes sweetened so taste and add sugar as needed.

Canned mango pulp is convenient to have when you don’t have fresh or frozen mangoes in hand. So stock up on them on your next grocery visit!

Expert Tips

• Quality of Mangoes: Opt for ripe, juicy mangoes as they lend a natural sweetness and rich flavor to the lassi. Atualfo, Alphonso and Kesar mangoes are excellent choices.
• Consistency: Adjust the thickness of your lassi by varying the yogurt and milk quantity. More yogurt yields a thicker lassi while less will make it thinner.
• Balancing Sweetness: Always taste your mangoes before adding sugar. If the mangoes are naturally sweet, you might need less sugar than you think.
• Chill it: Mango lassi is best served cold. You can either chill the lassi in the refrigerator before serving or blend it with some ice cubes for an instant chill.
• Garnishing: For a beautiful presentation and added texture, garnish your Mango Lassi with a few chopped mango pieces, a dollop of yogurt, mint leaves, a sprinkle of crushed pistachios or a few strands of saffron.

Storage

If you happen to have any leftovers or if you’ve made a larger batch, just pour the remaining lassi into an airtight container or a mason jar with a tight lid. Pop it into the refrigerator where it can stay fresh for up to 24-48 hours.

However, for the best flavor and texture, I recommend enjoying your Mango Lassi soon after preparation. Just keep in mind to give it a good stir or shake before serving if it has been sitting in the fridge for a while.

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