Mango Lassi

Photography Credit: Elise Bauer

Do you like mango lassis? A favorite drink at Indian restaurants, they’re easy to make at home. Lassis come in all kinds of flavors, some are salty, some are sweet, some have mint, some have fruit. A mango lassi is basically a yogurt based mango milkshake or smoothie.

You can use either canned mango pulp or cubed fresh mango. If you use fresh, you’ll want to use a ripe, sweet mango. If your mango isn’t ripe enough it will be too tart and you’ll have to add more sugar or honey than you would like.

A little ground cardamom sprinkled on top is perfect!

Mango Lassi Recipe

  • Prep time: 10 minutes
  • Yield: Makes about 2 cups

Depending on how ripe and sweet your mango is, or if you are using canned and already sweetened mango pulp, you will need to add more or less honey or sugar to the lassi.

If you have cardamom pods, crush the pods to remove the seeds, then grind the seeds with a mortar and pestle.


  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 cup chopped very ripe mango (see how to peel and chop mango), or a cup of canned mango pulp
  • 4 teaspoons honey or sugar, more or less to taste
  • A dash of ground cardamom (optional)
  • Ice (optional)


Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes.

If you want a more milkshake consistency and it's a hot day, either blend in some ice as well or serve over ice cubes.

Sprinkle with a tiny pinch of ground cardamom to serve.

The lassi can be kept refrigerated for up to 24 hours.

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Turmeric Mango Lassi from Local Haven

Showing 4 of 28 Comments

  • Gillian Zyland

    I’ve only read about half of the comments, so possibly someone has already said this in the part I didn’t get to, but I have made many mango lassis using all different recipes and variations, and I’ve found that BY FAR, the very best ones are made with *frozen* mango that you can usually buy in 1 lb (16 oz) bags at the supermarket year-round. Not only does it purée much more easily in the blender with no pieces left, it is also completely free of that chalky taste/feel that you often get with fresh mangoes if they’re not perfectly precisely ripe. AND it ensures that your drink comes out very cold and stays cold for a long time if you like to sip it slowly (warm lassi is grrrroooossss)!
    Anyway, FROZEN FRUIT is the key to cold, smooth, refreshing mango perfection!

  • Moira

    I followed the recipe except used almond milk and added a little saffron. My mango is frozen and really good – tastes almost like fresh when thawed. I didn’t add any sugar as I find the natural sweetness of the mango was enough for me (I don’t like too sweet and am trying to cut out sugar as much as possible). Very refreshing and delicious on a hot day.

  • Kajal kaur

    Hi guys i dont know if this tip has been posted already but its the best one i have for mango lassi- use tins of mango pulp! Can be found in asian food stores or even some supermarkets stock them nowadays- it’s quicker and easier than using fresh mangoes and makes loads more.

  • Dan

    Summer in Australia is a perfect time for Mango Lassi (or a variation!!!)
    1/2 mango
    100ml coconut milk
    thumbnail size piece of turmeric
    pinch of cayenne or small piece of chilli (to taste, only want to taste not feel the chilli)
    squirt of honey (about 2 teaspoons)
    200 grm of natural Yogurt
    top up to desired consistency with almond milk

    I like my Lassi think so 200 ml of almond milk was lovely!!
    this makes about 600ml of magic ;-)


  • mollie

    I was so happy when I found this because it is so easy to make but in my blender the mango didn’t end up getting chopped finely or smoothly so I have tiny pieces in the drink which makes it very unpleasant. I also had to use about 10 tspns of sugar too because plain yogurt is just…yuck! I just wish that my blender could make the mango finer because I really don’t like how this came out because of it.

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