Mango Lassi


My mother received a huge mango the other day from a friend. Half of it went into some mango salsa; the other half into this rich mango lassi, essentially a smoothie made with mango and yogurt. I always order one when out to eat at an Indian restaurant. They’re really quite easy to make.

Mango Lassi Recipe

  • Yield: Makes about 2 cups.


  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 cup chopped mango (peeled and stone removed)
  • 4 teaspoons sugar, to taste
  • A dash of ground cardamom (optional)


Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

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

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Showing 4 of 28 Comments

  • 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.

  • A Fish Named Wanda

    Mango Lassi’s pretty easy to make, though the ones in the restaurant doesn’t seem to use ice, (which I do).
    I find apple mangoes (the general red/green ones) found yearly in the stores to be better tasting than champange mangoes, since those tend to not have enough citrus in them. You could add a slice of lime to it as well to tweak it up a notch.
    Plain Fage Greek Yogurt, (the drained/pressed one) or Chobani actually increases the yogurt taste than normal American brands, you could also use flavored yogurt to slightly alter the Lassi flavor (for those who tends to like to mix flavors).
    Sugar’s almost all the same, but some picky people (like me) could try Raw Sugar or even honey as replacements. Splenda kind of works, but since it’s artificial crap, I tend to stay away from it unless I have nothing else to use.
    Turn it into an icy smoothie and enjoy it in the hot weather!

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