Mango Lassi


Sweet and rich mango lassi, with mango, milk, yogurt, sugar and a dash of cardamom.

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 or frozen 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), frozen chopped 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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32 Comments / Reviews

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Did you make it? Rate it!

  • Sofia

    I recommend using honey rather than sugar. It was a great recipe and I loved it!


  • Haven Song

    I recommend you to make sure that your mango is very, very ripe, and to do a little less yoghurt. Also making sure to blend it for 2 minutes or more for a smoother puree type of consistency. If you like small chunks do it for about a minute. All in all, a great recipe!


  • sarah

    I admit to eyeballing & not really measuring…nevertheless, delicious! I’m glad I was patient and waited for the mangos on my counter to get ripe :) A great after school treat on a hot day.


  • Kristine

    My husband and I had this a long while ago whilst at an Indian restaurant and both loved it. I have recently started to juice and this recipe came up after my interweb surfing went off at a slight tangent. I kept it simple, fat free yoghurt, frozen mango chunks and two tablespions of honey, it was delicious and I’m happy I can now get some goodness into hubby!


  • 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!

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