Mango Lassi

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.

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


  • 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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  • Nzabandora

    It was delicious


  • Sarah

    Tastes quite nice but far too sweet. To get more of a mango kick, I added more mango in the recipe. It is a bit over the top with Yoghourt and milk.


  • Kumari Nivedita

    The receipe was simple n outcome delicious :)


  • Susan Davis-Whatley

    I followed the directions and used fresh mango and a little ice. My son LOVED it! I’ll be making it again. Thanks!


  • Niven Padachy

    Simple and quick. Was delicious and very refreshing.
    I used mango pulp from a can. (Indian grocery store)
    Did not need any sweetener as the mango pulp was sweet.


  • Kathleen

    I just made this with very ripe peaches. No sugar necessary if the fruit is sweet enough. Two servings for DH and me. Very refreshing, thanks.

  • Emma

    I’m making a special Indian meal for my son’s birthday tomorrow, he LOVES lassi, how many servings does this recipe make please? I’m thinking I may need to double it to make sure there’s enough for a family of 5?

    • Malinda

      Yes I would double if you want a full sized serving for everyone. As written, it yielded about four half cup servings with a little extra. This was good for me and my kids to share, but adults may want more.

      • Emma

        Thanks! I scanned the recipe and missed how many it served! I doubled the quantities in the end which was the right amount, although of course everyone wanted more it was so delicious!

    • Emma Christensen

      Hi, Emma! I agree with Malinda — I’d double or even triple it. Personally, I like a whole cup for a serving!

  • Sandra

    I made it with fresh ripe mango and no sugar. I loved this so much!!! Thanks for sharing this SIMPLE and easy recipe. I felt so accomplished!


  • Chandi

    I made this with fresh mango so yummy !!!!! My kids love it!!!!!!


  • Michelle

    Used canned mango which worked well. As is, the recipe is a little thick, recommend you adjust consistency to your preference.


  • 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!

  • 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.

  • 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!

  • kathryn

    I love yogurt lassi! I just learned that they are usually made with half yogurt, and half water. This might help to make it a little less thick. I tried it that way and it was great. I also really like savory lassi that are made for digestion like the mint lassi and the salt and pepper lassi.

  • Marcos

    This recipe was too thick perhaps using some ice or something else to make it less thick would make it more enjoyable.

  • David

    You can also use mango puree, canned, from your local Indian market if mangoes are expensive or not in season. It’s better with the cardamom.

  • Jenn

    Used this recipe and it was wonderful. Made with real mangos and they must have been good because it was very flavourful. Also used stevia sweetener instead of sugar (3 packets) and it was still very good. Did come out kind of thick so possibly could have used a bit extra milk. Still, quite yum!

  • Elyse

    I agree with HaiEBree-I would try less yogurt at first (I’m sure it depends on how ripe/juicy your mango is) and you’ll probably use less sugar that way.

  • Glenn Roe

    I live in an area where there are many South Asians and consequently we have a large variety of Indian grocery stores. One of the products I like to use and make Lassi with is Alphonso Mango Pulp which comes from India, canned. Don’t use substitutes. There are other mango pulps which are not as tasty as this one. Experiment with how you want to mix it but don’t add sugar as there is lots with the pulp itself.
    This mixture is also good with chicken breast. Brown the breast and then simmer it for a bit in the sauce.


  • HaiEBree

    I just made this recipe and it’s great! I kept adding sugar until it tasted like the lassis I’ve had at Indian restaurants and I ended up putting 10 teaspoons in! I will be substituting for the sugar next time. It’s still not quite the way I’d prefer it. I might try it with less yogurt and more mango next time.

  • Tom

    Why just use Mango? Skip the cardamom and/or adjust the sugar depending on whatever fruit is in season where you live. – Yummmmmm.

  • Laura

    My personal twist is to soak the mangoes in key lime juice. It softens the mangoes, and adds a nice tartness. I use these mangoes in smoothies all the time, and it always turns out great. I’ll have to try it in the lassi.

  • Julie

    Here in South Florida we are in the midst of Mango Season. The best by far are “backyard” mangos and the “Julie” variety are the most delicious no fiber and lot’s of fruit. I bought a house which happened to have a Julie Mango tree in the backyard so far this year we have had one crop and another one of about 300-400 pieces of fruit will be ready in about a week. The only problem is that they ripen all at once. I will try the suggestion of the previous post and freeze some this year.

  • JoMama

    There is not necessarily one universal season for mangos, as they come from very different parts of the world. If you are hoping for really amazing, truly ripe mangos, you’ll likely never, ever see them in the USA, as most of the mangos here come off ships from Central America, South America, or even Asia. Either that, or they are trucked from Mexico. In Central America, you eat them right off the tree, and they are especially ripe and delicious during the rainy season (May-June). I recommend the Trader Joe’s frozen mangos, as they are sweeter and picked when riper than the hard-as-rock ones in the produce sections everywhere. Organic or not–the mangos tend to be bad in markets here, as they are picked way to early!

  • La Petite Gourmande

    Has anyone tried freezing this recipe? I’d love to know if it’s just as good frozen, or if some of the flavours will be dulled by the cold!

  • Claude

    Just tried it. Tastes great! It will taste even better in summer.

  • Sunny Drohana

    I have had the jar mangos made by Del Monte.One can find them in the refrigerator section where you find juice.They tasted just fine to me. I wonder if this would work as well.

  • The Anonymous Mama

    We made this last night, and it was very good. I’d definitely recommend it.

  • vanessa

    Love them! I am so glad I can make them at home now, here in L.A., they charge anywhere from $2.50-$3.25 for one!

  • Sonia

    Fresh mangoes in Hawaii are available from about mid-May until about mid-September, depending on the variety. When we have bumper crops I like to peel, cut and freeze some of them to have during our ‘mango-less’ months. Sometimes I can find mangoes during our out of season months imported from countries in other hemispheres where their season is summer when ours is winter. I have also found you can get frozen mango chunks in either 3 or 5 pound bags at Costco, but usually not very ripe and lack a bit of flavor. I use these for baking recipes.

  • Cris

    Mangoes are everywhere now that is Summer here in Brazil and my kids love it, never thought of making this mango lassi for them, thanks for inspiring us with your wonderful recipes!

  • PV

    Stephanie, the season for mangoes is summer. In India, anyway. They seem to be available all year round here, but really, most are not worth the bother. For a really flavorful lassi, try the frozen mango pulp you get at Indian grocery stores. Most mangoes here are so flat anyway, after adding the yogurt and milk you may be hard-pressed to find any mango flavor in the lassi! The Indian restaurants very likely use the canned mango pulp from India, but personally I prefer the frozen variety.

  • Caleb

    I’ve been on a smoothie kick for a while. I usually use frozen tropical fruit from the grocery store, but I always make sure I have some extra frozen mango around. It’s a nice balance. Try adding about a teaspoon of artificial vanilla, or use vanilla soy milk instead of regular milk to help your heart.

  • stephanie

    Can someone tell me, is there a ‘season’ for mangoes? i’ve generally gotten them in Trader Joe’s and they’ve been good, but i’m wondering…

  • sam

    Aha – I have some mango in the fridge and some yoghurt too. but no milk but thats ok, I can use water. – how many does this recipe serve? I think I might need to reduce it for one.