I love making this creamy mango lassi because it’s refreshing, smooth, and full of tropical flavor. It’s one of my favorite drinks to enjoy on warm days or alongside spicy meals because it feels both cooling and satisfying.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s quick, simple, and incredibly delicious. I enjoy how the sweetness of ripe mango blends perfectly with creamy yogurt, creating a drink that feels rich without being too heavy. I also like that I can easily adjust the sweetness or thickness depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups ripe mango chunks (about 300 g)
1 cup plain yogurt (240 ml)
1/2 cup milk (120 ml)
2 tablespoons sugar or honey
1/4 teaspoon ground cardamom (optional)
1/2 teaspoon vanilla extract (optional)
1 cup ice cubes
Directions
I start by adding the mango chunks, yogurt, milk, sugar, and ice cubes to a blender.
Then I blend everything until completely smooth and creamy. If I want extra flavor, I add cardamom or vanilla extract before blending again briefly.
I taste the lassi and adjust the sweetness if needed. If I prefer a thinner consistency, I add a little more milk.
Once blended, I pour the mango lassi into glasses and serve it immediately while cold and refreshing.
Servings and timing
This recipe makes about 2 servings.
Prep time: 5 minutes
Cooking time: 0 minutes
Total time: 5 minutes
Variations
I sometimes use frozen mango instead of fresh for an even thicker texture. When I want a dairy-free version, I replace yogurt and milk with coconut yogurt and almond milk. I also enjoy adding a pinch of saffron or a few mint leaves for extra flavor.
storage/reheating
I store leftover mango lassi in the refrigerator for up to 24 hours in a sealed container. Before serving again, I stir or blend it briefly because separation can happen naturally. I don’t recommend reheating it since it’s meant to be enjoyed cold.
FAQs
Can I use canned mango pulp?
I can use canned mango pulp, and it works very well when fresh mangoes are not available.
What type of yogurt works best?
I prefer plain whole milk yogurt because it gives the lassi a rich and creamy texture.
Can I make this without sugar?
I sometimes skip the sugar if the mangoes are naturally very sweet.
How do I make the lassi thicker?
I use less milk or add frozen mango for a thicker consistency.
Is mango lassi healthy?
I find it to be a refreshing drink with protein and fruit, especially when I use less added sugar.
Conclusion
I always enjoy making this creamy mango lassi because it’s easy, refreshing, and packed with fruity flavor. It’s the kind of drink that instantly feels comforting and cooling, and I love how quickly it comes together with just a few simple ingredients.
