This creamy mango lassi is made with fresh mango, Greek yogurt, milk, honey, and ice. Everything goes into the blender until thick and creamy, then I finish it with sliced pistachios and a sprinkle of cardamom. It’s cold, refreshing, needs only 5 ingredients and is ready in just 5 minutes.
Growing up in India, yogurt was always part of our everyday food. My mom made homemade yogurt every single day. Some was eaten with breakfast or used in cooking, and whatever was left from the previous day often became lassi.
Lassi was especially common after lunch. In Indian homes, yogurt has traditionally been considered soothing for the tummy, so having a cold yogurt drink after a meal was quite normal. As kids, of course, we preferred the sweet lassi.
But when mango season came around, that was the best! Ripe mangoes were blended with the yogurt to make mango lassi — sweet, creamy, cold, and full of fresh mango flavor. Even today, that’s how I think mango lassi should taste. The mango should be the star, with just enough yogurt to give it that familiar tang and creamy texture.
Why you’ll love this recipe
- Fresh and creamy – Ripe mango and Greek yogurt make a naturally thick, creamy lassi.
- Not overly sweet – Honey enhances the mango rather than turning it into a sugary drink.
- Ready in 5 minutes – Everything goes straight into the blender.
- Easy to adjust – Add a little more milk for a thinner lassi or more honey if your mango isn’t very sweet.
Ingredients and substitutes
- Mangoes – Use ripe, sweet mangoes for the best flavor. Fresh mango is ideal when in season, but frozen mango works too. If using frozen mango, reduce the ice so the lassi doesn’t become too thick.
- Greek yogurt – This gives the lassi a thick, creamy texture and that familiar tang. You can also use regular plain whole-milk yogurt, but the lassi will be a little thinner.
- Milk – Helps loosen the yogurt and makes the lassi easy to blend and drink. Add only as much as needed because different yogurts vary in thickness.
- Honey – I use honey to sweeten the lassi, but how much you need depends on the mangoes. Very ripe mangoes may need very little.
- Ice – Makes the lassi cold and refreshing and gives it a slightly frothy texture.
- Cardamom – Just a light sprinkle on top gives that familiar Indian flavor without overpowering the mango.
- Pistachios – Sliced pistachios are optional, but I love the little bit of color and texture they add on top.
Step-by-step: How to make mango lassi
1. Add everything to the blender
Add the mango pieces, Greek yogurt, milk, honey, and ice to a blender.
2. Blend until creamy
Blend until completely smooth and creamy. Scrape the sides if necessary and blend again so there are no pieces of mango left.
3. Taste and adjust
Taste before adding anything else. If the mango isn’t sweet enough, add a little more honey. If the lassi is too thick, add a splash of milk and blend again.
4. Garnish and serve
Pour into glasses and top with sliced pistachios and a light sprinkle of ground cardamom. Serve immediately while cold and frothy.
Mango Lassi
This refreshing mango drink is made with mangoes, yogurt, sweeteners, and a sprinkle of cardamom powder. We call it mango lassi in India and is often made with homemade yogurt.
Video
Ingredients
- 1 large (1 cups) Chopped Mango peeled and chopped,
- 240 g (1 cups) Greek yogurt
- 120 ml (½ cup) Whole milk
- 1 – 2 tbsp Honey or agave to taste
- 1 cup Ice cubes
- Pinch of Cardamom powder (optional)
- Sliced pistachios for garnish (optional)
Method
- Blend – Add the mango pieces, Greek yogurt, milk, honey, and ice to a blender. Blend until completely smooth and creamy. Scrape the sides if necessary and blend again so there are no pieces of mango left.1 large Chopped Mango , 240 g Greek yogurt, 120 ml Whole milk , 1 – 2 tbsp Honey or agave, 1 cup Ice cubes
- Taste and Adjust – Taste before adding anything else. If the mango isn’t sweet enough, add a little more honey. If the lassi is too thick, add a splash of milk and blend again.
- Garnish and serve – Pour into glasses and top with sliced pistachios and a light sprinkle of ground cardamom. Serve immediately while cold and frothy.Sliced pistachios, Pinch of Cardamom powder
Notes
- Mangoes: Use ripe, sweet mangoes for the best flavor. The sweeter the mango, the less honey you will need.
- Sweetness: Taste before adding more honey. Mangoes vary considerably in sweetness.
- Consistency: Greek yogurt makes a thicker lassi. If needed, add milk 1–2 tablespoons at a time until you reach the consistency you like.
- Frozen mango: Reduce or omit the ice when using frozen mango, or the lassi may become too thick.
- Regular yogurt: You can use plain whole-milk yogurt instead of Greek yogurt. Start with less milk since regular yogurt is thinner.
- Cardamom: A little goes a long way. I prefer to sprinkle it over the finished lassi rather than blend it in so it doesn’t overpower the mango.
- Serving: Mango lassi is best served immediately while cold and frothy.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Use ripe, flavorful mangoes because the mango should be the main flavor.
- Don’t add too much milk at the beginning. Blend first, then adjust the consistency.
- Taste before adding extra honey. Mangoes can vary enormously in sweetness.
- If using frozen mango, use less ice or skip it completely.
- Serve the lassi straight away. As the ice melts, the drink becomes thinner and the flavor gets diluted.
Easy chilled mango recipes
- Mango Coconut Smoothie – Vegan
- Mango Smoothie
- Instant Mango Kulfi
- No-Churn Mango Ice Cream
- Mango Panna Cotta • Creamy, Elegant, and Easy!
- No-Churn Mango Ice Cream
Frequently asked questions
Yes. Frozen mango makes the lassi extra cold and thick. Reduce or omit the ice and add a little more milk if the blender needs help.
You can refrigerate it for several hours, but it is best freshly blended. It may separate slightly as it sits, so stir or briefly blend it again before serving.
Yes, you can use non-dairy yogurt or milk to make a dairy-free version of mango lassi.
For a thinner lassi, add milk a tablespoon at a time. For a thicker lassi, add a little more mango or yogurt rather than more ice so you don’t dilute the flavor.
Yes, you can add other fruits like strawberries, bananas, or pineapple to mango lassi for a different flavor.
Yes. Plain whole-milk yogurt works very well. Since it is thinner than Greek yogurt, start with less milk and add more only if needed.
Mango lassi contains bio yogurt, fresh fruit, and honey, so yes, it can be healthy if drunk in moderation. You can omit the sugar and honey or use a sugar substitute if you prefer a less sweet lassi.
More mango recipes
- Mango Salad
- Mango Mousse Cake
- Baked Mango Cheesecake
- Mango Chutney Recipe (Sweet or Spicy)
- No-Bake Mango Cheesecake
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I love mango lassi and this is the best and perfect recipe for me. Just the right thickness and sweetness. Thanks
Thank you Jaimie. Happy to hear you love this recipe. The consistency and sweetness can be adjusted but happy it was just right for you.