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I still remember my first sip of Mango Lassi at a tiny roadside stall in Mumbai—the way the creamy yogurt blended perfectly with sweet, ripe mangoes, instantly cooling me down in the sweltering heat. That first taste hooked me, and I’ve been obsessed ever since. Back home, I spent months tweaking recipes until I nailed that same dreamy balance of tangy and sweet. Now, this refreshing drink is my go-to for hot summer days, brunch parties, or just when I need a little tropical pick-me-up. It’s ridiculously easy to make (we’re talking 5 minutes!), and trust me, once you try it, you’ll understand why it’s such a beloved classic.
Why You’ll Love This Mango Lassi Recipe
This isn’t just any mango lassi—it’s the kind that makes you close your eyes and sigh after the first sip. Here’s why it’s my absolute favorite:
- Creamy dreaminess: The yogurt-milk combo creates that perfect velvety texture you crave
- 5-minute magic: Faster than waiting in line at a coffee shop!
- Summer in a glass: That sweet-tart mango flavor instantly cools you down
- Totally yours: Make it sweeter, spicier, or dairy-free—it adapts to your mood
Seriously, one blend and you’ll wonder how you ever survived hot days without it.
Ingredients for Mango Lassi
Here’s what you’ll need to make magic happen—and yes, every single ingredient matters! I learned this the hard way after one sad, watery lassi experiment (we don’t talk about that).
- 1 cup ripe mango – peeled and diced (about 1 large mango) – trust me, the riper the better!
- 1 cup plain yogurt</strong regular, regular, not Greek (Greek makes it too thick)
- 1/2 cup whole milk – for that luxuriously creamy texture
- 2 tbsp sugar – start here, then taste (some super-sweet mangoes need less)
- 1/4 tsp cardamom powder – the secret spice that makes it sing
- Ice cubes – optional, but oh-so-refreshing
See? Nothing fancy—just good ingredients treated right. Now let’s make some sunshine in a glass!
How to Make Mango Lassi
Okay, here’s where the magic happens—and it’s so easy you’ll laugh! Just follow these steps for that perfect creamy-sweet balance every time:
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- Blitz it up: Toss your mango, yogurt, milk, sugar, and cardamom into the blender. No fancy order needed—just dump it all in!
- Blend like crazy: Hit that button and let it run for a full minute. You want it silky smooth with zero mango chunks left behind.
- Taste and tweak: Pause to sip (chef’s privilege!). Need more sweet? Add sugar 1 tsp at a time. Too thick? Splash in more milk.
- Ice it up (optional): Toss in 3-4 ice cubes if you want that frosty slushy texture—perfect for scorching days!
- Pour and swoon: Serve immediately in your prettiest glasses. Watch how fast it disappears!
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Pro Tip for Creamier Mango Lassi
For ultra-luxurious texture, chill your yogurt and milk beforehand. Or go all-out with full-fat yogurt—it makes the lassi taste like melted mango ice cream (you’re welcome).
Ingredient Notes & Substitutions
Listen, I know we don’t always have perfect ingredients on hand—here’s how to adapt without losing that magical lassi taste:
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- Mango emergency? Frozen mango works shockingly well (thaw slightly first). Overripe fruit is actually better—those super-soft, slightly bruised ones make the sweetest lassi!
- Dairy-free? Swap yogurt for coconut yogurt and milk for almond milk. It’s different but delicious—my vegan sister swears by this version.
- Out of sugar? Honey or maple syrup work beautifully—just add slowly and taste as you go.
- Cardamom haters? A pinch of cinnamon or vanilla extract makes a lovely alternative.
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The beauty of lassi? It’s forgiving—as long as you keep that mango-yogurt balance, you’re golden.
Serving Suggestions for Mango Lassi
Oh, the places this lassi can go! My absolute favorite way is alongside spicy curry—the cool creaminess cuts through the heat like magic. But don’t stop there:
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- Breakfast upgrade: Pour it over granola or sip it with pancakes—way better than orange juice!
- Fancy touch: Garnish with fresh mint leaves or a pinch of saffron threads (makes guests feel fancy)
- Dessert vibes: Serve in small glasses with shortbread cookies for dipping
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Honestly? I’ve been known to drink it straight from the blender—no judgment here!
Storage & Reheating Tips
Here’s the truth—this mango lassi tastes absolute best fresh, when it’s all frothy and cold from the blender. But if you must save some (I get it—sometimes we show restraint), pour it into a jar and refrigerate for up to 24 hours. Just give it a good shake before serving—it separates a bit, no big deal. Whatever you do, don’t freeze it! Frozen lassi turns grainy and sad, like a mango slushy gone wrong. Trust me on this one.
Mango Lassi FAQs
I get asked about mango lassi all the time—here are the questions that pop up most often in my kitchen (and DMs)!
Can I use frozen mango?
Absolutely! Frozen mango works like a charm—just let it thaw slightly so your blender doesn’t revolt. Bonus? Frozen mango makes your lassi extra frosty without needing ice cubes.
Is this dairy-free?
The classic version isn’t, but easy fix! Swap regular yogurt for coconut yogurt and use almond milk instead of dairy. My vegan friends actually prefer this version—it’s slightly lighter but still dreamy.
Why not Greek yogurt?
Oh honey, I learned this the hard way! Greek yogurt makes lassi too thick—almost like pudding. Regular yogurt gives that perfect drinkable consistency. If Greek’s all you have, thin it with extra milk.
Can I make it ahead for parties?
You can, but it’s best blended fresh. If you must prep ahead, mix everything except yogurt—keep diced mango in lemon water to prevent browning. Then just blend with yogurt right before serving!
My lassi separated—what gives?
Totally normal! Just give it a quick stir or shake. Separation happens because we’re not using stabilizers like store-bought versions. Consider it proof your lassi is the real deal.
Nutritional Information
Let’s be real—we’re not drinking mango lassi for its diet-friendly stats, but here’s the scoop on what’s in that glorious glass (nutritional values are estimates and vary based on ingredients):
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- Calories: About 180 per serving
- Sugar: 25g (mostly from the mango—nature’s candy!)
- Protein: 6g (thank you, yogurt!)
- Bonus: You’re getting vitamin C, calcium, and probiotics too
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Worth every sip if you ask me—this is happiness nutrition!
Share Your Mango Lassi Experience
Did you make this dreamy drink? I’d love to hear! Snap a pic and tag me—nothing makes me happier than seeing your mango lassi masterpieces. Leave a rating below if it brought you as as it as it does me. Cheers to many more fruity, frothy adventures! You can also find more recipes on Pinterest.
PrintMango Lassi
A refreshing and creamy Indian yogurt drink made with ripe mangoes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Method: Blending
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup ripe mango, peeled and diced
- 1 cup plain yogurt
- 1/2 cup milk
- 2 tbsp sugar (adjust to taste)
- 1/4 tsp cardamom powder
- Ice cubes (optional)
Instructions
- Add mango, yogurt, milk, sugar, and cardamom powder to a blender.
- Blend until smooth and creamy.
- Add ice cubes if desired and blend again for a chilled lassi.
- Pour into glasses and serve immediately.
Notes
- Use ripe mangoes for the best flavor.
- Adjust sugar based on sweetness of mangoes.
- For a vegan version, use coconut yogurt and almond milk.
Nutrition
- Serving Size: 1 glass
- Calories: 180
- Sugar: 25g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg