Mango lassi is a cold, thick drink made by blending ripe mango with yogurt, a little milk and a pinch of cardamom. Lassi is originally a traditional Indian yogurt-based drink from the Punjab region. It is said to have originated around 1000 BC in the Punjab region and has many variations: sweet, savory and even spicy. The mango version is the one most people outside South Asia recognise, but it sits alongside salted and plain sweet versions that are just as common at home.
This version of lassi is known as India’s iconic thick, rich yogurt drink, recognised all over the world. Done well, it should pour slowly, almost like a thin milkshake, with flecks of cardamom and a tang from the yogurt that keeps the sweetness from feeling heavy. It works as a kind of fruit smoothie for breakfast, as a drink before a restaurant meal, and even as a dessert.
In many Punjabi homes, mango lassi was never written down as a fixed recipe. Every house in northern India has a slightly different version, some heavier on yogurt, some looser with more milk, some finished with rose water or a few threads of saffron. What stays constant is the pairing itself: the combination of sweet, floral mango and tangy yogurt is a match that has let this style of drink travel far beyond Punjab.
What you need
Three things decide how the final glass turns out: the yogurt, the mango, and how much milk you add to thin it.
Yogurt. Dahi, the Indian yogurt that is the key ingredient in a lassi, is different from Greek yogurt because dahi has some whey in it, while Greek yogurt has none. That means if you use Greek yogurt, the drink will come out thicker and more tart. Traditional dahi has a less sour flavour than Greek yogurt, so if you swap in Greek yogurt, balance it with a bit more milk or cream. Plain, full-fat natural yogurt sold in UK and US supermarkets is a reasonable middle ground.
Mango. Ripe, fragrant mangoes give the best colour and sweetness; Alphonso and Kesar varieties are often named as good choices when you can find them tinned or frozen outside mango season. Frozen mango chunks work well too and help chill the drink without watering it down.
Cardamom. A pinch of ground cardamom stirred in at the end is the one addition traditional Punjabi lassi almost always includes, and it’s what separates a lassi from a plain mango smoothie. Freshly crushed pods taste noticeably better than pre-ground powder that has sat in a jar for months.
| Ingredient | Swap | What changes |
|---|---|---|
| Plain whole-milk yogurt (dahi) | Greek yogurt + 2-3 tbsp extra milk per 240g | Thicker and tangier unless thinned; needs the extra liquid to pour properly |
| Fresh ripe mango | Frozen mango chunks (same weight) or canned mango pulp (use about 3/4 the amount, as it’s already sweetened) | Frozen gives a colder, thicker drink; canned pulp needs less added sugar |
| Whole milk | Oat or almond milk, 1:1, with a dairy-free yogurt | Makes the drink vegan; slightly thinner and less rich |
| Granulated sugar | Honey or maple syrup, same amount by volume | Adds a floral or caramel note; honey is not suitable for a vegan version |
Mango Lassi
A thick, cold Punjabi yogurt drink blended with ripe mango and a pinch of cardamom, ready in about 10 minutes.
- Vegetarian
- Gluten-free
- Halal
- Under 30 minutes
Ingredients
For the lassi
- 480 g Ripe mango flesh, chopped, about 3 medium mangoes, peeled and pitted
- 480 g Plain whole-milk yogurt (dahi), full-fat, unflavoured
- 180 ml Whole milk, chilled, more if you prefer a thinner drink
- 35 g Sugar, adjust to taste depending on mango sweetness
- 1½ g Ground green cardamom, or seeds from 3 pods, freshly crushed
- 1 pinch Fine salt, lifts the mango flavour (optional)
- 6 Ice cubes, for serving or for a colder, thicker drink (optional)
- 1 tbsp Pistachios, slivered, and saffron threads, for garnish (optional)
Equipment
Blender, Measuring cups, Serving glasses
Method
- Prep the mango. Peel the mangoes, cut the flesh away from the pit, and chop it roughly. Chill it if it isn't already cold; cold fruit keeps the final drink thick without needing much ice.
- Purée the mango. Add the chopped mango to the blender on its own and blend for about 20 seconds until completely smooth, with no fibrous bits left.
- Add the rest. Add the yogurt, milk, sugar, cardamom and salt (if using) to the blender.
- Blend until smooth. Blend on high for 30 to 45 seconds until the mixture is smooth, pale orange and slightly frothy on top.
- Check the texture and taste. The lassi should pour slowly, like a thin milkshake. If it's too thick, blend in another splash of milk, a tablespoon at a time. Taste and add a little more sugar if the mango was tart.
- Chill or serve. Pour into glasses straight away, or refrigerate for up to a few hours before serving; give it a quick stir or re-blend first since it settles.
- Garnish and serve. If using ice, add it just before serving and pulse briefly so it doesn't dilute the drink. Top with slivered pistachios or a pinch of saffron threads and serve immediately.
Contains: milk, nuts. Check the labels on packaged ingredients.
Written with AI assistance and reviewed by a human editor. This recipe has not been cooked in a home kitchen, so taste and adjust as you go. The header picture is an AI-generated illustration, a stock photo or an official press picture, not a photo of this exact recipe. Use halal-certified meat.
Tips for success
Chill everything before you blend. Cold mango, cold yogurt and cold milk give you a thick, cold drink without needing to dilute it with ice. Ice added at the start waters the lassi down as it melts during blending.
Blend the mango alone first. A smooth mango purée blends into the yogurt far more evenly than chunks do, so you avoid stringy bits of fibre in the final glass.
Taste before you add more sugar. Mango sweetness varies a lot by variety and ripeness. Start with less sugar than you think you need, blend, then taste and adjust; it’s easy to add more, harder to take it back out.
Add cardamom at the very end. A short final pulse keeps its aroma fresh rather than cooking it out with a long blend.
Don’t over-blend with ice. If you want the drink colder, pulse ice in briefly at the end rather than blending it for a full minute, which turns the lassi slushy and thin.
Common mistake: using low-fat yogurt and then wondering why the lassi is thin and watery. Full-fat yogurt gives the body this drink is known for.
Storing and reheating
Mango lassi is at its best drunk right after blending, while it’s cold and the mango hasn’t had time to separate from the yogurt. If you have leftovers, store them in an airtight jar in the fridge and use within 24 hours; the colour and texture hold up better in that window than longer. As with any dairy drink, don’t leave it out at room temperature for more than 2 hours, in line with general food safety guidance on perishable dairy foods.
Give it a good shake or a quick re-blend before serving again, since the yogurt and fruit solids settle. Freezing isn’t recommended: yogurt-based drinks tend to separate and turn grainy once thawed, so it’s better to make only as much as you’ll drink within a day.
Serving ideas
Mango lassi is a natural match for spiced food: it cools the palate alongside a chicken tikka, a karahi, or anything with a chilli kick. It also stands on its own as a breakfast drink or a simple dessert on a hot afternoon. A few slivered pistachios or a pinch of crushed saffron on top turns a simple glass into something you’d expect at a restaurant table.
Diet and allergen notes
This recipe is vegetarian and gluten-free as written. It is not vegan because of the yogurt and milk; use a dairy-free yogurt and plant milk, as noted in the swaps table, to make it vegan. It isn’t suitable for a keto diet, since it contains natural fruit sugar, added sugar and dairy carbohydrates. The main allergen here is milk (yogurt and dairy milk); check labels on any plant-based substitutes for added allergens like nuts, since almond milk is a common swap. The recipe contains no alcohol and no pork products, so it’s halal as written.
Questions
What yogurt should I use for mango lassi?
Plain, full-fat natural yogurt gives the closest result to Indian dahi. Greek yogurt works too but is thicker and more sour, so thin it with extra milk or water to get a pourable consistency.
Can I make mango lassi without added sugar?
Yes, if your mango is very ripe and sweet. Blend it first, taste, and only add sugar or honey if the drink needs it; some mangoes, especially Alphonso or Kesar varieties, need little or none.
Can I use frozen mango instead of fresh?
Frozen mango chunks work well and give a colder, slightly thicker drink without diluting it the way ice cubes can. Thaw it slightly or blend a little longer so it breaks down smoothly.