Mango Lassi

Mango Lassi

The Spruce Eats / Cara Cormack

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
324 Calories
9g Fat
56g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 324
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 114mg 5%
Total Carbohydrate 56g 20%
Dietary Fiber 3g 11%
Total Sugars 53g
Protein 10g
Vitamin C 72mg 360%
Calcium 310mg 24%
Iron 0mg 2%
Potassium 680mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lassi, the smooth-cold yogurt-based drink from India, is a summer smoothie that originated somewhere in the region of Punjab (in present-day India) and Multan (in present-day Pakistan). Although the exact location and timeline of its birth is not known, drinks made of yogurt have been consumed on the Indian subcontinent since the period of the Vedas, the earliest Indian scriptures, which date to 1,400 BCE. 

Today, lassi is a cure to a hot day in the lower northern regions of India, where winters are cold and summer temperatures soar. Since yogurt has a natural tendency to cool off the body, the lassi accompanies farmers in their fields, is the first thing offered to guests, and serves as a celebratory drink relished at village gatherings. 

The Many Faces of the Lassi

In the cities of the Indian subcontinent you can find a variety of lassis flavored with contemporary ingredients. While traditionally, mango lassi is one of the most common ones, you’ll find other classic lassis laced with saffron, rose syrup, dried fruits, mint, and cardamom. Avant garde interpretations include everything from seasonal fruits like citrus, pineapple, and strawberry to more risky ones like dulce de leche, Lotus Biscoff cookies, and more.

What Kind of Mangos to Use for Lassis

For me, mango still remains at the heart of the Indian subcontinent’s lassi portfolio, since it brings together two summer staples: nectar-filled mangos and chilled yogurt. Its base ingredient, thick yogurt, is blended with Alphonso mango chunks or puree or that of a richer, denser mango variety called Kesar. You can also try Manila mangos which are known to be the sweetest variety in the world. Ataulfo mangos, also called Champagne mangos, are descended from Manila mangos and also work well in lassis.

Canned mango is also acceptable, as long as you add loads of sweetness through additional sugar, as lassi will not turn out right if the mango has a sour tang.

Tips for Making Mango Lassis

  • Add sugar to your lassi depending on how sweet your mango is. It is best to avoid sugar entirely and rely on the real flavor of sweet mangos. 
  • You may find canned sweetened mango puree at some Indian grocery stores. This is fine to use. Just add sugar to taste.
  • To choose a ripe mango, look for fruit that is a little soft, but not mushy or bruised, when gently squeezed. The mango should also be fragrant.
  • If you have time, freeze your diced mango before blending and omit the ice. This will make for a more concentrated mango lassi.

“An absolutely delicious smoothie to quench your thirst. How sweet your mangos are can be pretty reliant on the season and where you live, so consider adding sugar only if it’s off season.” —Noah Velush-Rogers

Mango lassi in a tall glass
A Note From Our Recipe Tester


  • 1 cup plus 3 tablespoons diced fresh ripe mango (from 1 large Champagne mango)

  • 1/2 cup plain whole milk yogurt

  • 1/2 cup cold whole milk

  • 2 tablespoons confectioners' sugar, optional

  • 5 to 6 ice cubes

  • 2 pinches ground cardamom, optional

  • 3 to 4 saffron threads, optional

  • 2 teaspoons slivered pistachios, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make a mango lassi

    The Spruce Eats / Cara Cormack

  2. Add 1 cup of the diced mango, yogurt, milk, and sugar, if using, to a blender. Usually, ripe mango pulp is sweet enough and sugar is avoided.

    A blender with mango, milk, and yogurt

    The Spruce Eats / Cara Cormack

  3. Add the ice cubes and blend it into a smooth mixture. This should be of a thick smoothie consistency.

    A blender pitcher of blended mango, milk, yogurt, and ice

    The Spruce Eats / Cara Cormack

  4. Stir the remaining 3 tablespoons mango cubes into the lassi at this stage.

    A blender pitcher with diced mango and blended mango, milk, yogurt, and ice

    The Spruce Eats / Cara Cormack

  5. Divide the lassi between 2 glasses and garnish with a dusting of cardamom powder, saffron, and/or pistachio slivers as desired.

    Mango Lassis topped with cardamom, saffron, and pistachios

    The Spruce Eats / Cara Cormack

How to Store

Refrigerate in an airtight container for no more than 1 day. The lassi will not be as cold and icy, but it will still be delicious.

Recipe Variation

  • The same recipe can be used to make strawberry lassi, simply skip the mangos and add the berries to your drink. Since strawberries are not as sweet as mangos, it is best to add extra sweetener. 
  • If you don’t want your mango lassi to be ice cold, simply skip the ice cubes.

Where is Mango Lassi Traditionally From?

Mango lassi is popular in the Northern parts of India, especially in Amritsar city, in the state of Punjab

Recipe Tags: