Creamy Mango Lassi

Summer heat makes me crave something cold and creamy every single afternoon. My kids come home from playing outside looking like they’ve been through a desert, and honestly, I feel the same way after running errands around Portland. That’s when I turn to my trusty blender for the easiest drink fix.

Mango lassi has become our go-to cooling drink because it takes less than five minutes to make. I keep frozen mango chunks in the freezer year-round, so I’m always ready when the craving hits. The yogurt makes it feel like a healthy choice, but it tastes like a treat.

Want it sweeter? Add more honey. Prefer it thinner? Pour in extra milk. The best part is watching my family’s faces light up when I hand them a tall glass. It’s like giving them a mini vacation in a cup.

What Kind of Mango Should I Use?

You have a few great options when it comes to mango for your lassi. Fresh, very ripe mango will give you the best flavor – look for mangoes that yield slightly to gentle pressure and have a sweet, fruity smell near the stem end. If fresh isn’t available, frozen mango chunks work perfectly and are often more convenient since they’re already peeled and chopped. Canned mango pulp is another solid choice, especially brands like Alphonso mango pulp which you can find at Indian grocery stores. The key is making sure your mango is sweet and flavorful, so taste it first if using fresh – underripe mango will make your lassi tart and less satisfying.

Options for Substitutions

This mango lassi is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Fresh mango: If you can’t find ripe mangoes, frozen mango chunks work great – just thaw them first. Canned mango pulp is another solid option, though you might want to reduce the honey since it’s often sweeter.
• Plain yogurt: Greek yogurt makes an extra thick and creamy lassi, while vanilla yogurt adds sweetness (just cut back on the honey). Dairy-free folks can use coconut yogurt for a tropical twist.
• Milk: Any milk works here – whole milk gives the richest texture, but 2%, almond, oat, or coconut milk all do the job. Coconut milk makes it extra indulgent.
• Honey: Sugar, maple syrup, or agave work just as well. Start with less since sweetness varies, and remember that frozen or canned mango might already be quite sweet.
• Cardamom: While cardamom gives that authentic flavor, you can skip it or try a pinch of cinnamon or ginger powder instead for a different but tasty spin.

Watch Out for These Mistakes While Making

The biggest mistake when making mango lassi is using unripe mangoes, which will leave you with a tart, flavorless drink instead of the sweet, creamy treat you’re expecting – always choose mangoes that give slightly when pressed and smell fragrant at the stem end.

Another common error is adding too much liquid at once, so start with less milk and gradually add more until you reach your preferred consistency, since different yogurts have varying thickness levels.

Don’t skip tasting and adjusting the sweetness before serving, as mangoes can vary dramatically in natural sugar content – what tastes perfect with one batch of fruit might need more honey with another.

If you’re using ice, add it gradually while blending to avoid watering down the flavors, and remember that frozen mango will naturally thicken your lassi, so you might need a bit more milk to balance it out.

What to Serve With Mango Lassi?

Mango lassi is perfect alongside spicy Indian dishes like chicken tikka masala, biryani, or any curry that needs a cooling companion to balance out the heat. I love serving it with naan bread and samosas for a complete Indian meal experience. It also makes a great pairing with grilled meats or spicy tacos since the creamy, sweet drink helps tame any fiery flavors. For a lighter option, try it with fresh fruit salad or as a refreshing drink alongside spiced rice dishes.

Storage Instructions

Refrigerate: Mango lassi tastes best when served fresh, but you can definitely store leftovers in the fridge for up to 2 days. Keep it in a covered pitcher or mason jar and give it a good stir before serving since it tends to separate a bit. The flavors actually meld together nicely after sitting for a while!

Freeze: Here’s a fun trick – pour your lassi into ice cube trays or popsicle molds for a frozen treat! They’ll keep in the freezer for up to 3 months. You can also freeze the whole batch in a freezer-safe container, though you’ll need to let it thaw and blend it again to get that smooth texture back.

Blend Again: If your lassi has been sitting in the fridge and looks separated, don’t worry! Just give it a quick blend or whisk to bring it back together. Sometimes I add a splash more milk if it seems too thick after storing, especially if I used frozen mango which can make it thicker once it sits.

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 10-12 g
• Fat: 5-7 g
• Carbohydrates: 60-70 g

Ingredients

• 4 tsp honey (or granulated sugar, to taste)
• 1 cup plain yogurt
• 1/2 cup milk (whole or 2% works best)
• 1 cup diced ripe mango
• ice cubes
• 1 pinch ground cardamom (for best flavor and aroma)

Step 1: Blend the Lassi Ingredients

• 1 cup diced ripe mango, frozen mango, or mango pulp
• 1 cup plain yogurt
• 1/2 cup milk
• 4 tsp honey or granulated sugar (adjust to taste)
• pinch of ground cardamom (optional)
• ice cubes (optional, use as desired)

Combine the diced mango (or frozen mango/mango pulp), plain yogurt, milk, honey or granulated sugar, and a pinch of ground cardamom (if using) in a blender.

Blend everything for about 2 minutes until completely smooth.

For a thicker consistency, you can also add some ice cubes at this stage and blend until the ice is crushed and incorporated.

I like to taste and adjust the honey or sugar as needed for the perfect sweetness.

Step 2: Serve and Garnish

• pinch of ground cardamom (optional)

Pour the blended lassi into glasses.

For a classic touch, sprinkle a tiny pinch of ground cardamom over the top before serving.

The lassi can be served immediately or kept chilled in the refrigerator for up to 24 hours.

I find that chilling it beforehand makes it extra refreshing on a hot day!