Mango Lassi Recipe – Creamy Indian Mango Drink with Yogurt & Honey

Last Updated on 2 months by Neha Deshmukh

Mango Lassi Recipe – Creamy Indian Mango Drink With Yogurt & Honey

Hey everyone! If you’re craving a taste of sunshine in a glass, you have to try this Mango Lassi recipe. It’s seriously the most refreshing drink, especially on a hot day. I remember making this for the first time during a particularly sweltering summer, and it instantly became a family favorite. It’s so easy to whip up, and the creamy, sweet mango flavor is just… divine!

Why You’ll Love This Recipe

This Mango Lassi isn’t just delicious; it’s incredibly quick to make – ready in under 10 minutes! It requires minimal ingredients, most of which you probably already have in your kitchen. Plus, it’s a fantastic way to enjoy the king of fruits – mangoes! – in a cool and comforting way. It’s the perfect blend of sweet, tangy, and creamy, and honestly, it feels like a little slice of India in every sip.

Ingredients

Here’s what you’ll need to make this dreamy Mango Lassi:

• 1 cup Mango Pulp (about 180ml)
• 1 cup Yogurt (about 240ml)
• 1 cup Milk (about 240ml)
• 1 tablespoon Honey (about 15ml)
• Few chopped mango pieces, for garnish
• Mint leaves, for garnish
• Ice Cubes (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your lassi.

Mango Pulp: Choosing the Right Variety

The star of the show! Alphonso mango pulp is the gold standard for lassi – it has that incredible aroma and sweetness. But if Alphonso isn’t available, Kesar or even Totapuri mango pulp work beautifully too. You can also use fresh mangoes, blended into a pulp (about 1.5-2 mangoes).

Yogurt: Full-Fat vs. Low-Fat & Regional Preferences

Traditionally, Mango Lassi is made with full-fat yogurt for that extra richness. However, you can absolutely use low-fat or even Greek yogurt. Just be aware that it might slightly alter the creaminess. In some regions of India, dahi (Indian yogurt) is preferred for its tangy flavor.

Honey: Alternatives & Sweetness Levels

Honey adds a lovely floral sweetness. Feel free to substitute with maple syrup, agave, or even sugar (about 2 teaspoons). Adjust the amount to your liking – some mangoes are sweeter than others!

Milk: Dairy & Non-Dairy Options

Full-fat milk gives the best texture, but you can use any milk you prefer – almond milk, oat milk, or even coconut milk for a tropical twist.

Step-By-Step Instructions

Alright, let’s get blending! It’s seriously simple.

1. First, add the mango pulp, yogurt, milk, and honey to your blender.
2. Now, blend everything together until it’s beautifully smooth and creamy. Don’t be afraid to scrape down the sides of the blender if needed.
3. If you like your lassi extra cold, add a handful of ice cubes and blend again briefly. Just be careful not to over-blend, or it might become too watery.
4. Pour the lassi into chilled glasses.
5. Garnish with a few chopped mango pieces and a sprig of fresh mint.
6. Serve immediately and enjoy!

Expert Tips

A few little things that make a big difference:

• Chill your glasses: Pop them in the freezer for 10-15 minutes before serving for an extra refreshing experience.
• Don’t skip the garnish: It adds a lovely visual appeal and a burst of fresh flavor.
• Adjust the consistency: If your lassi is too thick, add a splash more milk. If it’s too thin, add a little more yogurt.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Lassi

Swap the yogurt for a plant-based yogurt (coconut or almond yogurt work great) and use your favorite plant-based milk. You might need to adjust the honey slightly, depending on the sweetness of the yogurt. My friend, Priya, swears by using coconut yogurt – it adds a lovely tropical flavor!

Gluten-Free Mango Lassi

This recipe is naturally gluten-free! Just double-check that your yogurt and honey are certified gluten-free if you have a severe allergy.

Spice Level: Adding a Hint of Cardamom or Ginger

For a little warmth, add a pinch of cardamom powder or a tiny piece of grated ginger to the blender. It adds a lovely complexity to the flavor.

Festival Adaptations: Mango Lassi for Holi or Summer Celebrations

During Holi, you can add a tiny drop of food coloring to make the lassi a vibrant color! It’s a fun way to celebrate the festival of colors. It’s also perfect for summer parties and picnics.

Serving Suggestions

Mango Lassi is delicious on its own, but it also pairs well with:

• Spicy Indian snacks like samosas or pakoras.
• A light lunch or brunch.
• As a dessert after a flavorful Indian meal.

Storage Instructions

Mango Lassi is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, so give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

What is Mango Lassi traditionally made with?

Traditionally, Mango Lassi is made with ripe mangoes (or pulp), full-fat yogurt, milk, and a touch of sweetener like honey or sugar.

Can I make Mango Lassi ahead of time?

You can blend the ingredients ahead of time and store them in the fridge, but it’s best to add the ice just before serving to prevent it from becoming watery.

How can I adjust the sweetness of the Mango Lassi?

Simply adjust the amount of honey (or your chosen sweetener) to your liking. Taste as you go!

What’s the best way to chill the glasses for serving?

Pop them in the freezer for about 10-15 minutes before serving. Don’t leave them in too long, or they might crack!

Can I use frozen mango instead of mango pulp?

Absolutely! Use about 1 cup of frozen mango chunks. You might need to add a little extra milk to help it blend smoothly.

Enjoy your homemade Mango Lassi! I hope this recipe brings a little bit of Indian sunshine into your day. Let me know in the comments how it turns out for you!