Mango Lassi Recipe – Easy Indian Mango Drink with Milk & Sugar

Last Updated on 2 months by Neha Deshmukh

Mango Lassi Recipe – Easy Indian Mango Drink With Milk & Sugar

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 easiest, most refreshing drink, and it instantly transports me back to summer holidays in India. I first made this when I was trying to recreate the lassis my Dadi (grandmother) used to make, and honestly, it’s become a family favourite. Let’s get blending!

Why You’ll Love This Recipe

This Mango Lassi isn’t just delicious; it’s a lifesaver on hot days. It’s creamy, sweet, and bursting with mango flavour. Plus, it takes just minutes to whip up – perfect when you need a quick treat or a refreshing drink to serve guests. It’s a classic Indian cooler for a reason!

Ingredients

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

• 1 ripe mango, whole
• 1 handful ice cubes
• 2 tablespoons sugar (adjust to taste)
• 1 large glass (approx. 240ml) milk

Ingredient Notes

Let’s talk ingredients for a sec. Using a really ripe mango is key – it’s where all the flavour comes from! I usually go for the kind you can easily pierce with a fork.

• Mango: About 200-250g of mango pulp is ideal.
• Sugar: Granulated sugar works perfectly, but feel free to experiment with other sweeteners (more on that later!).
• Milk: I prefer using chilled milk for the best texture.
• Ice: Don’t skimp on the ice! It makes all the difference.

Mango Varieties for the Best Lassi

While any ripe mango will work, some varieties are just amazing in a lassi. Alphonso mangoes are the gold standard – they’re incredibly sweet and fragrant. But if you can’t find them, Kesar, Dasheri, or even Tommy Atkins mangoes will do nicely.

The Role of Milk: Full Fat vs. Low Fat

The type of milk you use will affect the richness of your lassi. Full-fat milk creates a super creamy texture, which is how my Dadi always made it. However, low-fat milk works just fine if you’re watching your calorie intake. You can even use plant-based milks for a vegan version (we’ll get to that!).

Adjusting Sweetness: Sugar Alternatives

Don’t like refined sugar? No problem! You can easily substitute it with:

• Honey: About 1-2 tablespoons, depending on your preference.
• Maple Syrup: Same as honey – start with 1 tablespoon and adjust.
• Dates: Soak 2-3 dates in warm water for 10 minutes, then blend them in with the other ingredients.

Step-By-Step Instructions

Alright, let’s make some lassi! It’s so simple, you’ll be sipping on this in minutes.

1. Peel and cube your ripe mango. Don’t worry about being too precise – the blender will take care of everything.
2. Add the mango cubes, ice cubes, sugar, and chilled milk to a blender jar.
3. Secure the lid tightly (very important!) and blend on high speed for 2-3 minutes, or until everything is beautifully smooth and creamy.
4. Pour into glasses and enjoy immediately! You can garnish with a few mango slices, a sprinkle of chopped nuts, or even a small scoop of ice cream if you’re feeling fancy.

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect Mango Lassi:

Achieving the Perfect Lassi Consistency

The ideal lassi should be thick and creamy, but still pourable. If it’s too thick, add a splash more milk. If it’s too thin, add a few more ice cubes and blend again.

Preventing a Watery Lassi

Using frozen mango chunks can help prevent a watery lassi, especially if you don’t have much ice.

Blending Techniques for Smoothness

A high-powered blender is your best friend here. But even with a regular blender, blending for a full 2-3 minutes ensures everything is perfectly smooth.

Variations

Want to switch things up? Here are a few fun variations:

Vegan Mango Lassi

Swap the dairy milk for your favourite plant-based milk – almond, soy, or coconut milk all work beautifully. My friend, Priya, swears by cashew milk for the creamiest vegan lassi!

Gluten-Free Mango Lassi

This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.

Spice Level: Adding a Hint of Cardamom or Saffron

For a more aromatic lassi, add a pinch of cardamom powder or a few strands of saffron to the blender. It adds a lovely warmth and complexity.

Festival Adaptations: Mango Lassi for Holi or Summer Celebrations

During Holi, I sometimes add a tiny drop of rose water for a floral twist. It’s a lovely way to celebrate the festival of colours!

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 dinner.
• As a refreshing dessert after a 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. It may separate slightly, so just give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

What is Mango Lassi traditionally served with?

Traditionally, Mango Lassi is enjoyed on its own as a refreshing drink, but it’s often served alongside spicy Indian snacks to balance the heat.

Can I make Mango Lassi ahead of time?

You can, but the texture might change slightly. It’s best to make it shortly before serving for the freshest taste.

How do I adjust the thickness of my Mango Lassi?

Add more milk to thin it out, or more ice/frozen mango to thicken it up.

What’s the best way to peel and cube a mango for lassi?

There are lots of ways! I like to slice off the sides of the mango, then score the flesh in a grid pattern and scoop it out with a spoon.

Can I use frozen mango for this recipe?

Absolutely! Frozen mango is a great option, especially if fresh mangoes aren’t in season. It will also make your lassi extra cold and thick.