Indian Mango Lassi – Creamy and delicious Indian mango lassi combines fresh mango, tangy yogurt, sweet honey, and freshly ground cardamom; this refreshing beverage is it’s the perfect companion for a hot day!
WHAT IS MANGO LASSI?
Mango Lassi originates from the Punjab region of North India. The cooling drink was created for its Ayurvedic properties and to provide those who drink it relief from the hot summer sun and humid days. My husband often says nothing is more filling and satisfying than a freshly prepared Mango Lassi made from fruits that are in season.
WHAT’S IN INDIAN MANGO LASSI?
- Mango: I use four ripe mangos to make our Mango Lassi Recipe. Substitute mango concentrate if you’re in a pinch or want something sweeter. I suggest using an 18-ounce can if you decide to go that route.
- Yogurt: Dahi is our yogurt of choice (you can find a good one at Costco). Another great alternative, especially if you want to sneak protein into the drink, is full-fat Greek yogurt.
- Cardamom: Balance the overall sweetness with warm and freshly ground cardamom powder.
- Honey: A little honey complements the natural sweetness of the mango.
HOW TO MAKE INDIAN MANGO LASSI
The full recipe with measurements is in the recipe card below.
Remove the green shell from the cardamom pod, then grind the black seeds into a powder using a mortar and pestle.
Add all of the ingredients to a blender and process until fully incorporated.
Pour the mixture into a drinking glass to serve.
EXPERT TIPS
- I use honey to make this recipe, but if you’re using mango concentrate, reduce the amount or eliminate it; most store-bought concentrates contain sugar.
- If you’re not used to making recipes with fresh mango, check out our guide for How to Cut a Mango.
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SELECT RIP MANGOS
Ripe, not overly ripe, mangos work best, and here’s how to find them!
- LOOK – Color is more of an indicator of the type of mango and has less to do with ripeness. Instead, look for a more rounded shape.
- TOUCH – The outside of the mango should feel soft but not mushy.
- SMELL – A ripe mango will have a fruity aroma near the stem.
If you don’t have access to ripe mangos, leave unripened mangos on the countertop at room temperature; they will take a few days to ripen.
SERVING SUGGESTIONS
- Instant Pot Chicken Biryani
- Chicken Karahi
- Aloo Paratha
- Butter Chicken Masala
- Karahi Gosht
- Chole Bhature
- Authentic Chana Masala Recipe
- Moong Dal Instant Pot Recipe
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; it will keep for 1-2 days.
- Freeze – Make more than you need and freeze it for a quick snack. We love doing this in the summertime. Transfer it to a freezer-safe container or bag. Indian Mango Lassi will keep for 3 months.
- Thaw – When you’re ready for a drink, thaw it on the counter for 2-3 hours before use.
- Repurpose – Make Mango Lassi popsicles or milkshakes!
MORE AUTHENTIC INDIAN RECIPES:
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Indian Mango Lassi
- Blender , or Food Processor
- 1 teaspoon green cardamom, 5-6 pods, green shell removed, and seeds ground
- 4 mangos, ripe
- ½ cup dahi or full-fat Greek yogurt
- 1 teaspoon honey
- Remove the green shell from the cardamom pod, then grind the black seeds into a powder using a mortar and pestle.
- Add all of the ingredients to a blender and process until fully incorporated.
- Pour the mixture into a drinking glass to serve.
- I use honey to make this recipe, but if you’re using mango concentrate, reduce the amount or eliminate it; most store-bought concentrates contain sugar.
- If you’re not used to making recipes with fresh mango, check out our guide for How to Cut a Mango.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Emily Rodriguez
Wednesday 20th of September 2023
This mango lassi is perfect. I love the combination of mango and cardamom. This drink is now my go-to for beating the heat. The kids really enjoyed it as well.
Tressa Jamil
Wednesday 20th of September 2023
Oh goodness, for us too! I don't think I could make it through hot North Carolina summers without the occasionally mango lassi.