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Mango Lassi

Mango Lassi – This creamy drink is made from mango, yogurt, honey, and freshly ground cardamom, and it’s the perfect companion for a hot day!

Mango lassi in a mug with mangos in the background.

Mango lassi originated in 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 there is nothing quite like freshly prepared lassi made from fruits that are in season; it’s filling and satisfying!

WHAT’S IN MANGO LASSI?

  • Mango: I use four ripe mangos to make lassi. Substitute mango concentrate if you’re in a pinch or prefer something sweeter. I suggest adding an 18-ounce can if you decide to go that route.
  • Yogurt: Dahi is our yogurt of choice. Another great alternative, especially if you want to sneak a little protein into the drink, is to use full-fat Greek yogurt.
  • Cardamom: Balance the overall sweetness with warm and freshly ground cardamom powder.
  • Honey: Add a little honey to compliment the natural sweetness of the mango.

HOW TO MAKE MANGO LASSI

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.

Blend until fully incorporated.

Pour it into a drinking glass to serve.

PREPARATION TIPS

  • I use honey to make this recipe, but if you’re using mango concentrate, I recommend reducing or eliminating it; most store-bought concentrates have a good amount of sugar in them already.
  • If you’re not used to making recipes with fresh mango, check out our guide on How to Cut a Mango.

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Mango lassi in a mug with mangos in the background.

HOW TO CHOOSE THE RIGHT MANGO

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

WHAT TO DO WITH THE LEFTOVERS

  • FRIDGE – This drink will keep for 1-2 days.
  • FREEZER – Make more than you need and freeze it for a quick snack. Transfer it to a freezer-safe container or bag. 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!

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Mango lassi garnished with cinnamon and mint.

Mango Lassi

Tressa Jamil
Mango lassi is a creamy drink with mango, yogurt, honey, and a bit of freshly ground cardamom; it's the perfect companion for a hot day!
5 from 1 vote
Course Drinks
Cuisine Indian, Pakistani
Keyword mango lassi
Course Drinks
Cuisine Indian, Pakistani
Servings 3 cups
Calories 174 kcal

Ingredients
  

  • 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

Instructions
 

  • 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 it into a drinking glass to serve.

Notes

Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
 

Nutrition

Serving: 1 DrinkCalories: 174kcalCarbohydrates: 40gProtein: 3gFat: 2gSodium: 27mgFiber: 4gSugar: 33g
Keyword mango lassi
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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