This Mango Lassi recipe pairs sweet mango with creamy, tangy yogurt, a hint of honey, a pinch of cardamom, and a little bit of saffron. Even though it looks fancy and exotic, it whips up in just 5 minutes like any other smoothie!
If you’ve been following my blog for a while now, you probably know how much I love Indian food. Chicken Korma, Palak Paneer, Rogan Josh, Kheema Pav, and Chana Masala, to name just a few favorites.
Some are vegetarian, some are lamb, and some are chicken. As different as these dishes are, they share one common factor: spice!
One of the best things about making Indian food at home is that you can control the heat level. But most Indian dishes are richly spiced, which means they’re going to come with at least a little bit of fire. (Trust me, it’s nothing like what you’d get when you order a dish “Indian hot” at a restaurant!)
Not to worry though, because there’s a delicious way to cool down your taste buds: a mango lassi! Just like milk and other dairy products, yogurt is a good thing to reach for when your mouth is on fire. (Read more about why dairy is the way to go when you want to cool down fired up taste buds on Men’s Health.)
A mango lassi is perfect because it blends the creamy tanginess of yogurt with the sweetness of mango for a drink that’s sure to help put out the fire. And of course it’s pretty delicious too!
Don't wait until the next time you eat spicy food to make a mango lassi! If you enjoy smoothies and want to switch up the flavors, give this recipe a try.
The Best Mango Lassi Recipe
Ingredients
- Mango
- Yogurt
- Honey
- Ground cardamom
- Saffron
How to Make a Mango Lassi
- Add all ingredients to a blender.
- Process until smooth and creamy, tamping down as necessary.
Equipment for This Recipe
Variations on This Recipe
- Change up the sweetener. You can use honey, maple syrup, sugar, or any other sweetener you like.
- Play with the flavorings. Add up to ½ teaspoon of vanilla, rose water, or orange blossom water.
- Top with anything you like. This drink looks absolutely gorgeous, especially when you top it with pretty garnishes. A few ideas for topping are crushed pistachios, diced fresh mango, saffron threads, dried rose petals, or fresh mint.
Tips for Making a Mango Lassi
- If you use thin yogurt (not thick Greek-style yogurt) you probably won’t need to thin out the lassi with water.
- Look for Alphonso mangoes to make this. They are sweeter, juicier, and less fibrous than other mangoes, and will make the best lassi!
- Make sure your mangoes are very ripe for this. Your drink will be naturally sweeter with a more intense mango flavor.
- To make this, I like to use frozen mango chunks, so that the drink is extra cold and refreshing without getting watered down. If you prefer, you could use fresh mango chunks and add a handful of ice.
- You can easily flash-freeze mango. To do so, peel and chop very ripe mango. Spread it out evenly on a large baking tray lined with parchment paper. Freeze until solid, about 3 hours. Use or transfer the frozen mango chunks to a freezer-safe container and put back in the freezer for up to 3 months.
- If you don’t have saffron, you can use 1/16 teaspoon ground turmeric instead.
Mango Lassi FAQs
What is a Lassi Drink?
A lassi is yogurt-based drink from the state of Uttar Pradesh in northern India. Lassis are typically a blend of yogurt, water, and flavorings. Spices and fruit are sometimes used to flavor lassi drinks, and they can be either sweet or salty.
You can read more about lassi on Wikipedia.
What Are Some Different Types of Lassi?
This question is similar to asking “what are the types of smoothies”! You are only limited by your imagination.
Here’s a short list of a few popular lassi flavors:
- Namkeen Lassi (aka Salty Lassi)
- Strawberry Lassi
- Banana Lassi
- Mint Lassi
Is Lassi a Healthy Drink?
Lassi is a yogurt-based drink, and so it provides calcium, protein, and probiotics. (You can read more about the health benefits of yogurt on Healthline.)
Additionally, a mango lassi contains mango, which is a good source of vitamins, minerals, and antioxidants. (Read more about the health benefits of mangoes on Nourish by WebMD.)
What’s in a Mango Lassi?
A mango lassi typically contains yogurt, mango, and water or milk (if necessary to thin it out). They commonly have sweetener (such as honey or sugar) and spices (such as cardamom and saffron) added.
What Type of Mango is Used to Make Lassi?
Alphonso mangoes are used in India, and these are the best for making lassi. They have a sweeter, juicier, more intense mango flavor than other mango varieties. Alphonso mangoes also have a creamier, less fibrous flesh.
How Long Can You Keep a Mango Lassi?
You can store a mango lassi for up to 2 days in the fridge. Note that the texture might change the longer it sits. Personally, I enjoy a mango lassi most right after it's first made.
More Mango Recipes to Make
- Mango Muffins
- Easy Mango Frozen Yogurt
- Vanilla Mango Preserves
- Mango Shortcake
- Sweet and Spicy Mango Vinaigrette
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Mango Lassi
Ingredients
Mango Lassi:
- 1 cup frozen mango chunks
- 1 cup plain unsweetened yogurt
- 2 tablespoons honey
- 1/16 teaspoon ground cardamom
- 1 pinch saffron threads
- Water if necessary to thin out the lassi
Optional Flavorings (choose 1 if desired):
- ½ teaspoon pure vanilla extract
- ½ teaspoon rose water
- ½ teaspoon orange blossom water
Optional Toppings:
- Fresh mango finely chopped
- Fresh mint leaves
- Pistachios crushed
- Saffron threads
- Dried rose petals
Instructions
- Add all ingredients for the mango lassi to a blender. If using, add optional flavoring. Pulse a few times, and then puree until smooth and creamy. Add a splash of water if necessary to thin it out.
- Serve immediately with any toppings you like.
Faith's Tips
- Nutritional Information: Information for this recipe was calculated without the optional flavorings or toppings.
- Yogurt: If you use thin yogurt (not thick Greek-style yogurt) you probably won’t need to thin out the lassi with water.
- Frozen Mango: I like to use frozen mango chunks for this so that the drink is extra cold and refreshing without getting watered down. If you prefer, you could use fresh mango chunks and add a handful of ice.
- How to Flash-Freeze Mango: You can easily flash-freeze mango. To do so, peel and chop very ripe mango. Spread it out evenly on a large baking tray lined with parchment paper. Freeze until solid, about 3 hours. Use or transfer the frozen mango chunks to a freezer-safe container and put back in the freezer for up to 3 months.
- Saffron Substitute: If you don’t have saffron, you can use 1/16 teaspoon ground turmeric instead.
Nutrition
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