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Punjab / North India (lassi heartland) · Indian

Mango Lassi (Yogurt and Mango Drink)

The creamy, cooling mango-and-yogurt drink of North Indian summers and restaurant menus everywhere. Three ingredients, two minutes, and a little cardamom.

By Table & Traditions Editors

Published August 1, 2026

Two glasses of thick golden-yellow mango lassi garnished with chopped pistachios and a pinch of saffron, with fresh mango slices alongside.

Lassi — a blended yogurt drink — is a Punjabi institution, traditionally churned salty or sweet and drunk to cool the body through fierce North Indian summers. The mango version, riding the subcontinent's beloved summer mango season, became the sweet, fruity lassi that now appears on Indian restaurant menus around the world. The best is made with ripe Alphonso or Kesar mangoes.

Yield
Serves 2
Prep
5 min
Cook
0 min
Total
About 5 min
Difficulty
Easy

Mango lassi is the creamy, cooling mango-and-yogurt drink of North Indian summers — and the most ordered drink on Indian restaurant menus the world over. Lassi is a Punjabi institution, blended to cool the body through brutal summers; the mango version rides the subcontinent’s beloved mango season into something sweet, fruity and irresistible.

Ripe mango is everything

There’s no cooking here, so the drink is only as good as its parts: sweet, aromatic, low-fibre mangoes — Alphonso or Kesar — and thick, fresh, not-sour yogurt. Out of season, canned Alphonso pulp is genuinely excellent and lets you make it year-round.

Blend, taste, adjust

Everything goes into the blender together — mango, yogurt, a little cold milk, sugar and cardamom — and blends to a silky, frothy drink in under a minute. Because mango sweetness varies so much, taste at the end: more sugar if tart, more milk if you want it thinner.

Cold, with a garnish

Serve it well chilled, garnished with chopped pistachios and a pinch of saffron. It’s the perfect foil to spicy food — pair it with butter chicken or a biryani — and the cooling counterpart to a hot cup of masala chai.

Ingredients

Serves
2
  • 1 cup ripe mango pulp Alphonso or Kesar for the best flavour; canned Alphonso pulp works year-round.
  • 1 cup thick plain yogurt (dahi) Chilled and not sour; thick yogurt gives the creamy body.
  • 1/4 cup cold milk To adjust the consistency; add more for a thinner lassi.
  • 2–3 tsp sugar, or to taste Adjust to the sweetness of your mangoes; ripe ones may need none.
  • 1/4 tsp ground cardamom
  • chopped pistachios and saffron, to garnish (optional)

Method

Tap a step’s number to check it off as you go.

  1. Add the mango pulp, yogurt, milk, sugar and cardamom to a blender.

    Why: Everything goes in together; there's no cooking, so the quality of ripe mango and thick, fresh yogurt is what makes the drink.

  2. Blend until completely smooth and creamy, 30–60 seconds.

    Why: A full blend dissolves the sugar and gives the silky, frothy texture; under-blending leaves it grainy.

  3. Taste and adjust — more sugar if the mangoes are tart, more milk if you want it thinner — then chill or blend with a few ice cubes.

    Why: Mango sweetness varies a lot, so adjusting at the end is essential; serving it cold is the whole point of a summer lassi.

  4. Pour into glasses and garnish with chopped pistachios, a pinch of saffron, or a little extra cardamom.

    Why: The garnish adds aroma and the classic restaurant presentation; pistachios give a little contrast to the smooth drink.

A quick, anonymous tap — no review needed.

Variations

  • Vegan

    Use thick coconut or cashew yogurt and plant milk for a dairy-free lassi.

  • Salted / plain lassi

    Skip the mango and sugar; blend yogurt with water, salt and roasted cumin for the savoury Punjabi classic, or with sugar for a sweet lassi.

  • Mango lassi popsicles

    Freeze the blended mixture in moulds for a creamy summer ice pop.

Serving & Storage

Serve well chilled as a cooling drink or dessert, especially alongside spicy food — the yogurt soothes the heat. Garnish with pistachios and saffron for a festive touch.

Pairs with: Spicy curries, Biryani, Samosa, Tandoori chicken.

Storage: Best fresh, but keeps a day refrigerated in a sealed jar; stir or re-blend before serving as it can separate. Not suitable for freezing as a drink (texture changes), though it makes excellent popsicles.

Nutrition

Per serving (1 glass)

Calories
210
Protein
7 g
Carbs
36 g
Fat
5 g
Fiber
2 g
Sugar
32 g
Sodium
70 mg

Notable micronutrients: Vitamin C, Vitamin A, Calcium

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

What are the best mangoes for mango lassi?

Sweet, aromatic, low-fibre varieties — Alphonso and Kesar are the gold standard. Out of season, canned Alphonso or Kesar pulp (sold at Indian grocers) is genuinely good and consistent.

Why is my mango lassi too thin or too thick?

It's all about the yogurt and milk balance. Thick (Greek-style or hung) yogurt makes it richer; add cold milk or water a little at a time to reach the consistency you like — thick enough to coat the glass but still drinkable.

Can I make mango lassi without sugar?

Yes, especially with very ripe sweet mangoes. Taste first — ripe Alphonso pulp is often sweet enough on its own. You can also sweeten with honey or a little jaggery.

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