Mango Lassi


If there’s one thing I hear about Indian cuisine it’s, “omg I love mango lassi”, which always gives me a bit of a gaggy face, but none the less it’s a legit use of mangoes.

As the gaggy face suggests, this isn’t my favorite way to consume mango or yogurt because it just tastes a little too tangy and sweet to me. That said, mango lassi is insanely popular in the States. I think it’s because it tastes like a better version of flavored yogurt you buy from the grocery store. I swear I’m trying to say nice things about it, it’s just not working.

I honestly don’t ever remember hearing about mango lassi till my first trip to the States. That may be because back in the day we were obsessed with making everything into a shake. Shakes were foreign and cool. Everywhere you went there was a list a mile long of fruit shakes. Whereas, lassis was significantly fewer in options. There was sweet, salted, mint, masala, kesar, kesar pista, and malai. I’m sure I’ve forgotten a couple, but you get the idea. More traditional flavors. What’s interesting but not surprising is that as Indian cuisine has evolved and there’s a greater desire to embrace it, the flavors too have evolved. So now there are restaurants that have a mile long list of lassi flavorings.

This recipe is insanely easy, people love it, and it’s actually quite healthy. For those reasons alone it’s a good option. But for me – if I’m in the mood for a sweet lassi, I much prefer kesar elaichi lassi. As for how to best consume mangoes in liquid form, it’s mango shake all the way.

Mango Lassi

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Difficulty: Easy


Prep time




  • 4 cups plain yogurt (avoid fat free or low fat for best flavor)

  • 2 cups fresh or canned mango pulp

  • 1.5 cup cold water

  • 2 tsp elaichi (cardamom) powder

  • A few strands of kesar (saffron), for garnish

  • Sugar, to taste


  • Whisk yogurt till smooth.
  • Whisk in water.
  • If you’d like the consistency to be a little thinner add additional water .
  • Whisk in mango pulp till smooth in consistency.
  • Add in sugar to desired sweetness.
  • Serve over ice and garnish with cardamom and saffron.

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Ingredients I like for this recipe:

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