Mango Lassi Recipe
Mango lassi is a traditional Punjabi yogurt drink made by blending ripe mango with yogurt, milk, and a touch of cardamom. It takes just 5 minutes and is the most popular way to enjoy mangoes as a drink across Pakistan and India. For the best results, use naturally sweet Sindhri or Chaunsa mangoes — no added sugar needed.
Prep Time
5 min
Cook Time
0 min
Servings
2 glasses
Calories
~195/serving
Ingredients
1 large ripe mango (Sindhri or Chaunsa)
~200g pulp
1 cup (250ml) plain yogurt
full-fat for creaminess
1/4 cup (60ml) cold milk
adjust for consistency
1-2 tbsp sugar or honey
optional with Sindhri
2-3 ice cubes
Pinch of ground cardamom
optional, authentic
Chopped pistachios
garnish
Step-by-Step Instructions
Prepare the Mango
Peel the ripe mango, cut flesh away from the pit, and roughly chop into pieces. You need about 200g (1 cup) of mango flesh. If using Sindhri or Chaunsa, taste the mango first — you likely will not need any added sugar at all.
Blend the Base
Add mango chunks and yogurt to a blender. Blend on high for 30-45 seconds until completely smooth and creamy. There should be no chunks remaining. The yogurt's tang balances the mango's sweetness perfectly.
Adjust Consistency & Sweetness
Add cold milk to reach your desired consistency — less milk for a thick, spoonable lassi, more for a drinkable version. Add sugar or honey only if needed. Add a pinch of ground cardamom for authentic Punjabi flavor.
Blend with Ice
Add 2-3 ice cubes and blend for another 15-20 seconds until the ice is crushed and the lassi is frothy and chilled. The ice makes it refreshing and gives it a beautiful frothy top.
Serve & Garnish
Pour into tall glasses. Garnish with chopped pistachios, a pinch of cardamom, or a few saffron strands. Serve immediately for the best flavor and texture. Mango lassi does not keep well — drink it fresh.
Tips for the Perfect Mango Lassi
Best Mango Variety
Sindhri produces the sweetest lassi — its honey-like flavor means zero added sugar. White Chaunsa creates a richer, more custard-like lassi. Langra adds a pleasant tangy dimension. For the most aromatic lassi, use Anwar Ratol(though it’s usually too precious to blend!).
Fresh vs Frozen Mango
Fresh ripe mangoes always produce a superior lassi with better aroma and flavor complexity. However, frozen mango chunks are a perfectly good alternative year-round and actually create a thicker, colder drink without needing as much ice.
Sugar Alternatives
With naturally sweet Pakistani mangoes, you often need no added sweetener at all. If you do want more sweetness, try honey (complements mango beautifully), jaggery (gur — traditional choice), date syrup, or maple syrup. Avoid artificial sweeteners which can taste harsh against the mango.
Yogurt Choice
Full-fat yogurt produces the creamiest lassi. Greek yogurt makes it extra thick. Low-fat yogurt works but the lassi will be thinner. For the most authentic taste, use plain dahi (Pakistani/Indian yogurt) which has a tangier, more complex flavor than Western yogurt.
Mango Lassi Variations
Rose Mango Lassi
Add 1 tablespoon of rose water and garnish with dried rose petals. The floral notes of rose beautifully complement the sweetness of Sindhri or Chaunsa mango. A Mughlai-inspired variation that’s especially popular in Lahore and Multan.
Saffron Mango Lassi (Kesar Lassi)
Soak 4-5 saffron strands in 1 tablespoon of warm milk for 5 minutes, then add to the blender with the other ingredients. The saffron adds a luxurious golden color, subtle earthy-floral flavor, and makes the lassi feel truly premium. Garnish with more saffron strands.
Vegan Mango Lassi
Replace dairy yogurt with coconut yogurt (best match for tang and creaminess) and use oat milk or coconut milk. The result is still rich and satisfying. Cashew cream blended with a squeeze of lemon (for tang) is another excellent vegan base. Use agave or maple syrup if additional sweetness is needed.
Mango Lassi Bowl
Make the lassi extra thick (reduce milk, add more yogurt) and pour into a bowl. Top with sliced mango, granola, chia seeds, shredded coconut, and chopped pistachios. A beautiful and filling breakfast that’s as nutritious as it is delicious.
Nutrition Information
Per serving (250ml, made with full-fat yogurt and Sindhri mango, no added sugar)
The History of Lassi in Punjab
Lassi is one of the oldest known dairy drinks in the world, with its origins in the Punjab region of the Indian subcontinent dating back over 3,000 years. The word “lassi” comes from the Punjabi language, and the drink has been an integral part of Punjabi culture for millennia — served with meals, at celebrations, and as a daily refreshment during the brutal Punjab summers.
Traditional Punjabi lassi was originally made as a simple, salted buttermilk — yogurt churned with water and salt. This savory version remains the everyday lassi across rural Punjab in both Pakistan and India. The sweet version, and particularly the mango lassi, emerged as Punjab’s incredible mango orchards made it natural to combine two of the region’s greatest products: fresh dahi (yogurt) from water buffalo milk and ripe mangoes from the orchards.
In Multan, mango lassi has a special significance. During the peak mango season (July-August), families gather to enjoy fresh mango lassi made with White Chaunsa — the city’s most prized variety. The combination of Multan’s incredibly sweet Chaunsa mangoes with rich, tangy buffalo milk yogurt creates what many consider the world’s finest version of this drink.
Today, mango lassi has become one of the most recognized Pakistani and Indian drinks worldwide, served in restaurants from London to New York. However, the best mango lassi is still the simplest — fresh ripe mango, good yogurt, and nothing else. When your mango is a perfectly ripe Sindhri or Chaunsa from Multan, you truly do not need any added sugar.
Frequently Asked Questions About Mango Lassi
What is the best mango variety for lassi?
Sindhri and White Chaunsa are the best Pakistani mango varieties for lassi. Sindhri provides intense honey-like sweetness with zero fiber, while Chaunsa adds a rich, custard-like depth. Langra gives a pleasant tangy twist. For Indian mangoes, Alphonso and Kesar work excellently.
Can I make mango lassi without yogurt?
Yes! For a vegan mango lassi, use coconut yogurt or cashew cream in place of dairy yogurt. Coconut yogurt provides the closest texture and tang. You can also use silken tofu blended smooth for a protein-rich alternative. The mango flavor will still shine through.
How many calories are in a mango lassi?
A standard serving (250ml) of mango lassi contains approximately 180-220 calories, depending on the yogurt used and whether sugar is added. Using naturally sweet Pakistani mangoes like Sindhri means you can skip added sugar entirely, reducing calories by 30-50 per serving.
Can I use frozen mango for lassi?
Yes, frozen mango chunks work well for lassi and actually create a thicker, colder drink. Thaw slightly before blending for a smoother result. However, fresh ripe Sindhri or Chaunsa mangoes will always produce a superior lassi with more complex flavor and aroma.
What is the difference between lassi and mango shake?
Mango lassi is made with yogurt (dahi), giving it a tangy, probiotic-rich character. Mango shake (milkshake) uses milk instead, resulting in a lighter, purely sweet drink without the tanginess. Lassi is the traditional Punjabi preparation and is considered healthier due to the probiotics in yogurt.
How long does mango lassi last in the fridge?
Fresh mango lassi is best consumed immediately for optimal flavor and texture. It can be refrigerated for up to 24 hours in a sealed container, though the texture may separate slightly — just stir before drinking. Do not freeze lassi as it changes the texture significantly.
Get the Perfect Mangoes for Your Lassi
The secret to an incredible mango lassi is using naturally sweet, carbide-free mangoes. Order Sindhri or Chaunsa from MMA Farms for the best lassi you’ve ever tasted.