Indian Drink

Easy Mango Lassi — Indian Yogurt Mango Drink is the kind of thing I make when it is hot out, I am hungry, and I want something sweet that still feels like a real snack. You know those days when you open the fridge, stare for a second, and think, I need something cold right now. That is exactly when this comes in. It is creamy, bright, and takes basically no effort. Also, if you have mangoes that are getting a little too soft on the counter, this is a very happy way to use them up.

What is Mango Lassi?

Mango lassi is a chilled Indian yogurt drink made by blending mango with yogurt and a little sweetener. It is smooth like a milkshake, but it has that tangy yogurt flavor that keeps it from being too heavy. A lot of Indian restaurants serve it super cold in tall glasses, and honestly, it is one of those drinks that can turn a regular meal into a treat.

If you have ever had a spicy dinner and wished you had something creamy to calm things down, this is it. I even like it alongside cozy dishes like easy chicken tikka masala, because the cool yogurt and mango combo is so soothing.

One quick note: mango lassi is not the same as a plain salted lassi. This one is sweet, fruity, and more of a dessert drink, even though it is still totally acceptable as breakfast when nobody is watching.

What makes this recipe so special?

I have made a lot of versions over the years, and this one is the one I keep coming back to because it is simple and very forgiving. You do not need fancy tools, and you do not need to be perfect with measurements. The big goal here is a thick, creamy texture and a mango flavor that tastes like real fruit, not syrup.

Here is what I think makes it work so well:

• It is fast. You can blend it in about 3 minutes.
• It is flexible. Fresh mango, frozen mango, or even good mango pulp all work.
• It is naturally satisfying thanks to yogurt, which makes it feel like more than just juice.
• It is a crowd pleaser. Kids love it, and adults act like they do not, but then they refill their glass.

Also, I love keeping easy sweet stuff in my back pocket for gatherings. If you are the kind of person who ends up hosting last minute, pair a mango lassi moment with something fun like easy ambrosia salad and you look like you planned it all week.

“I made this exactly like you wrote it, and it tasted like the mango lassi from our favorite Indian restaurant. My husband said it was better because it was extra cold and not overly sweet.”

Notes on the Ingredients for Mango Lassi

Let us talk ingredients, because small choices really do change the final drink. This Easy Mango Lassi — Indian Yogurt Mango Drink keeps things basic, but I will point out where you can tweak it depending on what you have.

Ingredient tips that actually matter

Mango: Fresh ripe mango is amazing when it is in season. If you are using fresh, make sure it smells sweet at the stem and gives slightly when you press it. Frozen mango is my year round favorite because it makes the drink extra thick and cold without needing much ice.

Yogurt: Use plain yogurt, not vanilla. Full fat yogurt gives the creamiest texture. Greek yogurt works too, but it is thicker and tangier, so you may need a splash more milk or water to help it blend.

Sweetener: Sugar, honey, or maple syrup all work. If your mango is very sweet, you might not need much at all. I usually start small, taste, then add more.

Liquid: Milk makes it richer. Cold water makes it lighter. Sometimes I use a bit of both depending on what I am craving.

Flavor add ons: A pinch of cardamom is classic. A tiny drop of rose water is also lovely, but do not overdo it because it can go from nice to perfume very quickly.

And if you are in a dessert mood after this, I will casually suggest browsing easy chess pie. Different vibe, but it has that creamy comfort factor that just makes people happy.

How to Make Mango Lassi

This is the part where you realize you do not need a recipe so much as a good idea and a blender. Still, I will walk you through the exact way I do it so your first batch comes out thick and smooth.

What you will need

• 1 1/2 cups mango (fresh chopped or frozen chunks)
• 1 cup plain yogurt
• 2 to 4 tablespoons sugar or honey (to taste)
• 1/4 to 1/2 cup cold milk or water (adjust for thickness)
• Pinch of cardamom (optional but so good)
• Ice cubes (optional, mostly if using fresh mango)

Step by step directions

1) Add the mango and yogurt to your blender first. That helps everything blend evenly.

2) Add your sweetener and cardamom, if using.

3) Start with 1/4 cup milk or water, blend, then check the thickness. Add more liquid only if you want it thinner.

4) Taste it. This is where you decide if it needs a little more sugar or a tiny pinch more cardamom.

5) If it is not cold enough, blend in a few ice cubes for a few seconds. Do not blend ice for too long or it can water things down.

Pour into glasses right away. I like to serve it super cold, and if I am feeling extra, I chill the glasses for 10 minutes first.

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Little real life tip: if you are serving this after dinner and you also want something cozy for later, keep a mug ready for homemade drinking chocolate. Mango lassi is the cool treat, and the chocolate is the late night comfort plan.

Variations

Once you make Easy Mango Lassi — Indian Yogurt Mango Drink the classic way, it is fun to play with it. Here are a few variations I actually make, not just ideas that sound cute.

Easy swaps and fun twists

Vegan mango lassi: Use a thick plain plant based yogurt (coconut or cashew is great). Use oat milk or almond milk for blending. Sweeten with maple syrup.

Extra protein: Use Greek yogurt and thin it with milk. It turns into a filling breakfast drink.

Mango banana lassi: Add half a banana. It makes it taste more like a smoothie and it gets extra thick.

Spiced version: Add a tiny pinch of ground cinnamon along with cardamom. It is warm and cozy, especially if your mango is very sweet.

Saffron treat: If you have saffron, soak a few strands in a tablespoon of warm milk for 5 minutes, then blend it in. It feels fancy with basically zero extra work.

And if you are planning a holiday spread later in the year, save this idea: mango lassi is a fun surprise next to sweet bites like classic Christmas toffee. Not traditional, but people love having options.

Common Questions

Can I use canned mango pulp?
Yes. It is actually super common. Just check if it is already sweetened, then reduce the sugar at first and adjust after tasting.

Why is my lassi too thin?
Usually it is from too much liquid or melting ice. Use frozen mango instead of ice, or add more yogurt and blend again.

Can I make mango lassi ahead of time?
You can, but it is best fresh. If you make it ahead, store it covered in the fridge and stir or re blend before serving. The texture can separate a bit, which is normal.

How long does it last in the fridge?
I would drink it within 24 hours for the best taste and texture. It is still safe a bit longer if your yogurt is fresh, but the flavor is brightest on day one.

Do I have to add cardamom?
Nope. It is optional. The drink is still delicious with just mango, yogurt, and a touch of sweetness.

A cool little treat you will want to make again

This Easy Mango Lassi — Indian Yogurt Mango Drink is one of those recipes that makes life feel easier because it is quick, reliable, and genuinely refreshing. Keep ripe mango or frozen mango on hand, and you can pull it together anytime. If you want to compare approaches, I also like reading Mango Lassi Recipe – Swasthi’s Recipes and The Best Mango Lassi Recipe (Restaurant-Style) – Tea for Turmeric because they have great extra tips and slightly different ratios. Make a batch, taste as you go, and adjust it to your mango sweetness and your mood. Then pour it ice cold and enjoy that first creamy sip, it really is the best part.