Mango Lassi: Thick, Creamy Yogurt Drink in 5 Minutes (2026)

This mango lassi is thick, creamy, and naturally sweet, made by blending ripe mango with yogurt, milk, a little honey, and a pinch of cardamom. Traditionally, it is an Indian drink, and it takes just 5 minutes in a blender. Mangoes are more popular than ever, too. In fact, U.S. per capita mango availability reached an all-time high of 3.81 pounds in 2025, and mangoes are now bought by 27.14% of U.S. households, according to the National Mango Board (National Mango Board, 2025).

Key Takeaways

• Very ripe mangoes or canned Alphonso pulp give the sweetest, smoothest lassi.
• Plain whole-milk yogurt makes it thick and tangy.
• A pinch of cardamom adds the classic warm aroma.

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What Is a Mango Lassi?

To begin with, a lassi is a yogurt-based drink from the Indian subcontinent. In fact, it can be salty, spiced, or sweet. A mango lassi is the sweet version, blended with ripe mango until thick and smooth.

Because it is made with yogurt, it is both refreshing and filling. As a result, it works as a breakfast drink, an afternoon snack, or a cooling partner for spicy food.

Mango Lassi Ingredients

• Mango: For example, use fresh ripe mango, frozen mango chunks, or canned mango pulp.
• Plain yogurt: Whole-milk yogurt gives the richest texture. Alternatively, Greek yogurt makes it extra thick.
• Milk: Then use it to loosen the drink to your preferred thickness.
• Honey or sugar: However, add it only if your mango needs it.
• Ground cardamom: Finally, add just a pinch for authentic flavor.

How to Make a Mango Lassi

The full recipe card is at the end of this post. Meanwhile, here are the steps.

1. Prep the mango. First, peel and chop the mango, or measure out frozen chunks or pulp.

2. Blend. Next, add the mango, yogurt, milk, honey, and cardamom to a blender. Blend for about 1 minute, until completely smooth.

3. Adjust. Then taste and add more honey or milk if needed.

4. Serve. Finally, pour into glasses, add ice if you like, and garnish with a pinch of cardamom or chopped pistachios.

Tips for the Best Mango Lassi

• Use ripe mangoes. Otherwise, the drink will taste sour and fibrous.
• Chill everything. That way, cold yogurt and frozen mango make it frosty without watering it down.
• Do not over-sweeten. Ripe mango is already sweet, so taste first.
• Strain if needed. For fibrous mangoes, for example, pass the drink through a sieve.

Easy Variations

For a vegan version, use coconut yogurt and oat milk. Similarly, a few saffron threads or a splash of rose water add a fragrant twist. Moreover, adding a banana makes it even thicker and creamier.

Frequently Asked Questions

Can I make a mango lassi ahead?

Yes. It keeps in the fridge for up to 24 hours. However, give it a good shake before serving, since it can separate slightly.

Is it the same as a mango smoothie?

They are similar. Still, a lassi is yogurt-based and usually spiced with cardamom, while smoothies often include other fruits or juice.

Can I use canned mango pulp?

Absolutely. In fact, canned Alphonso or Kesar pulp is what many Indian restaurants use.

Final Thoughts

In short, a mango lassi is sunshine in a glass. It is creamy, cooling, and ready in minutes.

For more mango treats, try our no-bake mango cheesecake or our pineapple mango rum punch.

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Sources

• National Mango Board, 2025 Annual Report: Making Mangos a Household Choice