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This homemade mango lassi recipe is as easy as making a smoothie! It’s creamy, tangy, sweet, and infused with tropical flavor.

Tray with two glasses of mango lassi, with bottle in background
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If you’ve never had a mango lassi, it’s basically a mango smoothie made with yogurt. They’re popular in India and other parts of Asia, and for good reason: they’re absolutely delicious and refreshing on a hot summer day.

Mango lassis are definitely the most popular variety, but there are all kinds of other flavors, from saffron to rose. The drink originated in the Punjab region, where it’s enjoyed to aid digestion. These days, you can find mango lassis at most Indian restaurants, but they’re actually super easy to make at home. All you need is a handful of simple ingredients and a blender.

To make a mango lassi, combine all of the ingredients in a blender and blend until smooth. If you like your lassis on the thicker side, you can add more yogurt. If you like them thinner, add a little more milk. Make it sweeter by adding more sugar or honey, customize your lassi with your favorite spices (cinnamon would be amazing here!), or experiment with using a flavored yogurt instead of plain.

Enjoy your mango lassi for breakfast, an afternoon pick-me-up, or alongside your favorite Indian dishes, like Vegetable Samosas, Vegetable Biryani, and Slow Cooker Chicken Tikka Masala.

Overhead view of mango lassi in glass, garnished with cubes of mango

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Ripe mango cubes – You can use frozen if the mangos at your grocery store aren’t looking too good.
  • Whole milk yogurt – You can make a vegan mango lassi by swapping in your favorite plant-based yogurt and milk.
  • Whole milk
  • Sugar – Adjust this depending on the sweetness of your mangos.
  • Ground cardamom
  • Ice cubes

How to Choose a Ripe Mango

A ripe mango will have a sweet, fragrant aroma and a smooth exterior. Avoid mangoes that are hard, green, mushy, wrinkled, or have bruises or blemishes.

If you’re not sure if a mango is ripe, try giving it a gentle squeeze. If it yields to the pressure, it’s ripe and ready to eat. If it’s still firm, give it a few days to ripen at room temperature.

Once a mango is ripe, you can store it in the fridge to help it stay fresh for longer. But be sure to eat it within a few days—a ripe mango will only last for a few days before it starts to go bad.

Overhead view of two glasses of mango lassi

The Best Way to Cut a Mango

There are many different ways to cut a mango, but this is the method I find to be the quickest and easiest. 

  • First, cut off each side of the mango, about 1/4-inch from the midline where the stem is. This allows you to cut around the pit.
  • Score the flesh in a grid pattern by making shallow cuts across and lengthwise on each half of the fruit. Be careful not to cut through the skin!
  • Use a large metal spoon (the kind you use for serving) to scoop the mango flesh out of the skin. The cubes should come out easily.

How to Make a Mango Lassi

Your just a few minutes away from a homemade mango lassi! Here’s what you’ll need to do:

Add the ingredients to your blender. Place all of the ingredients in a blender, along with some ice.

Blend. Turn the blender on low speed, then slowly increase to high and blend until the lassi is smooth and creamy

Serve. Pour into a glass and serve as-is, or garnish with fresh mango and a pinch of cardamom.

Two mango lassis on tray with scored mango in foreground

Tips for Success

Here are some tips for making mango lassis at home, along with some ideas for how to make this recipe your own.

  • Getting the right consistency. If you want a thicker lassi, start with less milk. You can also add more milk to make the lassi thinner.
  • Omitting the sugar. Some mango varieties are so sweet naturally that you don’t have to add any sugar. You can also use honey or agave nectar instead of white sugar, if you prefer.
  • Start with a ripe mango. If your mango isn’t ripe, you’ll need to add a lot of extra sweetener to make your lassi palatable.
Pouring mango lassi into a glass

How to Store Leftovers

If you have leftover mango lassi, you can store it in the refrigerator for up to a day. 

Can This Recipe Be Frozen?

Yes, mango lassis can be frozen. Simply place the lassi in an airtight container and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge. You can also freeze leftover mango lassi in popsicle molds and enjoy it frozen.

5 from 1 vote

Mango Lassi

You only need a few minutes and a handful of ingredients to make a creamy homemade mango lassi!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 drinks



  • 2 cups (330 g) ripe mango cubes
  • 2 cups (488 g) whole milk yogurt
  • ½ cup (118 ml) whole milk
  • 4 tablespoons sugar, add less/ more depending on the sweetness of your mangoes
  • ¼ teaspoon cardamom powder
  • Ice cubes as needed
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  • Put all the ingredients to a blender along with some ice and blend until smooth and creamy
  • Serve chilled as is or top It with some mango cubes.


You can adjust consistency of the lassi by adding more/ less milk


Serving: 1drink, Calories: 378kcal, Carbohydrates: 63g, Protein: 12g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 39mg, Sodium: 138mg, Potassium: 752mg, Fiber: 3g, Sugar: 61g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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