Creamy, refreshing, and easy! This homemade Mango Lassi needs just three ingredients and comes together in under five minutes. It was the first recipe I taught my boys back in elementary school, and it quickly became a favorite at our school's International Night. Everyone wanted the recipe, amazed at how much better it tastes than the restaurant version and how effortless it is to make at home.

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I make Mango Lassi year-round by keeping Alphonso mango pulp in the pantry; it's easy to find in most Indian stores and online, so you don't have to wait for mango season. When you're ready, simply blend and pour: it's perfect for an after-school snack, a quick side to a simple meal, or a big-batch crowd-pleaser when you're hosting.

The base consists of only three ingredients (mango, yogurt, and sugar), and I like to enhance the flavor with a pinch of salt and a few saffron strands. These small touches make it feel extra special. If you enjoy lassis that pair beautifully with Indian food, you should definitely try my Rose Lassi as well.

If you happen to have an extra can of mango pulp or a few sweet mangoes, try my Mango Thandai and Mango Mastani recipes. They are quick and easy to make and always a hit whenever you host an Indian party!

Fresh vs Frozen vs Pulp: Picking Mango for Lassi

Mango Lassi is one of the easiest drinks to make at home, and it uses simple pantry ingredients. While fresh Alphonso or Kesar mangoes are wonderful, they are seasonal and not always easy to find outside India. Here are convenient alternatives that work beautifully:

Canned Alphonso mango pulp - My go-to for this recipe. Readily available at Indian grocery stores and online, typically in 30 oz tins with a long shelf life, so you can stock up. Store any unused pulp in an airtight glass jar in the refrigerator for up to one week.
Frozen mango chunks - A great year-round option. If the mango is not sweet enough, simply add a little extra sweetener to balance the lassi.
Fresh ripe mangoes - If you have good fresh fruit, use it. In the US, sweet and less fibrous varieties like Keitt, Kent, Ataulfo, or Haden make an especially creamy Mango Lassi.

Quick Tips for Perfect Mango Lassi

Keep canned Alphonso on hand: Tins from Indian grocery stores are incredibly convenient for this recipe.
Brand swaps: If you do not find Ratna Alphonso mango pulp, look for Swad or Deep brand Alphonso mango pulp
Party-size batching: Making lassi for a crowd? Add all ingredients to a large deep pot and blend with an immersion (hand) blender until smooth.
Creamiest results: Use full-fat plain yogurt for the smoothest and creamiest Mango Lassi. If you are vegan, substitute with soy or almond yogurt.

If you love mango as much as we do, don't miss my Instant Pot Mango Cheesecake, one of my treasured recipes from The Essential Indian Instant Pot Cookbook, and proudly featured in People Magazine (April 13, 2020).

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Recipe

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4.70 from 13 votes

Better Than Restaurant Mango Lassi Recipe

Smooth and creamy yogurt smoothie with the rich and flavorful aroma of mangoes and saffron.

Prep Time5

Total Time5

Course: Breakfast, Snack

Cuisine: Indian

Servings: 3

Calories: 174kcal

Author: Archana Mundhe

Equipment

Immersion Blender

Recipe Video

Ingredients

Instructions

Blend all the ingredients in a blender for about 2 minutes until smooth. Add less or more water to adjust the consistency to your liking. Chill before serving and enjoy.

Notes

Making lassi for a crowd? Add all ingredients to a large deep pot and blend with an immersion blender until smooth.

Nutrition

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