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).
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Better Than Restaurant Mango Lassi Recipe
Equipment
Recipe Video
Ingredients
- 1 cup plain yogurt plain low fat yogurt works too
- 1 cup Mango pulp
- ⅔ cup water
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon saffron
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
Nutrition
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JD says
It's one of my all time favorite drink 😀
Archana says
Mine too, so refreshing!!
LESLIE DSOUZA says
I luv all your Recipes Archana, what is Saffron is it a powder or is it Spanish Saffron the thread type ...Lez
Archana says
Thank you Lez, yes these are the Spanish saffron threads
Shantala says
This is a family favorite drink, and it's my absolute favorite kind of lassi!
Archana says
Thank you Shantala
Ingrid Scott says
I have a question, could you use non dairy milk instead of water?
Archana says
yes you can do that 🙂 It will be delish
Doris c Ryan says
can you leave out the sugar and saffron. maybe substituted another spice. saffron is very expense hre. thank you I am going to try your mango cheesecake soon.
Archana says
yes! You can skip both!
Sri says
Hi! If using frozen mango cubes or fresh mango cubes, how much will be the quantity?
Archana says
You can double the amount if using frozen cubes
FL Cat says
So so good! I made it just like the recipe, except I added a pinch of ground ginger instead of the saffron (per the recommendation of my local Indian shopkeeper). Creamy and refreshing!
Mithilesh says
For the mango peanut salad, crisp ripe mangoes or sweet mangoes??
Archana says
Semi-ripe mangoes. They can be the sweet variety.
Ruth says
I use coconut yogurt to make my mango lassis.
Not the flavored version but it’s actually a coconut yogurt especially for vegan recipes
Archana says
Love that!