Mango Lassi Indian Delicacy Recipe

Mango lassi is a chilled Indian drink of ripe mango, yoghurt (dahi) and a little milk, blended smooth in under a minute. For two glasses, use two ripe Alphonso mangoes or about 300 g of pulp, 250 ml yoghurt and 100 ml milk.

Mango lassi recipe (serves 2)

We are Powle Home Foods in Mumbai, and we run AlphonsoMango.in. We have sold mangoes since 2019, online since 2020, and have served 47,000+ customers, including offline and marketplace sales. This is the way we make mango lassi at home, with Alphonso, because the pulp is non-fibrous and blends without straining.

Ingredients

• 2 ripe Alphonso mangoes (about 300 g pulp), or 300 g of pulp from a tin
• 250 ml full-fat yoghurt (dahi)
• 100 ml chilled milk
• 1 tsp sugar, optional
• ¼ tsp cardamom powder
• A pinch of saffron, optional, for colour and aroma
• Ice cubes

Method

1. Peel the mangoes and slice the pulp off the stone.
2. Put the pulp, yoghurt, milk, sugar if using, and cardamom in a blender.
3. Blend on high for about 45 seconds until smooth and frothy.
4. Taste, and add sugar only if the fruit needs it.
5. Pour over ice and serve at once, with a pinch of saffron or crushed cashews on top.

Tips for a better lassi

• Chill the yoghurt and milk first, so you need less ice and the drink stays thick.
• Use ripe fruit only. A firm mango tastes sour and blends poorly; the shoulders should yield gently to a thumb.
• Blend the pulp and yoghurt first, then add the milk, so you control the thickness.
• Serve straight away. Lassi separates if it stands for long, though a quick stir brings it back.

The drink is thick, so thin it with a splash of cold milk or water if you prefer a pourable lassi. Sweet fruit needs no sugar at all.

Which mango for lassi: Alphonso, Kesar or pulp

We source Alphonso (Hapus) from across 55 villages of the Ratnagiri and Devgad belt on the Konkan coast. Alphonso from this belt is GI-tagged in India under GI No. 139, and we hold GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139). It has saffron-orange, non-fibrous flesh, which is why it works for lassi and for aamras. Kesar is a good second choice: it gives a deeper orange drink, and some cooks find it a little tangier. Both are sold in season; see our Ratnagiri Alphonso Mango and Devgad Alphonso Mango pages, and the Kesar mango page for Kesar.

Alphonso is harvested about February to June, with the best supply from March to May. The 2027 season opens on 1 February 2027. Fresh Alphonso is not sold outside the season, but the Alphonso mango pulp tin (850 g and 3.1 kg, from Rs 590) is available all year. For a lassi outside the season the tin is the practical route. Use it in place of fresh fruit at the same weight; the method does not change. Our guide to making mango pulp at home explains the home version, and puree versus pulp explains what is in a tin.

Alphonso is sold by the dozen from Rs 1,849 (Ratnagiri and Devgad), and a dozen weighs roughly 1.8 to 3.3 kg depending on grade. Check the product page for today's price.

Mango lassi variations

• Spicy mango lassi. Add ¼ tsp roasted cumin powder and a pinch of black salt (kala namak). The savoury note balances the sweetness and suits a biryani or a spiced rice lunch.
• Mango lassi without yoghurt. Replace the yoghurt with 200 ml coconut cream for a dairy-free drink. It is thinner and less tangy, and richer in fat.
• Light version. Use low-fat yoghurt, skip sugar and add more ice. The drink is thinner but still tastes of mango.
• Cashew garnish. Crush a few cashews over the glass for crunch. We sell W180 jumbo cashews and masala cashews; the masala ones suit the spicy lassi better than the sweet one.

Frozen pulp also works. Scoop ripe pulp into ice-cube trays, freeze, and drop six to eight cubes straight into the blender. Frozen cubes keep the drink cold without watering it down. Our guide to freezing mango has the storage details.

What mango lassi is, and where it comes from

Lassi is a yoghurt-based drink from the Punjab region, traditionally served sweet or salted. Mango lassi adds ripe mango, which makes it sweeter, thicker and milder than plain lassi. It is vegetarian, and in India it is a breakfast drink, an afternoon cooler, and a companion to spicy food.

The Alphonso variety is named after Afonso de Albuquerque, and mango grafting was introduced in Portuguese Goa by Jesuit missionaries. Mango lassi is a newer pairing of those two food traditions, the northern yoghurt drink and the western-coast fruit. India produces roughly 43% of the world's mangoes, about 26 million tonnes in 2023 (FAO figures that also include mangosteens and guavas).

For other mango drinks, see our mango milkshake, mango smoothie recipe and aamras recipe.

Calories, health and storage

Raw mango carries roughly 60 kcal per 100 g, and 100 g provides about 36 mg of vitamin C, roughly 40% of the Daily Value. Yoghurt adds protein and most of the remaining calories, so a glass made with full-fat yoghurt will be heavier than one made with low-fat. We have not measured the calories of this recipe in a lab, so treat any figure as an estimate. If you track sugar closely, or have diabetes, ask your doctor; our guide on mango and diabetes covers the general points.

We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Calcium carbide is prohibited for ripening fruit in India under Regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011. We are an FSSAI-licensed seller. Ripe mangoes keep best at room temperature until soft, then in the fridge for a day or two. Do not refrigerate firm fruit, because cold halts ripening. Lassi is best drunk within a few hours of blending. Our guide to ripening Alphonso explains how to tell when a mango is ready.

Alphonso Mango Pulp Tin

from Rs 590

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Ratnagiri Alphonso Mango

from Rs 1,849 | Season opens 1 February 2027

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People also ask

Can I use mango pulp for mango lassi?

Yes. Use the same weight of pulp as fresh fruit, about 300 g for two glasses, with 250 ml yoghurt and 100 ml milk. Taste before adding sugar, because tinned pulp can already be sweet. Our Alphonso mango pulp tin (850 g and 3.1 kg, from Rs 590) is available all year, so you can make lassi out of season.

Which type of mango is better for lassi, Alphonso or Kesar?

Both work. Alphonso has non-fibrous flesh, so it blends smooth and needs little or no sugar. Kesar gives a deeper orange drink and a slightly tangier taste. Choose Alphonso for a silky lassi and Kesar if you like colour and tang. Both are sold only in season, about February to June.

Is mango lassi healthy?

It can be part of a healthy diet. Mango supplies vitamin C and natural sugars, and yoghurt adds protein. A glass made with full-fat yoghurt and added sugar is heavier than one made with low-fat yoghurt and ripe fruit. People watching blood sugar should keep portions small and ask their doctor. We sell fruit, not medical advice.

Can I make mango lassi without yoghurt?

Yes. Replace the 250 ml yoghurt with about 200 ml coconut cream for a dairy-free version. The drink will be thinner and less tangy, and richer in fat. A squeeze of lime juice brings back some of the tang. Blend with ice, taste, and add sugar only if the mango is not sweet enough.

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Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.