A creamy, smooth, and refreshing yogurt-based drink made using frozen mango, milk, and aromatic spices like cardamom. Mango lassi is a popular Indian beverage that balances the natural sweetness of mango with the tang of yogurt and the richness of milk. This version with frozen mango ensures you can enjoy the vibrant taste of mangoes year-round. Lightly spiced with cardamom and optionally garnished with saffron, this chilled drink is both nourishing and satisfying.
Why You’ll Love This Recipe
It’s quick and easy — takes just minutes to prepare.
Perfect for hot summer days or as a sweet treat anytime.
Uses frozen mango, so you can make it year-round, even when mangoes aren’t in season.
Naturally sweetened, with the option to add honey to taste.
Customizable in thickness, flavor, and sweetness.
Offers a delicious way to enjoy probiotics from yogurt.
Aromatic spices like cardamom (and optional saffron) elevate the flavor.
No cooking required — just blend and serve.
Great for kids and adults alike.
It’s both a drink and a dessert in one!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen mango – 2 cups. Use diced or sliced frozen mango for convenience. If using fresh mango, ensure it is very ripe and sweet.
Plain yogurt – 1 to 2 cups. You can use whole milk yogurt for a creamier texture, or low-fat yogurt for a lighter option.
Milk – 1 to 2 cups. Whole milk provides the creamiest result, but you can use skim, 2%, or plant-based alternatives like almond or coconut milk.
Ground cardamom – ½ to 1 teaspoon. This adds a warm, slightly citrusy spice that enhances the mango flavor beautifully.
Honey – optional, 1 to 2 tablespoons. Use to sweeten the lassi according to your taste, especially if the mango isn’t sweet enough.
Ground saffron threads – optional, a small pinch. Adds fragrance, flavor, and a touch of elegance as a garnish or blended into the drink.
Directions
Add the frozen mango pieces to a blender.
Pour in 1 cup of yogurt and 1 cup of milk to start. You can adjust the consistency later by adding more of either.
Sprinkle in the ground cardamom. If using saffron, add it now or reserve for garnishing.
Blend on high speed until the mixture is completely smooth. This may take 30–60 seconds depending on your blender.
Taste the lassi. If you want it sweeter, add honey a little at a time and blend again.
Adjust the thickness if needed by adding more milk (for a thinner lassi) or more yogurt (for a thicker version).
Pour into glasses. If desired, top with a few saffron threads or a small sprinkle of cardamom before serving.
Serve immediately, chilled.
Servings and timing
Servings: 4
Prep time: 10 minutes
Total time: 10 minutes
Variations
Dairy-free option: Use coconut yogurt and coconut milk for a tropical, vegan-friendly version.
Thicker smoothie-style: Reduce the milk or add a few ice cubes before blending.
Sweeter dessert lassi: Add sweetened condensed milk or extra honey for a dessert-like version.
Spiced version: Add a tiny pinch of nutmeg or cinnamon along with cardamom.
Fruit blend: Combine mango with pineapple, banana, or berries for a fruity twist.
Nut garnish: Top with chopped pistachios, almonds, or cashews for texture and flavor.
Rose water twist: Add ½ teaspoon rose water for floral undertones, common in Indian desserts.
Mint mango lassi: Blend in a few fresh mint leaves for a cool, herbal kick.
Storage/Reheating
Store any leftover lassi in a sealed glass jar or airtight container in the refrigerator for up to 2 days.
Separation may occur, so shake or stir well before serving again.
It’s best enjoyed cold. Do not reheat mango lassi, as it is meant to be a chilled beverage.
For longer storage, pour into ice cube trays and freeze. Re-blend with milk or yogurt when ready to enjoy again.
FAQs
Can I make mango lassi without yogurt?
Yogurt is traditional and gives mango lassi its signature tang and creaminess. However, you can substitute with kefir or plant-based yogurts for a similar result.
Can I use canned mango pulp instead of frozen mango?
Yes, canned mango pulp (like Alphonso mango pulp) can be used. Adjust the amount of sweetener since pulp is often pre-sweetened.
What kind of mango works best for this recipe?
If using fresh mango, varieties like Alphonso, Ataulfo, or Kent are ideal for their sweetness and smooth texture.
Is mango lassi healthy?
Yes, especially when made with no added sugar. It contains probiotics from yogurt, vitamins from mango, and calcium from milk.
Can I make it ahead for a party?
Absolutely. Make it a few hours ahead, refrigerate, and stir before serving. You can even store it in a large jug or pitcher for easy pouring.
Do I need to thaw the frozen mango before blending?
No, frozen mango can be added directly to the blender. It also helps chill the drink. If your blender isn’t very powerful, allow it to sit for a few minutes first.
Can I use Greek yogurt?
Yes, Greek yogurt will give a thicker, creamier lassi. You may want to add more milk to thin it out to your preferred consistency.
How do I make it kid-friendly?
Keep the spice levels low (or omit cardamom), skip saffron, and sweeten slightly with honey or maple syrup for a drink kids will love.
What’s the best time to enjoy mango lassi?
It’s perfect as a mid-day refreshment, an afternoon snack, or a light dessert after meals — especially spicy ones.
Can I add protein powder to mango lassi?
Yes, adding unflavored or vanilla protein powder can turn it into a protein-rich smoothie. Just blend it in with the other ingredients.
Conclusion
This mango lassi made with frozen mango is a quick, refreshing, and satisfying drink that brings the taste of summer to your glass no matter the season. Creamy yogurt, sweet mango, and fragrant cardamom come together in a perfectly balanced drink that’s as enjoyable on a hot day as it is after a spicy meal. It’s customizable, healthy, and easy to prepare — a must-try for anyone who loves tropical flavors.
A creamy and refreshing Indian-style yogurt drink made with frozen mango, milk, and fragrant spices like cardamom. This mango lassi is quick to prepare, naturally sweet, and perfect as a snack, dessert, or complement to spicy meals.
Ingredients
2 cups frozen mango pieces
1–2 cups plain yogurt (whole milk or low-fat)
1–2 cups milk (whole, skim, or plant-based)
1/2–1 tsp ground cardamom
1–2 tbsp honey (optional, to taste)
Pinch of ground saffron threads (optional, for garnish or blending)
Instructions
Add frozen mango to a blender.
Pour in 1 cup of yogurt and 1 cup of milk. Adjust later for preferred consistency.
Add ground cardamom and optional saffron if using.
Blend until completely smooth (30–60 seconds).
Taste and add honey if additional sweetness is desired. Blend again briefly.
Adjust consistency by adding more milk for thinner lassi or more yogurt for thicker texture.
Pour into glasses and optionally garnish with a few saffron threads or a pinch of cardamom.
Serve chilled immediately.
Notes
Use Greek yogurt for a thicker, creamier version.
No need to thaw mango — it helps keep the lassi cold.
Blend in mint or rose water for a flavor twist.
Store leftovers in the fridge for up to 2 days; stir before serving again.
