Perfectly thick, creamy, and sweet, this mango lassi tastes just like the one from your favorite Indian restaurant. Made with ripe, juicy mangoes, yogurt, milk, a hint of green cardamom, and one secret ingredient (heavy cream), it has a extra-rich, silky texture that makes every sip taste truly restaurant worthy. Ready in just a few minutes!
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The best thing about this mango lassi recipe is that you do not need to wait for the mango season to make it! Because I use frozen mango pieces in mine, just grab frozen mango pack from store and make it year round like I do. Unlike my hand churned sweet lassi recipe, you do need a trusted high speed blender for it.
It is such a perfect drink to pair with indian dishes and since its super duper thich and low moisture, you can also pour it into popsicle moulds and make a frozen treat.
Picking Mangoes for Lassi
- For years, I made mango lassi with canned mango pulp, just like many people do. The flavor was good, though slightly tart from the citric acid that's often added to canned pulp. Looking back, though, I feel that the texture was never quite right. Since canned pulp is already fairly thin, blending it with yogurt (which loosens when blended) resulted in a runny lassi.
- While Alphonso mangoes are the best that you can use, any sweet, fully ripe mango will work for making lassi. A few of my other favorite varities are Kesar or Champagne. The real game-changer trick is to freeze the fresh mango chunks before blending because frozen mango creates a thick, creamy, almost milkshake-like consistency.
- Also, avoid fibrous varieties like Tommy Atkins or Haden mangoes, which are common in U.S. supermarkets. If those are your only option, blend and strain the mango flesh before mixing it with the other ingredients.
- The key takeaway from all that I said above is to use frozen mangoes for the best texture. My go-to is Vadilal frozen Alphonso mango, which is widely available at Indian grocery stores and online.
- Finally, avoid sour or under-ripe mangoes. They can make the lassi unpleasantly tangy and overpower its sweet & fruity flavor.
Ingredients
Here are the things you need for making making mango lassi. Ingredient substittions are listed in the recipe card.I have broken down this recipe to the tee, this is why I am also listing the weight of ice cubes in grams so that your mango lassi stays thick.
- Yogurt - Greek Yogurt or thick regular yogurt works fine. Highly recommend that you use whole milk yogurt to prevent the lassi from tasting chalky. If you are using homemade dahi, make sure its not watery.
Instructions
- Add all the ingredients into a blender jar.
- Blend on high speed for 2-4 minutes or until smooth.
- Pour lassi into verage glasses.
- Top with chopped fresh mangoes or a dash of ground cardamom.
Notes & Tips
- For that rich, restaurant style taste and creamy texture, don't skip the heavy cream. Every restaurant cook I've had a chance to chat with has shared this little secret. And don't worry, it wont make your lassi heavy because we are adding just a splash.
- Mango lassi is best enjoyed immediately after blending. While it can be refrigerated for up to 5-6 hours, some separation and thinning are completely normal during storage. As the ice melts and the ingredients settle, the lassi will lose some of its thick, creamy texture. Simply give it a quick stir before serving to bring it back together. For the best flavor and consistency, though, fresh is always best.
- You can adjust the sugar in the recipe depending on how sweet your mangoes are. Though if you are looking for the restaurant like taste, it's best to not cut down.
- Lastly, be light handed with green cardamom or any other flavors that you add. We want the lassi to taste primarily of mangoes and yogurt.
Thick & Creamy Mango Lassi (Restaurant Style)
Ingredients
- 280 g mango slices I use Vadial frozen alphonso slices (see note#1)
- 250 g thick yogurt cold, plain, preferably whole milk (see note#2)
- 2 tablespoon heavy cream cold
- ¼ cup granulated sugar
- ½ cup milk whole or 2% either will work, cold
- ½ teaspoon cardamom powder fresh pounded is the best
- 4-5 (67g) ice cubes
To Garnish
- ⅓ cup finely chopped mango to garnish
Instructions
- Place all the listed ingredients in a high speed blender jar. Make sure that your ingrdients are chilled or frozen as mentioned above.
- Secure the lid of the jar and blend on high speed for 2-3 minutes or until smooth and creamy.
- Pour the mango lassi into serving glasses. Garnish with chopped mango and serve immediately.
Notes
- If you are using fresh mango, make sure its ripe and sweet. Freeze the mango slices for an hour or so before using them to make lassi.
- Greek Yogurt can be easily used in this recipe. I use Mountain high yogurt. Highly recommend that you use whole milk yogurt to prevent the lassi from tasting chalky.
- If you need a thinner lassi, adjust the consistency using ¼ to ⅓ cup milk along with 1-2 ice cubes. Don't use water.
- Mangoes can vary in sweetness. You can adjust the sugar in the recipe depending on how sweet your mangoes are. Though if you are looking for the restaurant like taste, it's best to not cut down.
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