Mango Lassi Recipe

Name: Mango Lassi
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Pakistani
Ingredients: 1 cup ripe mango pieces, chilled; 1.5 cups chilled yogurt; 0.5 cup chilled milk; 2 tbsp sugar, or to taste depending on the mango; 4 ice cubes

آم کی لسی

Thick Pakistani mango lassi blended with ripe mango, chilled yogurt and milk for a creamy, refreshing summer drink.

Key cooking point: Start with ripe, fragrant mango so the drink needs less added sugar.

Thick Pakistani mango lassi made with ripe mango, chilled yogurt and milk — Creamy mango lassi blended with ripe mango and chilled yogurt, with milk added only to adjust the pour. Image: Ayshamarjana · Wikimedia Commons · CC BY-SA 4.0 · cropped/resized for display

Prep10 min Total10 min Serves2 CategoryDrinks

Published by Pakistan Food Last updated: 4 October 2026 Editorial standardsReport a correction

Ingredients for Mango Lassi

1 cup ripe mango pieces, chilled
1.5 cups chilled yogurt
0.5 cup chilled milk
2 tbsp sugar, or to taste depending on the mango
4 ice cubes

How to Make Mango Lassi — Step by Step

Step 1Taste the mango first so you can judge how much added sugar it needs.
Step 2Add the mango and chilled yogurt to a blender and blend until the fruit is smooth.
Step 3Pour in the milk and add sugar to taste, then blend again until creamy and evenly combined.
Step 4Add the ice and pulse briefly; avoid excessive blending once the drink is cold and frothy.
Step 5Taste and adjust thickness with a small splash of milk if needed, then serve immediately while well chilled.

Technique That Matters

Taste the mango before sweetening. A ripe aromatic mango provides both flavour and body, so blend mango with yogurt first and use milk only to loosen the drink to your preferred consistency.

Visual & Doneness Cues

Mango pieces should taste ripe and aromatic before they go into the blender.
The first mango-yogurt blend should be completely smooth with no fibrous chunks.
Finished lassi should pour slowly and evenly rather than separating into fruit pulp and thin liquid.
Sweetness should still taste balanced once the drink is fully chilled.

Mango Lassi Cooking Tips

Start with ripe, fragrant mango so the drink needs less added sugar.
Blend mango and yogurt before adding milk; this makes thickness easier to control.
Use chilled ingredients to reduce the amount of ice needed.

Mistakes to Avoid

Using a watery or underripe mango and trying to compensate with extra sugar.
Adding all the milk at once and ending with a thin drink.
Adding lots of ice before checking thickness; melting ice dilutes flavour.
Blending for much longer than needed after the drink is already smooth and cold.

Substitutions & Adjustments

If mango is very sweet, reduce or omit added sugar.
For a thicker lassi, use well-chilled thick yogurt and less milk rather than adding dry thickeners.
A pinch of cardamom can be added for aroma, but keep it light so ripe mango remains the main flavour.

Storage & Reheating

Storage: Mango lassi is best immediately after blending. If needed, refrigerate covered for a short period, stir before serving, and do not leave dairy-based lassi at room temperature for extended periods.

Reheating: Do not reheat mango lassi. Keep it chilled and discard it if it has been left in unsafe warm conditions for an extended period.

Questions About Mango Lassi

Why is my mango lassi thin?

The mango may be watery, the yogurt may be thin, or too much milk or ice was added. Start with thick yogurt and add milk only after blending the fruit.

Can I make mango lassi without sugar?

Yes, if the mango is sweet enough. Taste the fruit and the first blend before deciding whether any sugar is needed.

How do I make mango lassi thicker?

Use thicker chilled yogurt, a ripe fleshy mango and less milk. Avoid relying on a large amount of ice because it dilutes the drink as it melts.

Serving idea: Serve very cold in small glasses, optionally with a few mango pieces or a light pinch of cardamom.

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