Mango Lassi

Susan, AKA Kiwicook

Written by: Susan, AKA Kiwicook

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Mango Lassi

There’s an Indian restaurant where I live that makes the most amazing Mango Lassis. Of course, I love their Chicken Korma and Garlic Naan, but it’s their Mango Lassis that really rock my world.

I’ve always assumed that in order to get my Mango Lassi ‘kick’, I’d be forever tied to buying them from said restaurant. But, you know, who can be faffed having to drive into town just to get a drink when you feel like one. So, I’ve made it my mission to see if it’s even remotely possible to make a facsimile. Well… it’s taken a while, but I’m thrilled to report that I’ve created a lassi VERY close to the original.

Getting there has involved a fair bit of experimentation, with my brother – himself a connoisseur of Mango Lassi – taste-testing along the way. In the end, the winning formula included mango pulp (I just couldn’t get the same intensity using fresh mango), equal measures of yoghurt and milk, some ground cardamom and a decent splash of fresh lime juice to give that much needed hit of tang. Sublime.

Right now, we’re in the thick of winter (snow on the hills and all that), but once the warm weather rolls in I’m pickin’ there’ll be lazy Sunday afternoons on the patio, nurturing a long glass of Mango Lassi over ice. Enjoy!

Mango Lassi


Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 2 Glasses


  • 1 Blender


  • 1 cup mango pulp (I used Essente sweetened Kesar mango pulp)
  • 1/2 cup unsweetened plain yoghurt (I used De Winkel All Natural Acidophilus Unsweetened)
  • 1/2 cup milk (I used full fat milk)
  • 2 tsp fresh lime juice or to taste
  • Optional: 1/4 teaspoon ground cardamom
  • Optional: Ice to serve


  • Add the mango pulp, yoghurt, milk, lime juice and ground cardamom into a blender and blitz until thoroughly combined.
  • Pour lassi into two tall glasses (over ice if preferred) and serve with straw or spoon.


If making with fresh mango, substitute 1 cup fresh chopped mango for the sweetened mango pulp and add approx. 4 teaspoons runny honey.
Keyword Mango Lassi
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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