Originally published on August 5, 2009. Updated with new photos.
Mango lassi is one of my favorite Indian beverages. Mango Lassi is an easy-to-make rich, popular Indian beverage with fresh mango, yogurt and honey. It’s great for any time of the year and especially delightful during summertime.
I first tasted Mango Lassi at an Indian buffet restaurant, and since then I am hooked. I love its fruity sweet taste, creamy richness from yogurt, and the smoothness of blended mango. Mango lassi is just perfect with fiery and spice-laden Indian food.
Here is my easy mango lassi recipe that is so easy to make. All it takes is 5 minutes in a blender. I use honey instead of sugar but you can use either, or agave nectar.
To make this Mango Lassi recipe even easier, check out the following video. Make sure you subscribe to my YouTube channel for future videos.
How Many Calories per Serving?
This recipe is only 166 calories per serving.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Mango Lassi Recipe
Mango Lassi - a rich, popular Indian smoothie with fresh mango, yogurt and honey. Easy recipe that takes 10 mins to make!
Ingredients
- 2 ripe mangoes, peeled and diced, about 1 lb. (0.4 kg)
- 5 tablespoons honey or agave nectar, or to taste
- 1 cup ice
- 1 cup plain yogurt
Instructions
- Peel the mango skin, discard seed and cut the mangoes into small pieces. Combine all the ingredients in an electronic mixer or blender and blend well. Make sure the mangoes are completely blended into a smoothie.
- Adjust the ingredients as per your taste, pour into glasses and serve immediately.
Notes
Watch the cooking video on this page for step-by-step guide.
Nutrition Information
Serving Size
4 peopleAmount Per Serving Calories 166Total Fat 2gSaturated Fat 1gCholesterol 7mgSodium 30mgCarbohydrates 36gFiber 1gSugar 35gProtein 2g
orskan vargas
Can this be done with frozen mango? HOw to modify the ICE then?
Rasa Malaysia
Same recipe and same method.
Trent
Hi. I have tried fresh Australian and fresh mangos from peru. I have also tried alphonso and kesar mango pulp. The mango neutralises the yoghurt taste and the yoghurt neutralises the mango taste. The best outcome is a faint taste of each. Any advice? Thanks.
Rasa Malaysia
That’s how you make mango lassi, mangos and yogurt.
Trent
Somehow the restaurant has a technique in preserving the respective flavours eg buttermilk etc