Ice Cold Mango Lassi

5 from 3 votes
Sweet, tangy, and most importantly, ice-cold, this Mango Lassi pairs perfectly with a hot day or hot Indian food!
A glass of mango lassi topped with mint.

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Hi Bold Bakers!

No visit to an Indian restaurant is complete without an ice-cold mango lassi — nothing tastes better with spicy food. It’s so sweet and refreshing. I daydream about it a lot during the hottest days in LA.

This homemade mango lassi is out of this world creamy, but the flavor will really blow your mind. It’s packed with sweet mango flavor, but the tangy yogurt helps balance it out perfectly. Every sip feels like your first. It’s just a whole new punch of flavor each time.

And another bonus is that this is a rather healthy beverage! It’s made with fresh, ripe mango, plain yogurt, milk, and a tiny amount of sugar (depending on how sweet you want it). I add a little cardamom which gives the drink a really unique flavor, but that is optional. With or without, this is going to become your new go-to summer drink. I love that I can include this with my Bold Baking Worldwide recipes!

A glass of my Mango Lassi recipe topped with mint and a straw.

What Is Mango Lassi?

Lassi is a yogurt-based drink from India that is sometimes flavored with fruit or spices. Some lassis can be salty, but mango lassi, which I think is one of the most popular, is kind of like a smoothie. 

In fact, some people call it an “ancient smoothie,” because it may have been one of the first yogurt smoothies in the world, first coming about somewhere near 1000BC.

What You Need To Make Mango Lassi

How To Make Mango Lassi

Making mango lassi at home is super easy, you can blend it up whenever you get a craving. Here is how you make it (get the full written recipe):

  1. Add the mango, yogurt ¼ cup (2floz/60ml) milk, 2 teaspoons sugar, and the cardamom (and ice cubes, if you are using) to a blender. 
  2. Blend until fully pureed.
  3. Taste and adjust: add milk if you want it to be thinner or more sugar if you want it to be sweeter, then blend again.

A close up of my mango lassi recipe.

Gemma’s Pro Chef Tips For Making Mango Lassi

This is best made when mangos are sweet, very ripe, and in season.

  • If mangoes are out of season or unavailable, you can make this with frozen mango or canned mango pulp: for frozen mango, leave out the ice cubes and use the full amount of milk. For canned mango pulp, use 1 cup (9½oz/265g) pulp.
  • You can use honey, agave, or any sweetener of your choice in place of the sugar.
  • You can make mango lassi popsicles by freezing the lassi in popsicle molds.
  • For color and additional flavor, a pinch of saffron threads is nice in this lassi recipe.

How Do I Store Mango Lassi

It’s best when it is cold and fresh, but you can store any leftover lassi in the fridge for up to 2 days. If it separates, give it a stir or pop it back in the blender. 

Make More Drinks!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!


Ice Cold Mango Lassi

5 from 3 votes
Sweet, tangy, and most importantly, ice-cold, this Mango Lassi pairs perfectly with a hot day or hot Indian food!
Author: Gemma Stafford
Servings: 2 People
Prep Time 10 minutes
Blend for 1 minute
Sweet, tangy, and most importantly, ice-cold, this Mango Lassi pairs perfectly with a hot day or hot Indian food!
Author: Gemma Stafford
Servings: 2 People


  • 2 cups (10oz/284g) fresh ripe mango (cubed)
  • 1 cup (8oz/225g) plain yogurt (not Greek)
  • ¼-½ cup (4floz/120ml) whole milk
  • 2-5 teaspoons granulated sugar
  • teaspoon ground cardamom (optional)
  • 5/6 ice cubes (optional)


  • In a large blender, add the mango, yogurt, ¼ cup (2floz/60ml) milk, 2 teaspoons sugar and the cardamom and ice cubes if using. Blend until fully pureed.
  • Taste and adjust: add more milk if you want it thinner and more sugar if you would like it sweeter and blend again. Serve immediately.
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priya sarkar
priya sarkar
2 years ago

I always feel (strangely!) amazed when you do Indian recipes spot on, Gemma. Closest as I am to this cuisine, more often than not I find something missing, something amiss in too many Indian recipes done by non-Indian chefs. But, your kulfi, this lassi, etc. completely nail it. Kudos!

Daniyal Khizar
2 years ago

Hi Gemma,
My dad was literally telling me to make this!
Can we use frozen mango chunks instead of fresh?

2 years ago

When I have to bake anything I just open ur website… N this is so nice to see you making our cuisines… We make it all the time..similar way just that we don’t use milk in lassi…it’s a delicious treat for summers!!

Rhonda Lopez
Rhonda Lopez
2 years ago

Hi Gemma, going to try this, but just a quick question. Why not Greek yogurt? What would it change in the recipe?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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