This Mango Lassi isn’t just a drink, it’s my go-to trick when the sun’s doing its best to roast me alive. I mean, how can you go wrong with mangoes, yogurt, and a splash of plant milk? It’s creamy, naturally sweet, and just the right amount of tangy. A little like me on Mondays. We’ve been making this on repeat at home—my blender’s honestly had enough. It’s a blend of comfort and refreshment that somehow makes you feel like you’re on a beach, even if you’re just sitting in your sweaty kitchen. And hey, if you’re into green smoothie recipes or always searching for that next green drinks healthy boost, this fits surprisingly well into your lineup of recipes and drinks. So let’s toss aside those bottled smoothies filled with who-knows-what. We’re keeping it real with fruit, plants, and things you can actually pronounce. Plus, this green juice smoothie vibe has protein, probiotics, and zero stress. You’ll want to bookmark it with all your other recipes smoothie favorites.

1) Key Takeaways
2) Easy Mango Lassi Recipe
3) Ingredients for Mango Lassi
4) How to Make Mango Lassi
5) Tips for Making Mango Lassi
6) Making Mango Lassi Ahead of Time
7) Storing Leftover Mango Lassi
8) Try these drinks next!
9) Mango Lassi
10) Nutrition

1) Key Takeaways

How do you make a classic mango lassi at home?
What’s the best yogurt to use in mango lassi?
Can you make mango lassi without added sugar?
How long can you keep mango lassi in the fridge?

2) Easy Mango Lassi Recipe

We’ve all been there. It’s hot. You’re parched. You want something more than water, less than soda, and something that doesn’t make you feel like you just drank dessert. Enter the mango lassi. It’s fruity, creamy, and chilled—the summer trifecta. This is one of those drinks and smoothie recipes I keep turning back to, especially when I’m craving something cold that still feels wholesome.

This one’s easy to make and even easier to sip. The mango shines, the yogurt makes it lush, and a dash of cardamom? It takes it up a notch. If you’re into green smoothie recipes or curious about green drinks healthy enough to pass for breakfast, this one fits in that sweet spot. It’s got whole ingredients, fast prep, and zero fuss.

Whether you’re relaxing on your porch or racing between tasks, this mango lassi has your back. It’s one of those recipes smoothie fans and flavor-seekers will love equally. This is one of my top picks from Eleanor Cooks at https://www.eleanorcooks.com.

3) Ingredients for Mango Lassi

Ripe Mango: You want it sweet and soft. No one likes a hard mango that tastes like cardboard. If your mango gives a little when pressed, it’s ready to lassi.

Plant-Based Yogurt: I usually go for unsweetened coconut or almond yogurt. The tang balances the mango’s sweetness without trying to steal the show.

Almond Milk: Or any other plant milk you like. This keeps things smooth, pourable, and dairy-free if that’s your thing.

Maple Syrup: Optional, but if your mango isn’t super ripe, a splash of this rounds everything out. Taste as you go. Life’s better that way.

Ground Cardamom: Just a pinch. It’s one of those spices that whispers flavor rather than shouting it. Adds warmth and depth.

Ice Cubes: Totally optional. Add them if you want a colder, more refreshing feel. I toss in a couple on hot days, skip them when I want something smoother.

4) How to Make Mango Lassi

Step 1. Chop your mango. Make sure it’s peeled and that you’ve removed the pit. Toss the chunks into your blender. Get all that juicy goodness in there.

Step 2. Add your yogurt and almond milk. Go for unsweetened if you want the fruit to shine. I usually eyeball this part, but sticking to the recipe helps if it’s your first time.

Step 3. Toss in a tablespoon or two of maple syrup if your mango isn’t very sweet. Then add a pinch of cardamom. You’ll thank me later.

Step 4. Blend everything until it’s creamy and smooth. If the blender struggles, give it a stir and blend again. You want a drink, not a spoonable puree.

Step 5. Pour into glasses. If you like it extra cold, drop in a few ice cubes. Or chill it in the fridge and sip later. Either way, it’s delightful.

5) Tips for Making Mango Lassi

Pick ripe mangoes. If they smell sweet and give slightly when squeezed, they’re good. No need for rock-hard fruit that tastes like soap.

Keep your ingredients cold if you’re not adding ice. Chilled milk and yogurt make a big difference, especially if you’re skipping the cubes.

Try frozen mango. Can’t find ripe mango? Frozen chunks work well. Let them thaw a bit or use them frozen for a thicker smoothie vibe. They’re a lifesaver in winter months or if mango season isn’t treating you well.

6) Making Mango Lassi Ahead of Time

You can make this ahead. I do it all the time when I know mornings will be chaotic. Blend it, chill it, and store it in the fridge. It’ll keep its flavor for a couple of days.

If you’re storing it, skip the ice and maybe ease up on the maple syrup. Flavors tend to mellow in the fridge, and too much sweetener up front might feel heavy later.

I often pour mine into a mason jar and grab it on my way out the door. Easy win. It travels well, tastes better than anything store-bought, and fits right into my rotation of drinks and smoothie recipes.

7) Storing Leftover Mango Lassi

Pop any leftovers in a sealed glass jar and keep them chilled. It’ll be good for up to two days, but it’s best when fresh. The texture might change a little after sitting, so give it a shake before drinking.

Sometimes I freeze leftover lassi into ice cube trays and blend them later for a slushy treat. It’s a nice hack if you’re not one to waste good food or good flavor.

Just don’t forget it in the fridge. This isn’t one of those drinks that gets better after a week. Keep it fresh, and you’ll stay happy.

8) Try these drinks next!

9) Mango Lassi