Mango lassi

Name: Mango lassi
Prep time: 8 min
Total time: 8 min
Ingredients: 250 ml mango pulp / nectar, chilled; 300 ml yogurt; 120 ml milk; 1 tbsp sugar; ¼ tsp cardamom, ground; 100 ml ice (optional); 5 g pistachios, chopped (optional)

Vegetarian

आम लस्सी · aam lassi

A thick, cooling blend of ripe mango pulp, yogurt and a little milk with a hint of cardamom. Sweet, tangy and refreshing.

Mango lassi is a Punjabi shake, ready in about 8 minutes and made with mango pulp / nectar and yogurt. It serves 2 and is rated beginner to cook.

Start cooking

Two glasses of creamy mango lassi garnished with diced mango and cinnamon sticks. — Photo: SimplyArt4794 / Pexels · Pexels License

Prep: 8 min
Cook: 0 min
Total: 8 min
Serves: 2
Level: Beginner
Calories: 225

Ingredients

2 glasses

250 ml Mango pulp / nectar (opens in a new tab), chilledSwap: Mango (About 2 ripe mangoes, peeled and chopped.)
300 ml Yogurt (opens in a new tab)Contains milk
120 ml Milk (opens in a new tab)Swap: Water (Lighter.)Contains milk
1 tbsp (13 g) Sugar (opens in a new tab)Adjust to the sweetness of the mango; canned pulp is often already sweetened.
¼ tsp (0.5 g) Cardamom (opens in a new tab), ground
100 ml Ice (opens in a new tab) (optional)
5 g Pistachios (opens in a new tab), chopped (optional)Contains tree nuts

Equipment

Blender (opens in a new tab)

Method

1
Step 1
Measure the chilled mango pulp. If using fresh mango instead, peel it, cut the flesh from the stone and chop it.
- 3 min
2
Step 2
Blend the mango, yogurt (opens in a new tab), milk (opens in a new tab), sugar (opens in a new tab) and cardamom (opens in a new tab) until completely smooth and frothy.
- 2 min
- Blender (opens in a new tab)
3
Step 3
Taste and add a little more sugar (opens in a new tab) or milk (opens in a new tab) if needed, then blend briefly with the ice or pour over ice. Top with pistachios (opens in a new tab).
- 1 min

About this dish

Origin: Punjab · Commonly attributedLassi is a yogurt drink of the Punjab region, which spans India and Pakistan. The mango version is popular in India and in South Asian restaurants abroad.Also popular in India, Pakistan, United Kingdom, United States
Dish: Breakfast · Snack · Shakes & lassis · Cold drinks
Cooking method: Blended, No-cook
Taste: sweet, fruity, tangy, refreshing
Diet: Vegetarian (lacto-ovo) · No gluten ingredients
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · Alcohol-free · Pork-free · Beef-free · Low-fat · Low-sodium
Without the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
Good for: Child-friendly · Everyday
Cook more with: Yogurt · Milk · Sugar · Cardamom
Techniques: Wet grinding · Emulsification

Allergens

Contains: Milkfrom yogurt, milk
Contains, can be adapted: Tree nutsfrom pistachios

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

225 kcal per serving

Calculated

1 serving ≈ 356 g · recipe makes 2

Where the energy comes from

Protein 13%
Carbohydrate 59%
Fat 28%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	225 kcal	63 kcal
Protein	7.5 g	2.1 g
Carbohydrate	33.9 g	9.5 g
Net carbohydrate	33.5 g	9.4 g
Sugars	33 g	9.3 g
Added sugars	—	—
Fibre	0.5 g	0.1 g
Fat	7.2 g	2 g
Saturated fat	4.4 g	1.2 g
Trans fat	—	—
Cholesterol	26 mg	7 mg
Sodium	105 mg	30 mg
Salt equivalent	0.3 g	0.1 g

Vitamins & minerals per serving

Potassium: 358 mg
Calcium: 282 mg
Iron: 0.6 mg
Magnesium: 29 mg
Vitamin A (RAE): 116 µg
Vitamin C: 21 mg
Vitamin D: 1 µg
Vitamin B12: 0.9 µg
Folate (DFE): 23 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: ice, pistachios.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Alphonso or Kesar mango pulp gives the most intense flavour and colour.

Common mistakes

Using fibrous or under-ripe mangoes — the lassi turns stringy and sour.

Serve with

Serve chilled with a spicy meal or as a breakfast drink.

Storage

Keeps 1 day refrigerated; stir before serving.

Variations

Sweet lassi: Blend yogurt with sugar, water and a little rose water, without mango.
Salted lassi: Blend yogurt with water, salt and roasted cumin.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Customise in Sip & BlendCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Mango pulp / nectar, chilled250 ml · 263 g
Yogurt300 ml · 312 g
Milk120 ml · 124 g

Used in steps 1, 2

Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

Customise in Sip & Blend

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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