Science-backed recipe

Mango Lassi: Thick, Cold and Five Minutes

Name: Mango Lassi (Thick Punjabi Mango Yogurt Drink)
Prep time: 5 min
Total time: 5 min
Cuisine: Punjabi, Indian
Ingredients: 1 cup (250 g) canned Kesar or Alphonso mango pulp, or 1½ cups chopped very ripe mango; 1 cup (245 g) cold plain whole-milk yogurt; ½ cup (120 ml) cold milk; 1–2 tbsp sugar (skip with sweetened pulp); ¼ tsp ground cardamom; A few saffron threads soaked in 1 tsp warm milk (optional); 4 ice cubes; Swap the yogurt for 1 cup (225 g) plain Greek yogurt and add 1 scoop vanilla whey protein

Also called Aam Lassi · मैंगो लस्सी · आम की लस्सी · مینگو لسی

Drinks Vegetarian

Ripe Kesar or Alphonso mango blended with cold yogurt, a little milk, cardamom and a few threads of saffron.

In short

Mango lassi is a thick Punjabi drink of ripe or canned Kesar mango blended with cold yogurt, milk and cardamom. It takes 5 minutes.

From the MedRise Food Science kitchenPublished November 7, 2026

Active: 5 min
Prep: 5 min
Total: 5 min
Serves: 2 glasses

Jump to recipe Read the science

Thick mango lassi topped with saffron and pistachios

Why this recipe works

✓
Thick, not runnyCold yogurt and a short blend.
✓
Canned pulp worksKesar pulp gives color year-round.
✓
Protein optionGreek yogurt doubles the protein.
✓
Five minutesOne blender.

What is mango lassi?

Lassi is Punjab’s yogurt drink: salted, sweet or blended with fruit. Mango lassi is the summer favorite, thick enough to need a spoon at a Punjabi dhaba.

Meet the ingredients

The main ingredients, with their English, Hindi and Urdu names.

Mango (Kesar or Alphonso)

आमآم

ām

Very ripe fresh mango, or canned Kesar or Alphonso pulp.

Its job: Sweetness, body and color.

Yogurt

दहीدہی

dahī

Plain whole-milk yogurt, cold.

Its job: Tang and thickness.

Green cardamom

इलायचीالائچی

ilāychī

Ground.

Its job: Floral aroma.

The lab notes

The science behind every step

Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.

Lab note01

Cold keeps it thick

Use yogurt and milk straight from the fridge.

Yogurt is a soft protein gel. Cold keeps it firm; warm yogurt and long blending break the gel down, so the lassi thins out.

Lab note02

Blend short

Blend 20–30 seconds, no longer.

Blending shears the yogurt’s protein network; a short blend smooths the mango without turning the drink watery.

Lab note03

Why Kesar pulp is so orange

Canned Kesar or Alphonso pulp gives a deep color.

The orange comes from carotenoids such as beta-carotene, which the body can turn into vitamin A.

How to make it, at a glance

BlendAdd the mango, yogurt, milk, sugar, cardamom and ice to a blender and blend for 20–30 seconds, just until smooth.
TasteTaste and add a little more sugar or milk if needed.
ServePour into chilled glasses and top with the saffron milk, or a pinch of cardamom and chopped pistachios.

Exact amounts and timings are in the recipe card below.

Health & nutrition

Health benefits, honestly rated

Yogurt and fruit in a glass.

Macros per serving

Calories250

Protein7 g

Carbs44 g

Fat6 g

Fiber1 g

Sodium90 mg

2.8 g protein per 100 calories. Estimated from the ingredients with USDA FoodData Central values.

Gym-friendly tip: Treat-sized. For more protein, serve with a cup of milk (+8 g) or Greek yogurt.

Some evidence

Live cultures

Yogurt with live cultures may support gut health.

Well established

Vitamin A

Mango is rich in beta-carotene.

Keep in mind

Canned pulp is usually sweetened; skip added sugar.
The Greek yogurt version roughly doubles the protein.

General nutrition information, not medical advice. Numbers marked “estimated” are calculated from the recipe’s ingredients and vary with brands and portions. If you have diabetes, heart or kidney disease, a food allergy, or are pregnant, ask your doctor or a registered dietitian how this dish fits your diet.

Health sources: NIH NCCIH: Probiotics, usefulness and safety · Dietary Guidelines for Americans

See the full ingredient health guide: benefits, traditional roots and the science →

Questions, answered

Can I make mango lassi with canned mango pulp?

Yes. Kesar or Alphonso pulp is the easiest year-round option; it’s usually sweetened, so taste before adding sugar.

How do I make mango lassi high in protein?

Use Greek yogurt and a scoop of vanilla whey.

Can I use frozen mango?

Yes; skip the ice.

Why is my lassi watery?

The yogurt was warm or blended too long. Use it cold and blend briefly.

About MedRise Food Science

Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.

Recipe card

Mango Lassi

Thick, creamy mango lassi in 5 minutes: ripe or canned Kesar mango, cold yogurt, milk, cardamom and saffron. Plus a high-protein Greek yogurt version and the food science of keeping lassi thick.

Prep5 minCook0 minTotal5 minServes2 glasses

Ingredients

Lassi

1 cup (250 g) canned Kesar or Alphonso mango pulp, or 1½ cups chopped very ripe mango
1 cup (245 g) cold plain whole-milk yogurt
½ cup (120 ml) cold milk
1–2 tbsp sugar (skip with sweetened pulp)
¼ tsp ground cardamom
A few saffron threads soaked in 1 tsp warm milk (optional)
4 ice cubes

High-protein version

Swap the yogurt for 1 cup (225 g) plain Greek yogurt and add 1 scoop vanilla whey protein

Instructions

BlendAdd the mango, yogurt, milk, sugar, cardamom and ice to a blender and blend for 20–30 seconds, just until smooth.
TasteTaste and add a little more sugar or milk if needed.
ServePour into chilled glasses and top with the saffron milk, or a pinch of cardamom and chopped pistachios.

Notes

Make ahead: Lassi keeps 24 hours in the fridge; shake before serving.
Dairy-free: Use a thick coconut or oat yogurt and oat milk.

Equipment

Blender
Tall glasses

Course: Drink · Cuisine: Punjabi, Indian
MedRise Food Science

Sources & further reading

Wikipedia: Lassi