Why You’ll Love This Recipe

I love this mango lassi because it takes only a few minutes to prepare. I simply add everything to a blender and process it until creamy, so there is almost no cleanup or complicated preparation.

I also like the balance between sweet mango and tangy kefir. Cardamom adds a warm, aromatic note, while honey lets me control the sweetness. I can make the lassi thick and spoonable or add a little milk or water when I want a lighter drink.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups ripe mango chunks, fresh or frozen
1 1/2 cups plain kefir
1/4 cup milk or cold water, plus more as needed
1 to 2 tablespoons honey or maple syrup, optional
1/4 teaspoon ground cardamom
1 teaspoon fresh lime juice, optional
Pinch of salt
Ice cubes, optional
Chopped pistachios, optional for serving
Fresh mango, optional for serving

Directions

1. Prepare the Mango

I peel and cut fresh mango into chunks, discarding the pit. When I use frozen mango, I let it soften for a few minutes if the pieces are especially hard.

I like using very ripe mango because it gives the lassi plenty of natural sweetness and a stronger fruit flavor.

2. Add the Ingredients to the Blender

I add the mango chunks, kefir, milk or water, honey, cardamom, lime juice, and a small pinch of salt to my blender.

I start with less sweetener because ripe mango can already be quite sweet.

3. Blend Until Creamy

I blend everything on high for about 30 to 60 seconds, or until the mixture is completely smooth and creamy.

If I want an extra-cold lassi, I add a handful of ice and blend again until smooth.

4. Adjust the Consistency

I check the consistency after blending. When the lassi is thicker than I want, I add milk or cold water a tablespoon or two at a time and blend again.

If I prefer a thicker drink, I add extra frozen mango rather than more liquid.

5. Taste and Adjust

I taste the lassi and add more honey when necessary. I can also add another small pinch of cardamom for a stronger aromatic flavor or a little more lime juice for extra brightness.

6. Serve

I pour the mango lassi into chilled glasses and serve it immediately.

I sometimes finish each glass with chopped pistachios, a small sprinkle of cardamom, or a few pieces of fresh mango.

Servings and Timing

This recipe makes approximately 3 servings.

Prep time: 5 minutes
Blending time: 1 minute
Total time: approximately 5 to 10 minutes
Servings: 3
Serving size: approximately 1 cup

Variations

For a thicker mango lassi, I use frozen mango and reduce or completely omit the additional milk or water. This gives me an almost smoothie-like consistency.

For a banana mango lassi, I add half of a ripe banana. I find that banana makes the drink thicker and naturally sweeter.

For a ginger mango lassi, I add a small piece of peeled fresh ginger before blending. The warming ginger flavor creates a nice contrast with the sweet mango.

When I want a more aromatic lassi, I add a tiny splash of rose water or orange blossom water. I use these ingredients sparingly because their floral flavors can quickly become overpowering.

For a dairy-free variation, I replace dairy kefir with a suitable plain plant-based cultured drink. I check its consistency and sweetness first, then adjust the other ingredients as needed.

Storage/Reheating

I think mango lassi tastes best immediately after blending, but I can store leftovers in an airtight container in the refrigerator for about 1 to 2 days.

The mixture may separate slightly while refrigerated, so I stir it vigorously or shake the sealed container before serving. If it becomes too thick, I mix in a splash of cold water or milk.

I do not reheat mango lassi because I serve it cold. Heating kefir can also change its texture, so I keep this drink chilled from preparation through serving.

FAQs

Can I use frozen mango for mango lassi with kefir?

Yes. I love using frozen mango because it makes the lassi naturally thick and cold without requiring much ice. I sometimes reduce the additional liquid when using frozen fruit so the finished drink stays creamy.

What kind of kefir should I use?

I prefer plain, unsweetened milk kefir because it lets me control the sweetness of the lassi. I can use flavored kefir, but I adjust the added honey or other sweetener because flavored varieties may already contain sugar.

Why is my mango lassi too thick?

The combination of thick kefir and frozen mango can make my lassi very thick. I simply blend in a little cold water or milk until it reaches the consistency I prefer.

Can I make mango lassi with kefir ahead of time?

Yes. I can prepare it several hours ahead and keep it refrigerated in an airtight container. I stir or shake it well before serving because some separation is natural. For the freshest texture, however, I prefer drinking it soon after blending.

Do I need to add sugar to mango lassi?

No. When my mango is very ripe and sweet, I often do not need any additional sweetener. I taste the blended lassi first and only add honey, maple syrup, or another sweetener if I think it needs it.

Conclusion

Mango lassi with kefir is a quick and refreshing drink that combines sweet, juicy mango with the pleasantly tangy flavor of cultured kefir. Cardamom adds just enough warmth and aroma to make the simple combination more interesting.

Mango Lassi with Kefir Recipe

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Mango lassi with kefir is a creamy, refreshing drink combining sweet mango, tangy kefir, honey, and aromatic cardamom. It blends together in minutes for an easy breakfast, snack, or cooling accompaniment to spicy dishes.

Author: Laura
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 5–10 minutes
Yield: 3 servings
Category: Beverage
Method: Blending
Cuisine: Indian-Inspired
Diet: Vegetarian

Instructions

Peel and cut fresh mango into chunks, discarding the pit. If using very firm frozen mango, let it soften for a few minutes.
Add the mango, kefir, 1/4 cup milk or cold water, honey or maple syrup, cardamom, lime juice, and salt to a blender.
Blend on high for 30–60 seconds, or until completely smooth and creamy. Add ice and blend again if desired.
Check the consistency. For a thinner lassi, blend in additional milk or cold water 1–2 tablespoons at a time. For a thicker lassi, add more frozen mango.
Taste and adjust with additional sweetener, cardamom, or lime juice as desired.
Pour into chilled glasses and serve immediately, optionally garnished with chopped pistachios, cardamom, or fresh mango.

Notes

Very ripe mango provides the strongest fruit flavor and may eliminate the need for added sweetener.
Frozen mango creates an especially thick, cold lassi and reduces the need for ice.
For a ginger variation, blend in a small piece of peeled fresh ginger.
A tiny amount of rose water or orange blossom water can be added for a floral variation.
Store leftovers in an airtight container in the refrigerator for 1–2 days. Stir or shake well before serving.
For a dairy-free version, substitute a suitable plain plant-based cultured drink for the dairy kefir and use water or plant-based milk as needed.

Nutrition

Serving Size: 1 cup
Calories: 190 kcal
Sugar: 30 g
Sodium: 70 mg
Fat: 4 g
Saturated Fat: 2.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 15 mg