Coconut Mango Lassi

Name: Coconut Mango Lassi
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1 ripe mango, peeled and chopped; 1 cup coconut milk (I like use Thai Kitchen); 1/2 cup plain yogurt (I prefer Fage for its creaminess); 2 tablespoons honey or maple syrup (adjust to taste); Ice cubes (optional, for extra chill); A pinch of cardamom (optional, but enhances the flavor)

Highlighted under: Dessert Recipe Collection

Honestly, this is the creamiest, fruitiest drink I've made in a while. Coconut and mango seem like they were meant to be together, and when blended with yogurt, it just feels like a tropical vacation in a glass. I usually whip this up during the summer heat when fruits are juicy and ripe, and it’s perfect for a refreshing treat.

Created by

The Quickbitehub Team

Last updated on 2026-05-19T17:10:18.998Z

The first time I made this was during a hot afternoon when I wanted something quick and cool. I grabbed a ripe mango, opened a can of coconut milk, and suddenly, I had a refreshing lassi on my hands. It was so uplifting that I ended up making it every week during mango season!

But, let me tell you about the time I overdid it with the yogurt. I thought the more yogurt, the creamier it would be, right? Turns out, I ended up with something too tangy, and it just didn't sit right. Now I keep a better eye on the ratios, and it’s so much smoother.

Choosing Your Ingredients

The star of this lassi is definitely the mango. Look for a ripe one that's fragrant and slightly soft when you squeeze it. This usually means it’s perfect for eating or blending. If your mango isn’t the sweetest, you might need to adjust the amount of honey or maple syrup, so taste as you go.

When it comes to coconut milk, I really like using Thai Kitchen because it has a nice, creamy consistency that works wonders in drinks like this. If you can’t find it, any full-fat coconut milk should do the trick. Just avoid the light versions, as they can be a bit watery and not as satisfying.

A Quick Note on Coconut Mango Lassi

This lassi is best served fresh, but if you’ve got leftovers, just make sure to give it a good stir before drinking. The coconut milk and yogurt can separate a bit, which is pretty normal. I sometimes find it fun to add a little pinch of cinnamon along with the cardamom for a warm twist; it reminds me of cozy winter days.

Honestly, if you're feeling adventurous, try tossing in some spinach or kale when you blend. It sounds odd, but it adds nutrients without really changing the taste much. Plus, it turns this vibrant drink an even more exciting green color.

Ingredients

Here’s what you need:

Ingredients

1 ripe mango, peeled and chopped
1 cup coconut milk (I like use Thai Kitchen)
1/2 cup plain yogurt (I prefer Fage for its creaminess)
2 tablespoons honey or maple syrup (adjust to taste)
Ice cubes (optional, for extra chill)
A pinch of cardamom (optional, but enhances the flavor)

Instructions

Let’s get blending:

Prepare the mango

Start by peeling and chopping the ripe mango into chunks. Make sure it’s sweet and juicy, because that’s where most of the flavor will come from. If your mango is a bit underripe, you might want to add more honey later.

Blend it all together

In your blender, toss in the mango chunks, coconut milk, yogurt, honey, and a pinch of cardamom if you're using it. Blend everything on high until it's super smooth. Honestly, I aim for about 30 seconds and give it a taste. You can always add a bit more honey if it’s not sweet enough.

Chill it, if you want

If you want your lassi extra cold, toss in a handful of ice cubes and blend again until smooth. It'll give it a frosty texture that's super refreshing on a hot day. Just be careful not to overdo it, or you'll get more of a slushy consistency.

Serve and enjoy

Pour the lassi into glasses and maybe add a sprinkle of extra cardamom on top for flair. Trust me, this will have you feeling like you’re on a beach somewhere.

Pro Tips

If you can, use very ripe mangoes for the best sweetness. If you don't have coconut milk, almond or regular milk can work too, but you'll lose that tropical vibe. Leftovers can be stored in the fridge, but they tend to separate, so just give it a good stir before drinking.

How to Store Coconut Mango Lassi

If you happen to have any lassi left over (which honestly doesn’t happen often in my house), store it in an airtight container in the fridge. It should be good for about one to two days. Just remember, shaking or stirring it is essential before serving again since the coconut milk can separate.

Ways to Switch It Up

Feeling like a little zing? Add a splash of lime juice to your lassi for a citrus kick. It pairs surprisingly well with the sweetness of the mango and the creaminess of the coconut. If mango isn’t your thing, don’t hesitate to swap in other fruits like peaches or strawberries. They can also shine in this base.

Another option is to change up the yogurt. I usually use plain Greek yogurt for its thickness, but if you prefer something lighter, you could go with regular yogurt or even a non-dairy alternative. Just keep in mind that it might slightly affect the creaminess, but it should still be a tasty drink!

Questions About Recipes

→ Can I use frozen mango instead?

You can, but I wouldn't recommend it if you want that fresh taste. It won’t be as vibrant. However, if you do use frozen, skip the ice cubes.

→ Is it possible to make this vegan?

Definitely! Just stick with coconut milk and a good dairy-free yogurt. Maple syrup is a perfect substitute for honey.

→ How long does it last in the fridge?

I usually drink mine fresh, but it can last about 2 days in the fridge. Just remember to stir it well before you drink it.

→ Can I add other fruits?

For sure! Pineapple or banana can be amazing additions, just adjust the sweetness to balance things out.

→ What should I serve with a lassi?

Honestly, it pairs so well with Indian food, but I’ve had it anytime with snacks. It’s just a great drink to chill with.