Refreshing and easy to make, this Mango Lassi with Rose is a vibrant twist on traditional Indian Sweet Lassi. Made with creamy yogurt, mango pulp, and rose syrup, this summer drink is full of fruity and floral flavor. It’s vegan, cooling, and comes together in just 15 minutes!
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What Is Lassi
Lassi is a traditional chilled yogurt-based drink that's thick, creamy, and incredibly refreshing. Originating from Punjab in North India, this beloved drink is popular across India and Pakistan. It can be made sweet or salty, and is often flavored with spices, fruits, or herbs.
Think of lassi as the cousin of a milkshake or smoothie—rich in probiotics, naturally cooling, and deeply satisfying. Before blenders came into play, lassi was traditionally churned using a wooden whisk called a mathani.
In India, fresh lassi is often sold at local dairy shops, roadside dhabas, and food stalls, especially during the summer months. I personally love having it at these local joints rather than at restaurants. A tall glass of sweet Punjabi lassi with a layer of malai (cream) on top is so indulgent, it could easily pass as a dessert or even a meal on its own. Recreating this version brought back all those delicious memories for me!
Varieties of lassi
Lassi, a beloved Indian yogurt drink, comes in three traditional varieties—sweet lassi (meetha lassi), salted lassi (namkeen or masala lassi), and bhang lassi. Sweet lassi is rich, creamy, and mildly spiced with cardamom or saffron. It’s my personal favorite, thanks to its aromatic flavor and indulgent texture. Salted lassi, on the other hand, is a savory and refreshing drink seasoned with roasted cumin powder, salt, and sometimes mint or ginger—perfect for aiding digestion. Bhang lassi, infused with cannabis, is typically consumed during Holi in parts of North India as part of traditional celebrations.
While the base ingredients remain the same, lassi has seen many modern variations. The sweet version can be enhanced with seasonal fruits like mango, rose syrup, nuts, or even edible flowers to make it more colorful and flavorful. Salted lassi can be elevated with herbs and bold spices to suit different regional palates. From the simple and traditional to fusion and festive, lassi continues to evolve while staying rooted in Indian culture.
Difference Between Lassi And Chaas
Lassi and Chaas (Indian buttermilk) are two of the most loved traditional Indian drinks, especially during the hot summer months. While both are yogurt-based drinks, lassi is usually thicker and can be sweet or flavored with fruits like mango or rose, whereas chaas is thinner, savory, and spiced with ingredients like cumin, ginger, and curry leaves. Both are refreshing, hydrating, and rooted in Indian culinary traditions.
Mango Rose Combo
Mango and rose are two of my absolute favorite flavors, and I’ve created many recipes featuring them individually. From the indulgent Mango Mastani to refreshing drinks like Rose Lemonade, and desserts like Coconut Rose Ladoo, Rose Sandesh, Raspberry Rose Hot Chocolate, and Rose Basundi—these ingredients shine on their own. I also love using rose jam (gulkand) in unique recipes like Gulkand Shrikhand Tarts and Gulkand Ice Cream. Each recipe is a celebration of these cooling, aromatic flavors.
This time, I decided to blend mango and rose together to create a firecracker summer drink—Mango Rose Lassi. The thick, creamy texture of mango lassi pairs beautifully with the floral, fragrant notes of rose lassi. The result? A visually stunning and unbelievably refreshing beverage that's perfect for hot days. It’s not just pretty—it’s packed with bold flavor and cooling benefits. Trust me, you’ve got to try this combo! Feel free to get creative and experiment with your own colorful, fruity twists too.
Why Make It
- 🧊 Quick & easy – Ready in just 15 minutes
- 🌱 Vegan, lactose-free and gluten-free – Perfect for all dietary needs
- 🍹 Non-alcoholic – A refreshing, family-friendly beverage
- 👯♀️ Party-perfect – Great for entertaining large groups
- 🥭 Simple ingredients – Made with pantry and fridge staples
- 💪 Healthy and gut-friendly – Yogurt base aids digestion
- 🌸 Beautiful and flavorful – A stunning fusion of mango and rose
Ingredients needed🧾
Yogurt – For this vegan lassi recipe, I used plain plain unsweetened almond milk yogurt (Kite Hill is a great choice). Its creamy texture is ideal, and there’s no need to add extra milk or water. Be sure to use chilled yogurt for best results.
If you’re not vegan, you can use regular whole milk yogurt, homemade or store-bought Indian dahi, or Greek yogurt (full-fat or low-fat). For a lactose-free option, try Fage lactose-free yogurt. You can also use kefir if you'd like to make it without yogurt.
Sweetener – Fine or powdered sugar blends in easily. You can also use brown sugar, jaggery, honey, maple syrup, or even condensed milk for a richer, creamier drink. If using sweetened yogurt or mango pulp, you may not need additional sweetener.
Mango – Use fresh or frozen mango chunks, or canned/fresh mango pulp. Indian Alphonso or Kesari mangoes give the most authentic flavor and vibrant color.
Rose Flavor – I used Rooh Afza, a classic Indian rose syrup. Any rose syrup works well, or you can use edible rose water, rose essence, and a drop of pink food coloring as a substitute.
Cardamom – Essential for that authentic sweet lassi flavor. I used cardamom powder, but freshly crushed cardamom pods work just as well. Don’t skip this—it adds depth and aroma.
Garnishes – Dried rose petals, saffron strands, sliced almonds, and chopped pistachios add texture and elegance. Use whichever garnish you prefer or have available.
Equipment – A blender is needed to get the smooth, frothy consistency.
Serving Tip: For a fun and elegant presentation, serve in shot glasses or small glasses.
How to make it 🔪
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To make Mango Lassi
- Start by adding 1 cup of chilled vegan yogurt to a high-speed blender.
- Next, add chopped frozen mango.
- Sprinkle in powdered sugar, ground cardamom, and a small pinch of salt to enhance the flavors.
- Blend everything until the lassi is smooth, creamy, and slightly frothy. This should take about 30–60 seconds depending on your blender. Straining isn’t necessary, but you can strain the mixture for an extra silky texture if desired. Pour the mango lassi into a bowl or pitcher. Chill until ready to serve, or proceed to the next step to layer it with the rose lassi.
To make Rose Lassi
- In the same blender, add 1 cup of chilled vegan yogurt.
- Add rose syrup.
- Add powdered sugar, cardamom powder, and a pinch of salt.
- Blend until smooth, creamy, and slightly frothy. Straining is optional. Pour into a bowl and set aside until ready to layer.
- Fill half of the serving glass with prepared mango lassi.
- Gently pour the rose lassi over the back of a spoon to fill the remaining half, creating a layered effect.
Serving suggestions 🍽
Garnish your mango rose lassi with dried rose petals, saffron strands, and chopped nuts if desired. Serve immediately, chilled, or keep the glasses refrigerated until ready to serve. For an indulgent twist, add a scoop of vanilla ice cream on top — making it the perfect summer treat! You can also serve mango lassi and rose lassi separately if you prefer.
This delicious vegan sweet lassi is versatile — enjoy it post-meal, as a breakfast smoothie, or as a refreshing dessert. It’s ideal for entertaining family and friends, parties, date nights, brunches, or festive occasions like Valentine’s Day, Holi, Diwali, Thanksgiving, and Christmas. A great nonalcoholic beverage for large groups, this Mango Lassi will instantly refresh and cool you off on hot sunny days.
Top recipe tips 💭
If your vegan mango lassi isn’t sweet enough, simply add more sugar to taste. If the lassi lacks the vibrant yellow color—due to the type of mango used—add a teaspoon of turmeric powder or a few drops of yellow food coloring to achieve that beautiful hue. To balance the sweetness with a slight tang, add half a teaspoon of lemon juice or a pinch of salt.
Recipe FAQs 📖
Indian Alphonso mangoes provide the most delicious and authentic flavor for this lassi. If Alphonso mangoes aren’t available, feel free to use any sweet mango variety. You can use fresh or frozen mango chunks, or even fresh or canned mango pulp.
Chef Tip: If your mango isn’t naturally sweet, simply add extra sugar to achieve the desired sweetness. This versatile recipe also works beautifully as an Indian mango smoothie!
Leftover mango lassi can be stored in the refrigerator for up to 4-5 days. You can also freeze it for longer storage.
If you have leftovers, there are plenty of delicious ways to enjoy them: drink it as a smoothie, mix it with oats to create overnight oats, or use it as a base for desserts like cheesecake, panna cotta, pudding, ice cream, or popsicles.
Tip: If you plan to use the mango and rose lassi separately in recipes, it’s best to store them separately rather than mixing them together.
Want to get creative with your lassi? Here are some fun and delicious ways to enhance the flavor:
For Mango Lassi:
Add a splash of vanilla extract for a subtle, creamy twist.
For Rose Lassi:
If you don’t have rose syrup, substitute with rose essence, kewra water, and a few drops of red food color.
Add a teaspoon of gulkand (rose petal jam) for an extra burst of rose flavor.
Other Ideas:
Try flavoring your lassi with different fruit syrups or floral essences.
You can even create a colorful lassi bar with various lassi flavors for your next gathering or party!
You can still enjoy a thick and creamy mango lassi without using a blender!
Simply use a whisk or a traditional wooden churner (mathani) to blend the ingredients together.
For ease, use mango pulp instead of fresh or frozen chunks.
This method also helps retain the thick, creamy texture of the yogurt, as it won't get watered down by blending.
Simply skip adding sugar or any sweetener to make it sugar-free.
For natural sweetness, add ripe bananas, or dates instead of sugar.
The ideal consistency of mango rose lassi should be thick and creamy, much like a smoothie—especially if you plan to layer it for serving.
If layering isn’t required, you can thin it out to your liking using oat milk, coconut milk, regular milk, creamer, half-and-half, or even water.
There’s no need to add extra liquid unless the lassi feels too thick. In that case, adjust it slightly without making it too runny.
More Mango Recipes
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Recipe 📖
Mango Lassi with Rose
Equipment
Ingredients
- 2 cups cold vegan plain unsweetened almond milk yogurt
- 2 tablespoon powdered sugar adjust as per desired sweetness
- 1 cup frozen chopped mango
- 2 tablespoon rose syrup
- ½ teaspoon cardamom powder
- ½ teaspoon saffron
- 1 tablespoon chopped pistachios
- 1 tablespoon almonds
- Few rose petals for decoration
Instructions
To make mango lassi
- In a blender add one cup of vegan yogurt.
- Add the chopped frozen mango.
- Then add one tablespoon of powdered sugar and one fourth teaspoon of cardamom powder.
- Blend until smooth and creamy.
To make rose lassi
- In a blender add one cup of vegan yogurt.
- Add the rose syrup.
- Then add one tablespoon of powdered sugar and one fourth teaspoon of cardamom powder.
- Blend until smooth and creamy.
Assembly
- Fill half the serving glass with mango lassi.
- Fill up the remainder with rose lassi.
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We'll email this recipe to you, so that you can look at it later!
Vee says
Looks delicious, where would I get rose syrup? Do you make your own?
Priya says
I have linked to the product that I use. Will link it again here - https://amzn.to/3tMWkcI