The Best Mango Lassi (Restaurant-Style)

This Mango Lassi recipe makes better-than-restaurant lassi with six easy-to-find ingredients. The base of the recipe is strong while allowing you to adjust to taste according to your mangoes. Tested to perfection!

📝 Ingredients

• 3/4 cup ripe mango, preferably previously frozen (See Note 1) (I use Champagne (also called Ataulfo or Honey))
• 1/2 cup whole milk
• 1/3 cup + 1 tbsp plain, whole-milk yogurt
• 2-4 tbsp store-bought sweetened Indian mango pulp (See Note 2) (optional but recommended)
• 1.5-2 tbsp cane sugar (depending on how sweet your mango is)
• 3 large/7-8 small ice cubes (use lower amount if using frozen mangoes)

👨‍🍳 Instructions

1. 1Add all ingredients to a blender.: Add mango, milk, yogurt, mango pulp (start with lower amount), cane sugar (start with the lower amount), and ice cubes to a high-speed blender.
2. 2Blend and adjust taste.: Blend on high until smooth and no longer icy. If the mixture gets stuck, use the blender tamper or stop and push it down with a spatula. Taste and add remaining sugar for sweetness, pulp for more mango flavor/color, or 1-2 tbsp of yogurt for tartness. Initially, it’ll look like a smoothie, but it’ll quickly become pourable and runnier, like mango lassi.
3. 3Serve mango lassi.: Serve immediately or store, covered, in the fridge for up to 24 hours before it starts losing freshness.