Mango Lassi Recipe
A thick, creamy, perfectly sweet mango lassi made with ripe mango, yogurt, milk, mango pulp, and ice. Better than restaurant-style and ready in 5 minutes.
Ingredients
- 1 cup ripe mango chopped (frozen recommended)
- 1/2 cup plain whole milk yogurt
- 1/2 cup whole milk
- 2 to 4 tablespoons sweetened Indian mango pulp optional but recommended
- 1.5 to 2 tablespoons cane sugar
- 4 to 5 large ice cubes use fewer if using frozen mango
Instructions
- If time allows, chop the ripe mango into small cubes and freeze them before making the lassi for the best texture and flavor.
- Add the mango, yogurt, milk, mango pulp (start with the lower amount), sugar (start with the lower amount), and ice cubes to a blender.
- Blend on high until completely smooth and no longer icy.
- Taste and adjust. Add more sugar for sweetness, more mango pulp for stronger mango flavor, or a tablespoon of yogurt for more tang.
- Pour into glasses, garnish with mango cubes or mint if desired, and serve immediately.
Notes
- Freeze ripe mango before blending for the best texture, flavor, and temperature. Fresh mango works too if you're short on time.
- Use ripe mangoes only. Unripe mango will result in a bland lassi.
- Start with the lower amounts of sugar and mango pulp, then taste and adjust.
- Mango pulp is optional but highly recommended for restaurant-style flavor and color. If not using pulp, add extra mango (up to 1.25 cups total) and a bit more sugar.
- Store covered in the fridge for up to 24 hours. Stir before serving.