The Best Mango Lassi (Restaurant-Style)

Mango Lassi in a clear glass with white straw

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!

Course Drinks

Cuisine Indian, Pakistani

Diet Gluten Free

Keyword mango lassi, mango lassi recipe, the best mango lassi

Prep Time 10

Total Time 10

Servings large (16-oz) lassi or 2 small

Calories 304

Author Izzah Cheema

Equipment

High-Speed Blender

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 Indian mango pulp (See Note 2) sweetened
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

US Customary - Metric

Instructions

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.
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.
Serve immediately or store, covered, in the fridge for up to 24 hours before it starts losing freshness.

Video

Notes

Note 1 - Mangoes: This is the mango flesh from 1 medium (~235-275g) ripe mango. I suggest using grams to measure, but if you're not, the cubes should be cut around 1/2" to yield around 3/4 cup.

See post for which type of mangoes to use, how to tell when they're ripe, and how to chop & freeze them for use.

P.S. I know you don’t want to land on a recipe and be told that you should already have frozen ripe mangoes on hand, but it’s my obligation to tell you that frozen mangoes just yield a better lassi. If you have the time, chop up your mango, put in in an airtight bag/container, and make the lassi later. If you don’t have the time or need Mango Lassi right now (as I often do), room temp mango will do just fine.

Note 2 - Mango Pulp: If using ripe Champagne mangoes, start with the lower amount of pulp. If using store-bought frozen mangoes, use the higher amount of mango pulp for best results.

I tried hard to make pulp an optional ingredient, but I found it’s essential for 2 reasons:

1 - Mango pulp helps compensate for ‘okay’ mangoes or store-bought frozen mangoes. But even if you use great mangoes, a small amount enhances the mango flavor and color.
2 - It’s almost always used at restaurants, so if you want a ‘restaurant-style’ lassi, you can’t get the flavor without it.

All that said, if you can't find Indian mango pulp, you'll still get the best mango lassi as long as your mangoes are ripe and delicious. Add a bit extra mango (up to 1 cup/~170g total) and 1/2-1 tbsp extra sugar to compensate for sweetness.

Nutrition