Name: The Best Mango Lassi (Restaurant-Style) Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Indian
Ingredients: 3/4 cup ripe mango, preferably previously frozen (Champagne/Ataulfo/Honey mango recommended); 1/2 cup whole milk; 1/3 cup plus 1 tbsp plain, whole-milk yogurt; 2-4 tbsp store-bought Indian mango pulp (sweetened); 1.5-2 tbsp cane sugar; 3 large or 7-8 small ice cubes

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Introduction

Mango lassi is a refreshing and creamy Indian drink that perfectly balances sweet and tangy flavors. This recipe creates a restaurant-style mango lassi that’s smooth, flavorful, and easy to make at home. It’s a delightful treat for warm days or whenever you crave something tropical.

The image shows a creamy, smooth yellow mango smoothie served in a clear glass cup with a white straw sticking out from the top right. The drink is topped with a small green mint leaf, adding a fresh touch. The glass is placed on a white marbled tray, which sits on a white marbled surface. Two more similar yellow smoothies in clear glass cups are blurred softly in the background. The overall scene is bright with soft, natural light and a clean, simple look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup ripe mango, preferably previously frozen (Champagne/Ataulfo/Honey mango recommended)
1/2 cup whole milk
1/3 cup + 1 tbsp plain, whole-milk yogurt
2-4 tbsp store-bought Indian mango pulp (sweetened)
1.5-2 tbsp cane sugar (adjust based on mango sweetness)
3 large or 7-8 small ice cubes (use fewer if mangoes are frozen)

Instructions

Step 1: Add the ripe mango, whole milk, plain yogurt, mango pulp (start with 2 tbsp), cane sugar (start with 1.5 tbsp), and ice cubes to a high-speed blender.
Step 2: Blend on high until the mixture is smooth and no longer icy. If the blender gets stuck, use the tamper or pause blending to push ingredients down with a spatula.
Step 3: Taste the lassi and adjust sweetness, mango flavor, or tartness by adding more sugar, mango pulp, or 1-2 tbsp additional yogurt as needed.
Step 4: Continue blending briefly after adjustments. The lassi will transform from a thick smoothie to a thinner, pourable consistency.
Step 5: Serve the mango lassi immediately for the freshest taste and texture.

Tips & Variations

Using frozen mango pieces helps thicken the lassi and reduce the need for ice cubes.
For a dairy-free option, substitute whole milk and yogurt with coconut milk and coconut yogurt.
Add a pinch of ground cardamom for a fragrant twist.
If you like it extra cold, chill the glass before serving.

Storage

Store any leftover mango lassi in an airtight container in the refrigerator for up to 24 hours. Before serving, stir well and add a few fresh ice cubes if desired. The texture may thicken slightly upon refrigeration, so re-blending is recommended for the best consistency.

How to Serve

Three glasses filled with thick, creamy yellow mango smoothie sit on a white marbled surface. The closest glass is centered on a small white marble board, topped with a sprig of fresh green mint leaves and a white straw placed at an angle. Behind it, two more glasses are visible, one slightly taller and placed on the right side resting directly on the white marble surface, and the other on the left side further back. Scattered green mint leaves add a fresh touch around the glasses, with two extra white straws lying on the marble board next to the front glass. The whole scene is bright and clean, highlighting the smooth texture and vibrant yellow color of the mango smoothie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mango instead of frozen?

Yes, fresh ripe mango works well, but you may want to add more ice cubes to achieve the cold, smooth texture typical of lassi.

What if I don’t have Indian mango pulp?

You can use sweetened mango puree or mango jam as a substitute, adjusting the sugar quantity to balance the sweetness.