The Best Mango Lassi (Restaurant-Style)

Name: The Best Mango Lassi (Restaurant-Style)
Prep time: 10 min
Total time: 10 min
Ingredients: 135-145 g 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 (See Note 2); 2-4 tbsp store-bought Indian mango pulp (See Note 3) (I use 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)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Cost: $12.16 /serving

Author : Izzah Cheema

mango lassi mango lassi recipe

Ingredients

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135-145 g ripe mango, preferably previously frozen (See Note 1) (I use Champagne (also called Ataulfo or Honey))1/2 cup whole milk1/3 cup + 1 tbsp plain, whole-milk yogurt (See Note 2)2-4 tbsp store-bought Indian mango pulp (See Note 3) (I use 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)

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Instructions

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Step 1

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.

Step 2

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.