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!

Prep time: PT10M

Total time: PT10M

Rating

4.88 stars (31 reviews)

Keywords

mango lassi, mango lassi recipe, the best mango lassi

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)

Cuisine

Indian
Pakistani

Steps

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.

Nutitrion

Serving Size: 1 serving
Calories: 304 kcal
Carbohydrates: 55 g
Protein: 8 g
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 23 mg
Sodium: 102 mg
Sugar: 53 g
Unsaturated Fat: 3 g

Reviews

Siyi on 2026-08-13 (5 stars):
Turned out great! I doubled the recipe for a family of 4, and they all loved it!!
Elizabeth on 2026-06-26 (5 stars):
Thank you SO much for including weights in grams, including for the ice cubes. It makes it so much easier to make the recipe as you have devised it. I have recipes that I make over and over again that taste different every time. I finally figured out that for more consistency when I make it, I’m better off weighing the amount of garlic, onion, etc when it turns out well, rather than going by “three cloves of garlic” or “half a medium onion “. It may seem like overkill to weigh garlic (!) but when a recipe turns out really well the first time I make it, and the next is too garlicky, it really comes in handy.
Nathan on 2026-06-09 (5 stars):
I might be crazy but I feel like this needs a LOT more mango pulp. I've been using an entire cup, and it turns out delicious.
Kerly on 2025-09-05 (5 stars):
I had an overripe mango in the fridge, staring into my soul every time I opened the door, wondering when I would put it out of its misery. I decided today was the day to make a delicious mango lassi. I added a bit of cinnamon, didnt use the mango pulp as I didnt have any, and it still turned out AMAZING! Saving this recipe to use again in the future when I have another victim, I mean mango.
Michele Duffy on 2025-07-14 (5 stars):
Love all the notes& Cardamon is especially perfect & I've also substituted ripe juicy peaches (peeled) & it's a delicious variation !
Jacob on 2025-06-29 (5 stars):
Perfect!
Trent on 2025-06-26 (1 stars):
It is extremely easy to overblend, especially with a high power mixture. This will kill both the silky texture from the emulsification and kill the flavour. Anyone blindly following your instructions would be highly disappointed. You are just adding to all the misinformation that already exists on the internet, making it difficult for others to find real advice.
Kaitlyn J Alkass on 2025-05-21 (5 stars):
Love this recipe! Can you link where you got your glasses for the lassi? They're perfect!
Patricia Fulco on 2025-05-15 (5 stars):
Really excellent lassi and recipe was detailed enough to provide alternative ways to prepare. I have shared this recipe widely and plan to use frequently this summer.