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Restaurant Style Mango Lassi

Restaurant Style Mango Lassi

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A lot of recipes tell you to use fresh mangos. THIS is the mistake! I've been doing it that way for years and it is very difficult to get around the chalkiness of the mangos. By going to the pulp, it is a no brainer!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet


  1. Pour mangos, yogurt, milk, and ice into the bowl of a blender. Blend until smooth.
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The quantities are completely wrong in this recipe. It needs either much less mango or more yogurt. Other recipes I found have about a 1-to-1 ratio of these ingredients.


OK come on, who doesn’t love Mango Lassies? I do have to admit to being a mango fanatic though. I made the recipe as posted and without blending the ice with it, as that is how I first ever had one. Without the ice blended into it is better, but either way it’s good to me. If you’re going to use fresh mango, make sure it is almost, if not, over ripe, it is true they can be fibrous if they haven’t come to complete ripeness. Canned mango works well and is more convenient since you can keep it in the refrigerator, chilled for whenever the urge hits you!


I used Kesar Mango pulp, according to advice given to me from the owner at a local Indian store. This recipe and that ingredient made an excellent mango lassi. Our guests for the meal said they were like the ones at a restaurant!