Restaurant Style Mango Lassi Recipe - Allrecipes.com
Restaurant Style Mango Lassi Recipe
  • READY IN 5 mins

Restaurant Style Mango Lassi

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. Pour mangos, yogurt, milk, and ice into the bowl of a blender. Blend until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2008

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!

 
Most Helpful Critical Review
Apr 12, 2010

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.

 

26 Ratings

Apr 05, 2010

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!

 
Mar 08, 2007

Yummy! I used Trader Joe's mango sauce in place of the pulp, and it gave a great mango flavor. The yogurt cuts the sweetness, and you can make it thinner like the restaurant lassis by adding more milk, or thicker like a shake by adding more ice, whatever is to your taste. A delicious, healthy drink. Highly recommended

 
Sep 09, 2006

I've never used canned mango before...but if that's what the restaurants use..(I use frozen mango pulp from the Spanish food section and it comes out wonderful.)Tried fresh mangoes the first time and it was terrible. too fibrous.

 
Jun 16, 2007

Yes, don't make the mistake of using the magno itself. I think it's the acid in the mango juice that ruins the recipe. You have to use the mango pulp. I used to deliver for an Indian restaurant and they added a touch of rose essence oil to it. I don't remember them making it with yogurt though. But, I could be wrong on that.

 
Jul 16, 2006

Fresh mangos are a lot better in lassis. Grew up making lassis...tried this...didn't like it.

 
Mar 29, 2011

Wow! We had to substitute soy yogurt and coconut milk for the diary items for allergy reasons but, it turned out to be spectacular!.Definitely a new favorite in this house!

 

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Nutrition

  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 50 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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