"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!" — JBravo
Watch video tips and tricks
2 (15.25 ounce) cans
mango pulp, or mango slices with juice
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!
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.
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!
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.
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
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.
Fresh mangos are a lot better in lassis. Grew up making lassis...tried this...didn't like it.
This was okay. NOT restaurant quality. Do not add ice to the blender, instead pour over ice. If you do what the recipe suggest it will be way to watery. I would add some rose water.
* Percent Daily Values are based on a 2,000 calorie diet.
Restaurant Style Mango Lassi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 11
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
See how easy it is to make this classic Chinese takeout dish at home.
Make a sensational Indian curry that’s both creamy and spicy.
See how to make a hot and sweet salsa for meats, chips, and fish.