Mango Lassi

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!

2.25 cup ( ~ 405 to 435 g) ripe mango, preferably previously frozen (See Note 1), I use Champagne (also called Ataulfo or Honey)

1.5 cup ( 354 ml) whole milk

1 cup + 3 tbsp ( ~ 294 g) plain, whole-milk yogurt

6 to 12 tbsp ( 120 to 240 g) store-bought Indian mango pulp (See Note 2), sweetened

4.5 to 6 tbsp cane sugar, depending on how sweet your mango is

9 large/ 21 to 24 small ( 210 to 300 g) ice cubes, use lower amount if using frozen mangoes

subheading: EQUIPMENT:

High-Speed Blender

Directions at teaforturmeric.com

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