Mango Lassi Recipe (Restaurant Style!)

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Mango Lassi Recipe (Restaurant Style!)

This thick, creamy restaurant-style mango lassi is made with mango pulp, full-fat yogurt, and sweetened condensed milk. A hint of cardamom and rose water takes it to the next level. It’s quick, easy, and ultra-satisfying.

Prep Time5

Cook Time0

Course: Drinks

Cuisine: Indian

Servings:

Author: Shreya Walia

Equipment

high speed blender

Ingredients

1 cup mango pulp (Kesar or Alphonso preferred)
1 cup full-fat yogurt
1/4 cup milk (adjust based on how thick you want it)
2-3 tbsp sweetened condensed milk
2 tbsp heavy cream
1/4 tsp cardamom powder
5-6 Ice cubes (for blending (or use frozen mangos))
1/2 tsp rose water (optional)
Small pinch of saffron (bloomed, optional)
Crushed pistachios (for garnish)
Rose petals (for garnish)

Instructions

Prep Your Ingredients: If using saffron, bloom it in a tablespoon of warm milk and set aside. Gather all ingredients and add them to your blender.
Blend Base Ingredients: Add mango pulp, full-fat yogurt, milk, sweetened condensed milk, cardamom powder, and ice (or frozen mango). Blend until smooth and creamy.
Taste and Adjust: Give it a taste and see if you want it sweeter or thinner. Add more condensed milk or a splash of milk if needed.
Add Optional Flavors: If using, add rose water and bloomed saffron. Blend again until fully incorporated.
Serve: Pour into glasses, top with chopped pistachios and dried rose petals if you’re feeling fancy. Serve chilled.

Notes

(1) Storage: Best fresh, but can be stored in the fridge for 24 hours. Stir before serving.

(2) Mango Pulp Tip: Kesar and Alphonso are the best varieties. Avoid fibrous or tart mangoes.

(3) No Ice? Use frozen mango instead and adjust milk quantity.

(4) Vegan Version: Use plant-based yogurt and coconut condensed milk.

(5) How to Bloom Saffron: Lightly crush a few strands, then soak in 1 tbsp warm milk or water for 5–10 minutes before blending. This brings out its flavor and color beautifully.

Nutrition