Making a restaurant quality creamy mango lassi is a piece of cake with this Quick and Easy Four Ingredient Mango Lassi recipe!
I first fell in love with the yogurt-based Mango Lassi at Disney’s Epcot Food and Wine Festival a couple years back. It was an incredibly hot day and those mango lassis went down smooth. Ever since, I’ve been obsessed. One of my local Indian take-out joints makes an EXCELLENT mango lassi and I’ve been working on creating a version at home.
My initial attempts for a quick and easy mango lassi were… lackluster. After several attempts over the course of a couple months, I’ve created a super Quick and Easy Four Ingredient Mango Lassi that rivals that of my favorite local Indian restaurant.
My first attempts included yogurt and fresh ripe mango. NOPE. Even with my pretty darn decent blender, I couldn’t get the consistency to be anything better than “stringy” with shreds of the fibrous mango strewn throughout the mixture. Even though the mango on it’s own was definitely sweet and perfectly ripe, in the drink it didn’t taste nearly sweet enough. Adding sugar definitely helped the flavor, but the silky smooth texture I was after was still subpar.
Replacing fresh mango with mango nectar was definitely a step in the right direction in the flavor and texture departments. Unfortunately, it made the drink to thin and runny, not the creamy thick almost milkshake consistency I wanted in a Quick and Easy Mango Lassi.
Using mango nectar with fresh mango was definitely the way to go, then, in my mind. To get the consistency right, I decided to freeze the freshly chopped mango. It helped add body to mango lassi without making it stringy (you will need to make sure the mixture is fully blended to get rid of all the fibrous-ness of the mango). I’ve found my sweetness tolerance level requires the addition of a little sugar. However, depending on how sweet your fresh mango is, you will need to adjust the amount to your taste. I also like adding a little pinch of salt to these quick and easy mango lassis. Just like adding salt to your cookies and other baked sweets, it helps balance the drink and bring out the flavors even more.
- 3 cups (24 ounces) mango nectar
- 2 cups plain unsweetened yogurt
- 1 1/2 cups chopped frozen mango
- 1 tablespoon sugar
- Pinch of Kosher salt
- Blend all ingredients until very well combined and smooth. Taste and add additional sugar, if needed (depends on how sweet your frozen mango is).
*you can find mango nectar usually with the Mexican foods in your grocery story. I can usually find the “Goya” brand in either cans or a cardboard container.