Years ago, I attempted mango lassi a number of times, and I always grew frustrated when it never came out quite right. I used ripe mangoes, frozen mangoes. I used whole milk yogurt and low fat yogurt. I added more sugar. Nothing seemed to do the trick. Then, I realized the error of my ways and came to these conclusions:
- Use the ripest, orangest flesh mangoes you can find. The riper, sweeter, and juicier they are, the more ideal they will be for mango lassi.
- Whole milk yogurt – Indian/Pakistani/desi-style if you can find it. The thicker and creamier, the better. DO NOT USE LOWFAT OR NONFAT. JUST DON’T DO IT.
- Whole milk – cow’s milk is best, but macadamia or soy work, too, as long as they are very creamy in texture.
- Sugar – this is really only necessary if your mangoes are not at ultimate sweetness. Golden syrup works amazingly well, too!
- Proportions are key here: 1 part ripe cut up mango to 1 part full-fat/full cream desi yogurt. Just a splash of milk, a handful of ice, and enough sugar/golden syrup to taste. The mistake I used to make was doing equal parts mango to milk, then adding yogurt. DO NOT DO THIS. The creamy, thick texture is key, and that’s where the yogurt comes in.