Gather all Mango Lassi ingredients. Peel and chop 1 ripe mango into cubes (about 1 to 1.5 cups). Measure 1 cup of yogurt, 2 tablespoons of honey, and the juice of half a lemon.

In a blender, combine the chopped mango, yogurt, honey, and lemon juice. Blend on medium speed for 30 to 45 seconds, until smooth and creamy.

If too thick, add 1/4 cup milk gradually, blending for another 15 to 20 seconds. Adjust sweetness with more honey if needed.

Pour into chilled glasses and garnish with chopped almonds, pistachios, or a dash of cardamom powder.

Refrigerate for 10 minutes before serving for an extra chill.