Chill ingredients: Mango lassi is best served chilled. Start with chilled mango and yogurt. This way you don't have to add ice, which ends up diluting the flavors.
Fresh Mango vs. Mango Pulp: Mango lassi can be made with fresh mangoes or canned mango pulp. If using mango pulp, be sure to pick unsweetened pulp. If using sweetened pulp, skip or adjust the quantity of sugar or honey accordingly.
Mango Picking tip: For best results, pick super ripe mangoes that have a slight give. That will result in a naturally sweet lassi and you'll have to use less sweeteners.
Texture customization: For a creamier taste in lassi, use full-fat yogurt and add milk instead of water. For a lighter lassi, use 2% low-fat yogurt and water. It gives it a creamy texture while keeping it light.
Note: The nutrition facts below are my estimates are based on using water instead of milk. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.