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Add mango, milk, yogurt, mango pulp (start with lower amount), cane sugar (start with the lower amount), and ice cubes to a high-speed blender.
Blend on high until smooth and no longer icy. If the mixture gets stuck, use the blender tamper or stop and push it down with a spatula. Taste and add remaining sugar for sweetness, pulp for more mango flavor/color, or 1-2 tbsp of yogurt for tartness. Initially, it’ll look like a smoothie, but it’ll quickly become pourable and runnier, like mango lassi.
Serve immediately or store, covered, in the fridge for up to 24 hours before it starts losing freshness.