Mango Lassi Recipe
Cool off with this Mango Lassi Recipe—an irresistibly creamy, no-fuss Indian yogurt smoothie bursting with sunshine flavors.
Ingredients
- 2 cups diced ripe mango (about 1 large mango; Alphonso or Ataulfo if you can find them)
- 1 cup plain whole-milk Greek yogurt (e.g., Siggi’s or Fage for best creaminess)
- 1/2 cup cold milk (dairy or unsweetened almond milk works, too)
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1/4 teaspoon ground cardamom (freshly ground if possible)
- A pinch fine sea salt (balances the sweetness)
- 1 cup ice cubes (or 1/2 cup for a less-thick version)
Instructions
- Peel, pit, and chop into chunks. If you’re short on fresh fruit, frozen mango pieces work brilliantly—just let them thaw for 5 minutes.
- In a high-speed blender, pour in the yogurt, milk, mango chunks, honey, cardamom, and salt. Toss in ice cubes last so they don’t jam the blades.
- Pulse once or twice, then run the blender on medium-high for 30–45 seconds. You want that creamy swirl, no chunks in sight.
- Give your lassi a quick sip—need more sweetness? Add another teaspoon of honey. Too thick? Splash in a bit more milk.
- Pour into tall glasses, garnish with a sprinkle of cardamom or even a few saffron threads for a festive touch.
Notes
I’ve tested this Mango Lassi Recipe with every kind of mango—from bright yellow Kent to deep-orange Tommy Atkins—and the riper, the better. One time I over-blended and ended up with a frothy foam on top—still tasted amazing, but for silky-smooth results, blend just long enough to eliminate chunks. If you crave extra tang, swap half the Greek yogurt for plain Kefir.
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