Mango Lassi Recipe

Prepare the mango

Peel and dice enough ripe mango to measure 1 cup of mango flesh (about 1 medium mango). If using canned or frozen mango, thaw and drain any excess liquid and measure 1 cup.

Combine ingredients

In a blender add the 1 cup diced ripe mango, 1 cup plain yogurt, 1 cup milk, 2 tablespoons honey, 1 teaspoon lime juice, and 1 teaspoon ground cardamom.

Add ice

Add 4 ice cubes to the blender for a chilled, slightly frothy texture. If you prefer a thicker lassi, add fewer ice cubes or use frozen mango instead.

Blend

Blend on high for 30–60 seconds, stopping to scrape down the sides once, until the mixture is completely smooth and slightly frothy. Taste and adjust sweetness or acidity: add up to 1 tablespoon more honey if you prefer sweeter, or another 1/2 teaspoon lime juice to brighten.

Pour the mango lassi into two chilled glasses (about 1 to 1 1/4 cups per serving).

Garnish each glass with a sprinkle of 1/2 teaspoon chopped pistachios, a mango slice on the rim, and a fresh mint leaf. Serve immediately while cold.

If making ahead, keep refrigerated for up to 12 hours and stir or briefly re-blend before serving; do not freeze once dairy is included.