Mango Recipe

Peel and cube mango

Wash the mangoes. Using a sharp knife, slice off the two cheeks along the seed. Score each cheek flesh in a grid without cutting the skin, then scoop the cubes out with a spoon. Aim for about 2 cups of mango cubes.

Prepare banana

Peel the banana and break into chunks. This adds natural sweetness and creaminess to the mixture.

Measure yogurt and milk. Have 1 cup plain Greek yogurt and 1 cup milk ready. If you prefer a thicker smoothie or mango lassi, use less milk (1/2 cup) and more yogurt.

Place the mango cubes, banana chunks, Greek yogurt, and milk into a blender or high-speed processor.

Add honey or maple syrup (2 tbs) and fresh lime juice (1 tsp) to balance sweetness and brighten flavor.

Add vanilla extract (1 tsp) and optional ground cardamom (1 tsp) for warm aromatics. Cardamom is optional but traditional in some mango yogurt drinks.

Add ice cubes (1 cup) to the blender if you want a chilled, frosty texture. For a thicker, creamier lassi omit ice and refrigerate fruit instead.

Blend on high until completely smooth, about 45–60 seconds depending on blender power. Stop and scrape down the sides once or twice to ensure even blending.

Taste and adjust: if too thick, add up to 1/2 cup more milk and blend briefly; if not sweet enough, add an additional 1 tsp honey; if too sweet, add a squeeze more lime juice.

Pour the mango mixture into two tall glasses (or four small servings).

Garnish each serving with toasted coconut flakes (about 1 tsp per serving) and 2–3 fresh mint leaves. Optionally add a small mango cube on a skewer for presentation.

Serve immediately while cold. Leftovers can be refrigerated in an airtight container for up to 24 hours; stir or re-blend before serving.