Mango Lassi Smoothie Recipe

Prepare mango

If using fresh mango, peel and dice enough to yield about 1 cup of packed mango pieces (about 1 medium mango). If using frozen mango, measure 1 cup and let sit 2–3 minutes to loosen slightly.

Measure yogurt, milk, honey/sugar, lime juice, ground cardamom and vanilla if using. Have ice and garnish ready.

Place diced mango, 1 cup yogurt, 1 cup milk, 1 tablespoon honey (or sugar), 1 teaspoon fresh lime juice, 1 teaspoon ground cardamom and 1/2 teaspoon vanilla extract (if using) into a blender.

Add 1 cup ice cubes to the blender for a chilled, frothy texture. For a thicker lassi reduce milk to 1/2 cup and add more yogurt or frozen mango; for a thinner consistency add up to 1/2 cup more milk.

Secure the blender lid and blend on high until completely smooth and frothy, about 30–60 seconds depending on your blender. Stop and scrape down the sides if large mango pieces remain, then blend again briefly.

Taste and adjust sweetness or acidity: add up to 1 more tablespoon honey (or 1–2 teaspoons sugar) if you'd like it sweeter, or a few more drops of lime juice if you want brighter flavor. Blend briefly to incorporate any adjustments.

Pour the mango lassi into two glasses (about 2 servings). If the lassi separates slightly, give it a quick stir.

Garnish each glass with a mango slice and a mint sprig, and lightly sprinkle a pinch (about 1/8 teaspoon) of ground cardamom over the top if desired.

Serve immediately while cold and frothy.