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Mango Lassi Smoothie

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Prep Time 5 minutes
Servings 2

Ingredients
  

  • Mango Lassi:
  • 2 cups 300g ripe mango chunks, fresh or frozen
  • 1 cup 240g full-fat plain yogurt or Greek yogurt
  • ½ cup 120ml cold whole milk or plant-based milk
  • 2 tablespoons honey or sugar adjust to taste
  • ¼ teaspoon ground cardamom
  • ½ teaspoon rose water optional
  • Pinch of salt
  • 1 cup ice cubes skip if using frozen mango
  • Garnish:
  • Pinch of ground cardamom or saffron strands
  • Dried rose petals optional
  • Drizzle of honey
  • Fresh mango slice on the rim

Instructions
 

  • Peel and dice fresh mango into rough chunks, or measure frozen mango straight from the freezer.
  • Add mango, yogurt, milk, honey, cardamom, rose water if using, salt, and ice to the blender.
  • Blend on high for 45 to 60 seconds until completely smooth, creamy, and frothy.
  • Taste and adjust — more honey for sweetness, more cardamom for spice, more milk for thinner consistency.
  • Pour into two tall chilled glasses. Dust with cardamom, add saffron strands or rose petals if using, drizzle with honey, and garnish with a mango slice. Serve immediately.

Notes

  • Use the ripest, most fragrant mango available for the best flavor
  • Canned Alphonso mango pulp is an excellent year-round alternative to fresh
  • Full-fat yogurt is essential for a thick, creamy result — low-fat makes it watery
  • Do not skip the cardamom — it is what makes this taste like a lassi, not just a smoothie
  • Chill glasses in the freezer for 10 minutes before pouring for maximum refreshment
  • Blend for a full 60 seconds for a completely smooth, frothy result
  • Best drunk freshly blended — stores in the fridge for up to 24 hours, stir before serving
  • For dairy-free, use coconut yogurt and oat or almond milk
  • Condensed milk in place of honey makes the lassi richer and more traditional