Mango Lassi Smoothie
The key to a proper mango lassi is a thick, cold emulsion: use fully ripe mango and chilled yogurt so the drink stays creamy without becoming watery. I blend in cardamom and a little lime for the…
Ingredients
- 3 cups ripe mango, peeled and chopped
- 2 cups plain whole-milk Greek yogurt
- 1/2 cup cold water
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cardamom
- 1 cups ice
- 2 tablespoons finely chopped roasted pistachios
- 12 leaves small mint leaves
Instructions
- Chill twelve 2-ounce shot glasses or small tasting cups while you prepare the lassi. For a party, the colder the serving vessel, the longer the smoothie retains its thick, pourable texture.
- Add the mango, Greek yogurt, cold water, honey, lime juice, cardamom, and ice to a high-speed blender. Put the liquid and yogurt in first so the blades catch cleanly and the fruit purées evenly.
- Blend on low speed for 15 seconds, then increase to high and blend for 45 to 60 seconds, until completely smooth and lightly aerated. Stop and scrape down the sides once if any mango remains unprocessed.
- Taste the lassi and adjust only if needed: add a teaspoon of honey for tart fruit or a splash of water if it is too thick to pour. Do not over-dilute it; the small party servings should feel plush rather than thin.
- Pour the smoothie into the chilled glasses, leaving a little headspace for the garnish. If preparing more than 20 minutes ahead, refrigerate the blended lassi and whisk it briefly before portioning.
- Top each portion with a pinch of chopped pistachio and one mint leaf. Serve immediately as a refreshing welcome bite alongside spiced nuts, samosas, or grilled appetizers.
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