A traditional mango lassi recipe that’s delicious and perfect for summer. You can make this in your blender in just 5 minutes.
Is there anything more tropical feeling than mango?
Maybe mango and pineapple combined in a smoothie but you get the point.
That’s why on a rainy/thunderstorm-y day this mango lassi recipe was the perfect afternoon pick me up.
I’ve already told you how my father grew up in India in this black bean mango salsa recipe and therefore inherent in his DNA is how to properly cut a mango.
He also makes a mean lassi. I can remember a rainy day in the house we lived in until I was 9, watching Indiana Jones on TV and dad making a mango lassi for the first time at home.
Before that, they had always been a restaurant treat only to be enjoyed a few times a year. I’m pretty sure my parents just hyped them up as “special” so we wouldn’t ask for them all the time because really, there’s nothing special to them ingredient wise.
Taste wise, however, d.e.l.i.c.i.o.u.s.
Paired with a pineapple carrot cake muffin you can call it lunch.
And then proceeded to realize that probably wasn’t the best idea before a long run later in the afternoon.
Oh well, some things are worth the stomach ache.
This is one of them.
- 3/4 large mango
- 1/2 cup plain yogurt, I used Greek 0% but, regular plain yogurt will work also
- 1/2 cup milk
- 1/4 cup water
- 1 tablespoon sugar
- pinch of cardamom
- Combine all ingredients in blender and pulse until smooth.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.