Cardamom Mango Lassi Mocktail
A thick, chilled, creamy blend of ripe mango, tangy yogurt, honey and freshly ground cardamom, finished with a pinch of saffron-gold sparkle from a mango garnish. Refreshing, alcohol-free and ready in ten minutes.
- Prep
- 10 min
- Cook
- —
- Wait
- 5 min
- Total
- 15 min
- Makes
- 2 glasses (about 12 oz / 350 ml each)
Steps
Before you start
- Chill the yogurt, milk and serving glasses (15 minutes in the freezer works) so the drink stays cold and thick.
- If using fresh mango, choose fruit that yields slightly to gentle pressure and smells sweet at the stem end.
- If using green cardamom pods, you need about 4 pods to get ¼ teaspoon ground seeds.
- Frozen mango chunks make a thicker, colder lassi; thaw them for 5 minutes if your blender is weak.
Chill the glasses
- Place two tall 12 oz (350 ml) glasses in the freezer while you prepare the drink.
- Make sure the yogurt and milk are straight from the fridge.
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Ready when: Glasses feel cold and slightly frosty to the touch
Prepare the mango
- Peel the mango, slice the flesh away from the pit and cut it into 1-inch (2.5 cm) chunks until you have 1½ cups (250 g).
- Cut 4 thin slices from the extra and set aside for garnish.
- If using frozen mango, measure straight from the freezer.
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Ready when: Mango pieces are soft, fragrant and free of stringy skin
Tip: Taste a chunk first. If it is tart or bland, plan on the full 2 tablespoons of honey or a little more.
Grind the cardamom
- If using whole green cardamom, crack about 4 pods, discard the husks and crush the black seeds in a mortar or spice grinder to a fine powder.
- Measure ¼ teaspoon (0.5 g).
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Ready when: Seeds are a fine, fragrant powder with no large husk pieces
Tip: Cardamom is potent. More than ⅜ teaspoon can taste soapy.
Load the blender
- Add the milk and yogurt to the blender first, then the honey, cardamom, lime juice and the optional pinch of salt.
- Top with the mango and finally the ice (skip the ice if the mango is frozen).
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Ready when: Liquids are on the bottom and solids on top
Tip: Liquids first helps the blades catch and prevents air pockets.
Blend until silky
- Start on low for 10 seconds, then increase to high and blend for 45–60 seconds, pausing once to scrape down the sides with a spatula.
- Taste and add up to 1 more teaspoon of honey if needed, then blend 5 seconds more.
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Ready when: Completely smooth, pale golden-orange, thick like a milkshake with no ice flecks or mango fibers
Tip: If it is too thick to blend, add milk 1 tablespoon (15 ml) at a time. If too thin, add a few more ice cubes and blend 15 seconds.
Pour and garnish
- Divide the lassi between the chilled glasses.
- Top each with 2 mango slices and a sprinkle of chopped pistachios.
- Serve immediately with a wide straw or spoon.
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Ready when: Drink is thick enough to hold garnish on the surface briefly
Tip: Serve right away, as the ice dilutes and the drink separates as it sits.
Good to know
Tips
- Use whole-milk yogurt for the creamiest texture; low-fat yogurt makes a thinner, tarter drink.
- Frozen mango gives a thick, frosty result without diluting flavor with ice.
- Add the lime juice to brighten the flavor and balance the sweetness; do not skip it with very sweet mangoes.
- Fibrous mango varieties may leave strands; strain through a fine sieve if you want a perfectly smooth drink.
Make ahead
"Prep the mango chunks and grind the cardamom up to 1 day ahead and refrigerate (or freeze mango up to 3 months). Blend just before serving for the best texture."
Storage & reheating
"Best served immediately. Leftovers keep in a covered jar in the fridge for up to 24 hours; shake or stir well before drinking as it separates. Freeze in ice cube trays for up to 1 month and re-blend with a splash of milk. Do not leave at room temperature for more than 1 hour."
Substitutions
- ripe mango flesh (or frozen mango chunks) → 1 cup (250 g) canned sweetened mango pulp (such as Alphonso). Reduce honey to 1 teaspoon and taste before adding more, since pulp is already sweet.
- plain whole-milk yogurt → unsweetened coconut or soy yogurt. Makes the drink dairy-free; swap the milk for oat or coconut milk too.
- honey → maple syrup or agave. Use the same amount; honey is not suitable for vegan diets or infants under 1 year.
- unsalted pistachios → a pinch of saffron threads soaked in 1 teaspoon warm milk. Stir into the blender for a classic floral flavor and golden color.
