Mango Lassi Smoothie with Cardamom

Name: Mango Lassi Smoothie with Cardamom
Prep time: 8 min
Total time: 8 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups (320 g) ripe mango chunks, fresh or frozen, peeled, pitted and cut into 1-inch (2.5 cm) chunks; if frozen, partly thawed for 5 minutes; 1 cup (245 g) whole-milk plain yogurt, cold, unsweetened, stirred smooth; ½ cup (120 ml) whole milk, cold; ¼ teaspoon (½ g) ground cardamom, freshly ground if possible; 1 tablespoon (21 g) honey, or to taste, depending on mango sweetness; 1 teaspoon (5 ml) fresh lime juice, freshly squeezed; ½ cup (75 g) ice cubes, omit if using frozen mango (optional); 1 tablespoon (9 g) unsalted pistachios, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A thick, creamy blended mango and yogurt smoothie scented with freshly ground cardamom and a hint of rose-like warmth. Tangy, lightly sweet and ready in 10 minutes.

Prep: 8 min
Cook: —
Wait: 2 min
Total: 10 min
Makes: 2 smoothies (about 14 fl oz / 420 ml each)

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Ingredients

2 servings

2 cups (320 g) ripe mango chunks, fresh or frozen, peeled, pitted and cut into 1-inch (2.5 cm) chunks; if frozen, partly thawed for 5 minutes
1 cup (245 g) whole-milk plain yogurt, cold, unsweetened, stirred smooth
½ cup (120 ml) whole milk, cold
¼ teaspoon (0.5 g) ground cardamom, freshly ground if possible
1 tablespoon (21 g) honey, or to taste, depending on mango sweetness
1 teaspoon (5 ml) fresh lime juice, freshly squeezed
½ cup (75 g) ice cubes, omit if using frozen mango (optional)
1 tablespoon (9 g) unsalted pistachios, finely chopped, for garnish (optional)

Equipment (4)

High-speed or standard countertop blender (at least 48 oz / 1.4 L jar)
Measuring cups and spoons
Mortar and pestle or spice grinder (only if grinding whole cardamom)
2 tall serving glasses (16 oz / 480 ml)

Steps

Before you start

If using frozen mango, measure it out and let it sit on the counter for 5 minutes so the blender blades don't stall.
Chill the yogurt and milk in the fridge until you blend; cold ingredients give a thicker, more refreshing smoothie.
If using green cardamom pods, crack them and grind the black seeds to a fine powder first (about 8 pods give ¼ teaspoon).
Taste your mango: very ripe mango needs little or no honey, while frozen or less sweet mango needs the full amount.

1
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 2 cups (320 g).
- If using frozen mango, leave it on the counter for 5 minutes so it softens slightly at the edges.
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Ready when: Chunks are uniform and no fibrous skin or pit pieces remain.
Tip: Fibrous stringy mangoes blend less smoothly; choose a soft, fragrant variety such as Ataulfo or Kent.
2
Grind the cardamom
- If using whole pods, crack 8 green cardamom pods, discard the husks, and grind the black seeds to a fine powder with a mortar and pestle.
- Measure ¼ teaspoon.
- If using pre-ground cardamom, simply measure it.
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Ready when: Powder is fine with no visible husk fragments and smells strongly floral and citrusy.
Tip: Cardamom is potent; more than ¼ teaspoon can taste medicinal in this small batch.
3
Load the blender
- Pour the milk into the blender jar first, then add the yogurt, honey, lime juice and cardamom.
- Add the mango on top, followed by the ice if using fresh mango.
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Tip: Liquids at the bottom help the blades catch the solids and prevent air pockets.
4
Blend until smooth
- Start on low speed for 10 seconds, then increase to high and blend for 45 to 60 seconds, stopping once to scrape down the sides if needed.
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Ready when: Mixture is completely smooth, pale golden-orange, thick but pourable, with no flecks of mango or ice.
Tip: If it's too thick to blend, add milk 1 tablespoon (15 ml) at a time.
5
Taste and adjust
- Taste the smoothie.
- Add up to 1 more teaspoon honey if the mango is tart, or another ½ teaspoon lime juice if it tastes flat.
- Blend for 10 seconds to combine.
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Ready when: Balanced sweet-tangy flavor with a gentle cardamom aroma in the background.
6
Rest and serve
- Let the smoothie sit in the jar for 2 minutes so the foam settles and the cardamom flavor blooms.
- Pour into two tall glasses and sprinkle with chopped pistachios if using.
- Serve immediately.
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Ready when: Surface is mostly flat with only a thin layer of fine bubbles.
Tip: Serve right away; the smoothie thickens and separates as it stands.

Good to know

Tips

Use frozen mango instead of ice for a thicker, frosty smoothie that isn't watered down.
Add the cardamom in small amounts; its flavor intensifies as the smoothie sits.
A tiny pinch of salt (less than ⅛ teaspoon) can heighten the mango's sweetness if the flavor tastes flat.
For a more traditional lassi, thin with an extra ¼ cup (60 ml) cold milk or water.

Make ahead

"Cut and freeze the mango chunks in a single layer up to 3 months ahead. You can blend the smoothie up to 4 hours in advance and refrigerate it in a sealed jar; shake or stir well before serving."

Storage & reheating

"Best fresh. Refrigerate in a sealed jar up to 24 hours (stir or shake well before drinking as it separates). Freeze in ice cube trays or popsicle molds up to 2 months; re-blend frozen cubes with a splash of milk to serve."

Substitutions

whole-milk plain yogurt → Greek yogurt thinned with 2 tablespoons extra milk, or plain dairy-free coconut yogurt. Greek yogurt gives a thicker, tangier result; coconut yogurt makes it dairy-free.
whole milk → Oat milk, almond milk or coconut milk. Use unsweetened versions and adjust honey to taste.
honey → Maple syrup, agave or 2 pitted Medjool dates. Use the same quantity of syrup; dates should be blended well to avoid bits.
ripe mango chunks, fresh or frozen → 1 cup canned mango pulp (about 255 g) plus 1 cup extra yogurt-milk mix to taste. Sweetened pulp needs little or no honey; reduce honey to ½ teaspoon or omit.