Mango Lassi

Are you mad for mango? I love mango. A few years ago I had one of the best mango smoothies (of my life) when I still lived in San Francisco, at a Thai restaurant. My son actually ordered it, (it was huge) so I ended up having about half of it. I don’t remember the name of the restaurant but it is on the corner right outside of the Broadway tunnel. Serve this in pretty glasses with a spicy Thai or Indian meal on a beautiful sunny day dining al fresco. It is bright and fresh.

Cheers to spring~


mango lassi 2

Mango Lassi with Coconut Milk


recipe: adapted from Cuisine at home magazine (April 2014 issue)

yield: (4 cups: 2-4 servings)


2 1/2 Cups diced mango (fresh or frozen) * I used a 12 oz. frozen pkg. and used it unthawed

1 Cup ice cubes (use a little less ice if using frozen mango)

3/4 Cup canned lite coconut milk

1/2 Cup mango nectar

1/2 Cup vanilla Greek yogurt

2 Tbsp. fresh lime juice

3-4 Tbsp. honey

garnish: pinch of cinnamon



Puree mango, ice, coconut milk, nectar, yogurt, line juice, and honey in a blender or food processor. Garnish each lassi with a light sprinkling of cinnamon. Note: taste your smoothie; if it’s not quite sweet enough you can add a little more honey. Depending on how sweet the mangos are you may need to adjust.

Exit mobile version