Creamy Mango Lassi Yogurt Bowl
A thick, spoonable twist on the classic mango lassi, this vibrant yogurt bowl is blended with sweet ripe mangoes and a touch of cardamom. It's cool, creamy, and refreshing—perfect as a light breakfast or a satisfying dessert. Top it with nuts and seeds for a delightful crunch.
For 2 servings
- prep · ~5 min
Prep the mangoes.
1.Peel the mangoes and cut the flesh away from the pit.2.Cube the mango flesh into chunks; reserve a few small cubes for garnish if desired.TIPUse the ripest mangoes you can find—Alphonso or Ataulfo varieties give the most intense sweetness and color. - prep · ~1 min
Crush the cardamom.
1.Crack open the green cardamom pods and collect the black seeds.2.Crush the seeds to a fine powder using a mortar and pestle.TIPFreshly ground cardamom is far more fragrant than pre-ground powder. - mix · ~1 min
Blend the lassi base.
1.Add the cubed mango, chilled yogurt, cold milk, honey, and crushed cardamom powder to a blender.2.Blend on high speed until completely smooth and creamy, about 30 to 45 seconds.3.Check the consistency; add an extra tablespoon of milk if you prefer a thinner bowl.TIPDon't over-blend, or the yogurt can become runny. Pulse just until smooth and combined. - assemble · ~1 min
Assemble the bowls.
Pour the blended mango lassi evenly into two serving bowls.
- garnish
Add the toppings and serve immediately.
1.Scatter the slivered almonds and pistachios over the top of each bowl.2.Garnish with the reserved mango cubes and a few strands of saffron.TIPFor an extra indulgent touch, chill the serving bowls in the freezer for 15 minutes before assembling.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill your blender jar for 10 minutes before blending to keep the lassi base extra cold and thick.
- 2If your mangoes are very fibrous, strain the blended mixture through a fine-mesh sieve for a silky-smooth bowl.
- 3Reserve a few small mango cubes before blending to use as a fresh, juicy garnish on top.
- 4For the best texture, use full-fat Greek or thick hung yogurt; low-fat yogurt will make the bowl watery.
- 5Toast the slivered almonds and pistachios in a dry pan for 1-2 minutes until fragrant before garnishing.
- 6Make the lassi base up to 8 hours ahead, refrigerate in an airtight container, and stir well before serving.
Adapt it for your goals.
Dairy-free
Substitute full-fat coconut yogurt for the dairy yogurt and use chilled coconut milk instead of cow's milk. Ideal for lactose-intolerant or vegan diners while keeping the bowl rich and creamy.
protein packedProtein-packed
Add 1 scoop of unflavored or vanilla protein powder to the blender. Perfect for a post-workout breakfast that still tastes like a dessert.
spiced chaiSpiced chai
Swap cardamom for a pinch of ground cinnamon and a pinch of ground ginger. Adds a warm, chai-inspired twist that complements the mango's sweetness.
low sugarLow-sugar
Omit the honey entirely and use very ripe mangoes (like Ataulfo) whose natural sugars are enough. Great for those watching added sugar intake.
tropical crunchTropical crunch
Top with shredded unsweetened coconut, chopped macadamia nuts, and a sprinkle of chia seeds instead of almonds and pistachios for a tropical vibe.
Why this is on our healthy list.
Rich in Vitamin C
Mangoes are an excellent source of vitamin C, which supports immune function and helps your body absorb iron from plant-based foods.
Probiotic Support
Full-fat yogurt naturally contains live active cultures that promote a healthy gut microbiome and aid digestion.
Healthy Fats from Nuts
Almonds and pistachios provide monounsaturated fats and vitamin E, which are beneficial for heart health and skin.
Antioxidant Saffron
Saffron strands contain crocin and safranal, antioxidants that may help improve mood and reduce oxidative stress.
Frequently asked questions
Yes, blend the base up to 8 hours ahead, refrigerate it in an airtight container, then stir well and add toppings just before serving.
