Creamy Coconut Mango Lassi With Cardamom

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 2 large glasses)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 1 1/2 cups (about 225 g) ripe mango chunks, chilled (fresh or frozen)
• 1 cup full-fat canned coconut milk, well shaken
• 1/2 cup plain whole-milk yogurt (or thick coconut yogurt)
• 1/4 to 1/2 cup cold water or coconut water, as needed
• 2 to 3 tbsp honey, sugar, or maple syrup, to taste
• 1/2 tsp ground cardamom, plus a pinch for garnish
• 1 small pinch fine sea salt
• 1 to 1 1/2 cups ice cubes
• Toasted coconut flakes and diced mango, for garnish (optional)

Do This

• 1. Add mango, coconut milk, yogurt, 1/4 cup water, sweetener, cardamom, salt, and 1 cup ice to a blender.
• 2. Blend on high until completely smooth and creamy, 45 to 60 seconds.
• 3. Check thickness; if too thick, blend in more cold water (1 tbsp at a time) until it sips easily through a straw.
• 4. Taste and adjust sweetness or cardamom to your liking, blending briefly to combine.
• 5. For an extra-chilled drink, add a few more ice cubes and blend again until silky.
• 6. Pour into chilled glasses and top with a pinch of cardamom, toasted coconut, and a few mango pieces.
• 7. Serve immediately while icy-cold and frothy.

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Why You’ll Love This Recipe

• All the creamy, tangy comfort of a classic lassi, with a lush coconut twist and deep mango flavor.
• Blends together in minutes for an impressive dessert drink, snack, or light breakfast.
• Easy to adapt: make it dairy-free, extra-protein, sweeter, or more spiced to suit your taste.
• Uses simple pantry staples plus a few fresh ingredients you can find at any supermarket.

Grocery List

• Produce: 2 to 3 ripe mangoes (or 1 bag frozen mango chunks), optional fresh mint, optional lime (for a zesty variation).
• Dairy: Plain whole-milk yogurt (or coconut yogurt for dairy-free).
• Pantry: Canned full-fat coconut milk, honey or sugar or maple syrup, ground cardamom, fine sea salt, toasted coconut flakes (optional), ice cubes, water or coconut water.

Full Ingredients

Main Drink

• 1 1/2 cups (about 225 g) ripe mango chunks, chilled
  • From 2 to 3 small fresh mangoes, or use frozen mango chunks (no need to thaw).
• 1 cup full-fat canned coconut milk, well shaken or stirred until smooth
• 1/2 cup plain whole-milk yogurt
  • Use Greek yogurt for extra thickness or coconut yogurt for dairy-free.
• 1/4 to 1/2 cup cold water or coconut water, as needed for desired thickness
• 2 to 3 tbsp honey, granulated sugar, or maple syrup, to taste
• 1/2 tsp ground cardamom
• 1 small pinch fine sea salt (about 1/16 tsp)
• 1 to 1 1/2 cups ice cubes
  • Use 1 cup for a creamy, milkshake-like texture, up to 1 1/2 cups for a thicker, frostier drink.

Optional Garnishes

• 2 to 3 tbsp toasted coconut flakes
• 2 to 3 tbsp small diced mango
• 1 pinch extra ground cardamom
• Fresh mint sprigs or finely sliced mint leaves

Step-by-Step Instructions

Step 1: Chill your ingredients and prep the mango

For the coldest, creamiest lassi-style drink, start with well-chilled ingredients. Refrigerate the canned coconut milk and yogurt for at least 2 hours beforehand if you can. If using fresh mango, peel it, remove the pit, and cut the flesh into chunks. You will need 1 1/2 cups (about 225 g) of mango pieces. For best results, chill the mango chunks in the refrigerator (or briefly in the freezer, 10 to 15 minutes) before blending. If you are using frozen mango, you can use it straight from the freezer.

Step 2: Prepare optional garnishes and glasses

If you plan to garnish, lightly toast coconut flakes in a dry skillet over medium heat for 2 to 4 minutes, stirring often, until fragrant and just golden at the edges. Transfer to a small plate to cool. Dice a few extra pieces of mango for topping. Chill two serving glasses in the refrigerator or freezer while you blend the drink; the cold glasses will help keep your lassi-inspired drink frosty longer and give it a nice, restaurant-style presentation.

Step 3: Load the blender with main ingredients

Add the mango chunks to a blender jar, followed by 1 cup full-fat coconut milk and 1/2 cup yogurt. Pour in 1/4 cup cold water or coconut water to start. Add 2 tablespoons of your chosen sweetener, 1/2 teaspoon ground cardamom, and a small pinch of fine sea salt. Finally, add 1 cup of ice cubes on top. Loading the liquid and softer ingredients first, then the ice, helps the blades catch and blend everything evenly.

Step 4: Blend until silky and smooth

Secure the lid tightly and start blending on low speed, gradually increasing to high. Blend on high for 45 to 60 seconds, or until the drink looks completely smooth, creamy, and uniform in color with no visible ice chunks. If your blender struggles, stop and scrape down the sides with a spatula, then blend again. The mixture should pour slowly but smoothly, like a thick milkshake or classic lassi.

Step 5: Adjust sweetness and thickness

Turn off the blender and taste a spoonful. If you prefer a sweeter drink, add up to 1 more tablespoon of sweetener and blend briefly to combine. If the drink is too thick for your liking or hard to sip through a straw, blend in more cold water or coconut water, 1 tablespoon at a time, until it reaches your ideal consistency. If you want it even frostier, add a few more ice cubes and blend again until smooth.

Step 6: Garnish and serve immediately

Remove your chilled glasses from the refrigerator. Pour the coconut-mango lassi-inspired drink evenly into the glasses. Sprinkle a small pinch of ground cardamom over each glass for a fragrant finish. Top with a spoonful of toasted coconut flakes and a few diced mango pieces, if using. Garnish with a small sprig of fresh mint for color. Serve right away while the drink is icy-cold and frothy; this is when the texture is at its most luxurious and refreshing.

Pro Tips

• Choose very ripe mangoes: The sweeter and softer the mango, the better the flavor and creaminess. Look for fruit that yields slightly to gentle pressure and has a fragrant aroma near the stem.
• Shake your coconut milk well: Full-fat coconut milk separates in the can. Stir or shake thoroughly so the thick cream and thinner liquid are fully blended before measuring.
• Balance sweet and tangy: The yogurt adds a gentle tang that keeps the drink from tasting overly sweet. Adjust sweetness to taste only after blending the full mixture, since chilling and dilution with ice can soften flavors.
• Use frozen mango for an ultra-thick version: If you start with frozen mango and use slightly less ice, you will get a texture closer to a thick smoothie bowl or soft-serve.
• Help weaker blenders along: If your blender struggles with lots of ice, blend everything without ice first until perfectly smooth, then add ice in two smaller batches.

Variations

• Dairy-free, extra coconut version: Replace the yogurt with thick coconut yogurt (or simply add an extra 1/4 cup coconut milk and 1 to 2 teaspoons lime juice for a little tang). Sweeten to taste and enjoy a fully vegan, deeply coconutty drink.
• Ginger-cardamom sunrise: Add 1 to 2 teaspoons freshly grated ginger and the finely grated zest of half a lime before blending. This brightens the drink with gentle heat and citrus notes while keeping the cardamom warmth.
• Protein-packed breakfast lassi: Use Greek yogurt, add an extra 1/4 cup, and blend in 1 scoop unflavored or vanilla protein powder. You may need a splash more water to keep the drink sippable.

Storage & Make-Ahead

This drink is best enjoyed immediately after blending, when it is at its coldest and frothiest. However, you can refrigerate leftovers in a covered jar or bottle for up to 24 hours. The mixture may thicken or separate as it sits; simply shake very well or briefly re-blend with a few ice cubes to restore the creamy texture. For make-ahead prep, you can portion the mango, sweetener, cardamom, and salt into a freezer-safe bag and freeze. When ready to serve, add the frozen mix to the blender with cold coconut milk, yogurt, a little water, and ice, then blend. You can also pour the blended drink into popsicle molds and freeze for a creamy frozen treat.

Nutrition (per serving)

Approximate values for 1 of 2 servings, made with 2 tablespoons honey and whole-milk yogurt: about 390 calories; 5 g protein; 26 g fat; 41 g carbohydrates; 2 g fiber; 32 g sugars; 70 mg sodium. Actual values will vary based on the specific brands of coconut milk, yogurt, and sweetener you use, as well as any variations or garnishes.