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+ servings
Closeup (three-quarter shot) of a glass of Mango Lassi

Mango Lassi with Rosewater and Cardamom

Make this easy smoothie and have breakfast on-the-go.
Course Mornings
Cuisine Middle Eastern/Indian
Keyword mango lassi
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 12 oz servings


  • blender


  • 2 ripe mangoes, peeled and cut into 1 inch chunks
  • 1 1/2 cups plain Greek yogurt
  • 1 teaspoon rosewater
  • 1/2 teaspoon ground cardamom
  • pinch kosher salt, optional
  • 1/4 cup honey or maple syrup, to sweeten


  • Add the mangoes chunks to the blender. Pulse them for a few seconds to break them up a bit.
  • Add the yogurt, rosewater, cardamom, salt, and your desired amount of honey to the blender.
  • Blend on low for 1 minute. Stop the blender and scrape down the sides before blending again- on low- for an additional minute, or until the lassi is smooth.
  • Pour the mixture into two tall milkshake glasses, or smoothie glasses, and enjoy.


Bulk it up:
  • blend in 2 scoops of vanilla protein powder
  • pulse 1/4 cup rolled oats in the blender prior to adding the mango chunks
Make ahead suggestions:
  • cut and freeze the mango chunks ahead of time. Add the frozen mango chunks to the blender with the rosewater and pulse to break them up before adding the remaining ingredients. 
  • blend the mango lassi the evening before and store in jars or on-the-go beverage containers overnight. Consume with 24 hours.