This creamy, sweet and tangy Kefir Mango Lassi is the perfect refreshing summer drink. So hard not to get hooked.
I think I have found my go-to summer drink. This Kefir Mango Lassi is simply a smoothie's better cousin and I can't get enough of it. Naturally sweetened by the mango and the honey, it also has tangier tones from the kefir, perfectly balanced by a touch of cardamom. Simply irresistible.
I first had mango lassi two years ago in Brighton. We were celebrating my birthday and went to a proper hipster brunch spot near the lanes. The special drink of the day was a mango lassi, which was one of those things that I had always heard about but never actually tried. As the biggest fan of mango in town, I thought I had to try it. And I am so glad I did, because it blew my mind. It was so delicious and refreshing, just what I needed during a HOT day in Brighton. From then on, I have ordered and made a fair share of mango lassi, but lately, I have been wanting to experiment with kefir, as I have it a lot in the mornings and it was starting to get a bit samey. And that's when the mango lassi idea came about. I love this combo as I don't like drinks that are too sweet. Here all the sweeteners are natural and the kefir helps balance the flavour. All in all it's such a delicate drink, I could have it with everything and on repeat. Which I might have been doing that already this whole week. But we are not going to talk about it.
How to make the perfect Kefir Mango Lassi:
Make sure your ingredients are cold: I can't imagine having a lukewarm mango lassi. It just would not be the same. Especially in summer. I like using ingredients that have just come out of the fridge to make sure that my lassi will be extra cold and refreshing. Of course you could use frozen mango as well, but that might alter the lassi's texture. That being said, if you don't have a problem with it, neither do I.
Cut your mango: aka the most satisfying thing on earth. I norally cut the mango into 4 slices around the pit and then make some incision in the flesh, creating a series of squares. Then I push the skin "inwards" so that all the squares pop out and I then scoop them up with a spoon.I am sure that tehre are more "to the point" ways of doing this (and if you do, please let me know in the comments).
Transfer to a blender: add the mango, kefir, honey and the optional but oh-so-recommended pinch of cardamom to a blender.
Blitz everything: self-explanatory. Simply blend until super smooth.
Taste-test: I normally taste it to see if it my lassi needs more honey or cardamom. Very important step in my book. And then enjoy!
As you can see, this mango lassi doesn't get any simples. It's one of those quick and easy summer drinks that become real life savers on a very hot day. It certainly has become essential for me this week. And I suspect you'll feel the same way.
Ingredients:
400 gr plain kefir
200-250 gr mango flesh (about one large mango or two small ones)
1-2 tsp honey (depending on how sweet you like your drinks)
1/8 tsp gound cardamom (optional)
Method:
Scoop the flesh out of your mango and cut it into small chunks.
Add the mango to a blender along with the kefir, the honey and the cardamom.
Blend everything together until smooth. Taste-test and add more honey or cardamom to taste.
This mango lassi can be made in the morning, kept in the fridge and enjoyed through the day.
Enjoy!
Did you try this recipe? Don't forget to leave a comment below to let us know how it turned out! Xx
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