Yogurt mango lassi is a refreshing taste of summer in a glass! Packed with delicious coconut milk, yogurt, mango, and a hint of cardamom. Yum!
I can’t believe it….summer is almost over. I cannot even understand those words right now though, because we are in the height of our season here on Martha’s Vineyard. Between watching President Obama golf at our place of work (Vineyard Golf Club), working 12 hour days in the kitchen, and spending every other waking hour writing local food articles for the Martha’s Vineyard Times, you’d think I’d take a break from the blog. But this is also the time that I have those summer best friends, the ones that work with me in the kitchen and become like sisters. They’re the ones that are my recipe tasters, hand models (hi Shannon!) and dining companions using this time, the ones I wake up at 8am before work to eat a breakfast recipe for the blog.
That’s how this Yogurt Mango Lassi was born – a couple extra ripe mangoes on my counter, that container of Stonyfield that lives in my fridge, and a can of coconut milk in the pantry. This Mango Lassi is just the way to start the day – its natural sweetness from the mango balance incredibly well with the tart Greek yogurt and the hint of spice from the warm cardamom. So go forth and enjoy the last couple weeks of summer – cheers!
Here’s the yogurt mango lassi recipe. Please use the comments to let me know what you think of it!
- 2 large ripe mangoes
- 1 can full-fat coconut milk
- 1 cup Stonyfield Whole Milk Yogurt
- ½ teaspoon ground cardamom
- Peel and remove the mango from the pit.
- Add all the ingredients in the blender and blend until smooth.
- Serve cold or over ice with chopped mango for added deliciousness.
If you love mango, be sure to also check out these recipes: