Mango Lassi/Smoothie

I think mangoes are an abomination. My partner, on the other hand, absolutely loves them. Today, on the first warm day we’ve had after a cold and miserable winter, he asked me to help him make a mango lassi. He wanted to drink it while he watched a big soccer match that he had been looking forward to watching.

(As it happens, soccer is another thing that I detest. In fact, soccer and mangoes may be the only two things he and I consistently and steadfastly disagree on.)

Since I find him somewhat more charming than I find mangoes objectionable, I decided to take up this most challenging of challenging tasks: making something I would hate having to consume myself. I did some reading, asking around and thinking and came up with this concoction. He loved it!

(My love was tested today because the lassi had to be tasted whilst I was making it 😬 and I will say that it wasn’t horrendous, which is high praise indeed.)

Indian Smoothie

The process is simple, quick, and easy (quite unlike most of my other recipes 😝), if you’re interesting in replicating it.


A Blender

A knife and cutting Board

A Mortar and Pestle

A Glass


1 Mango, chopped coarsely

2 Cardamom Pods, crushed to a powder

3-6 Tbsp Yoghurt/Dahi (depending on how thick you like your lassi)

8-12 Cubes of Ice

Chilled Water (optional)

Honey (optional, depending on how sweet the mango is)

A Pinch or Two of Ground Pistachios for Garnish (optional)


Throw all the ingredients (except the pistachios) in a blender and blitz them. Stop when you like the consistency. If you like your lassi thin rather than thick, you can add chilled water to it, little by little, until you arrive at a consistency you like. Blend it one last time and then serve immediately, topped off with ground pistachios (if you like them).



By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

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