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–+ servings

Mango kefir lassi

Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Print the recipe

Ingredients

  • 170 g ripe mango pieces Weigh after peeling and dicing, about half a large Irwin mango. Use chilled ripe mango, or the same weight of frozen mango pieces.
  • 360 ml plain milk kefir Use chilled, unsweetened kefir.
  • 1 tbsp honey Reduce or omit if the mango is sweet enough.
  • 1 pinch ground green cardamom Optional.

You will need

  • Blender
  • Knife and chopping board
  • Measuring jug and tablespoon

Instructions

  • Wash the whole mango before cutting if using fresh fruit.
  • Prepare the fresh mango: peel it, cut the flesh away from the stone, then dice and measure it. Skip this step for frozen mango pieces.
  • Blend the mango and kefir until smooth with no fruit pieces remaining.
  • Taste the drink, then blend in honey and cardamom if you want them.
  • Pour into two glasses and serve.

Storage and safety

Serve freshly blended for the best texture. Cover leftovers and refrigerate promptly at 4°C (40°F) or below. Drink within 2 days, or sooner if the kefir label specifies. Discard any left at room temperature for more than 2 hours, or more than 1 hour above 32°C (90°F).