Mango Lassi with Kefir

Ingredients

• 1very ripe mango, cubed, or 1 cup (about 165 g) frozen mango
• 1 1/2 cups (about 360 ml)plain milk kefir or coconut milk kefir
• 1 tablespoon (about 15 ml)honey (optional, to taste)
• a pinchcayenne powder (optional)
• 4ice cubes (optional)

Instructions

1. 1

   Blend mango

   Blend the mango with the kefir until smooth.

2. 2

   Taste and sweeten

   Taste the mixture and add honey if you would like it sweeter.

3. 3

   Chill the drink

   If you are using fresh mango, blend in the ice cubes for a colder drink. Alternatively, serve the lassi with whole ice cubes.

4. 4

   Serve immediately

   Add a small pinch of cayenne, if desired, and drink straight away.

5. 5

   Store leftovers

   Keep any leftover smoothie in the fridge and use it within 2–3 days.

What is mango lassi?

Lassi is a traditional Indian drink, often made by blending yoghurt with fruit or other flavourings. This version uses kefir instead, bringing a pleasantly tangy note to sweet, ripe mango.

Ripe mango provides plenty of flavour, while the kefir makes the drink creamy and easy to blend. A little honey, ice or cayenne lets you tailor the sweetness, chill and gentle heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 81 calories, 3g protein, 10g carbs, 3g fat.

Mango supplies most of the carbohydrate, while kefir contributes protein and some of the fat; honey adds extra carbohydrate if used. Pair a glass with a source of fibre or a more substantial savoury dish if you want a more filling plate.

Choosing the mango

Fresh or frozen: Use a very ripe fresh mango for a fragrant, naturally sweet drink, or frozen mango for convenience and a thicker, colder result. Cube fresh fruit before blending so it breaks down evenly.

Ripeness: The recipe relies on the mango for much of its sweetness, so taste before adding honey. If the fruit is less sweet, add honey gradually.

Picking your kefir

Milk kefir: Plain milk kefir gives the lassi a creamy texture and tart flavour that balances the mango. Choose an unflavoured variety so the fruit remains the main taste.

Coconut kefir: This is the listed alternative if you want a coconut note or avoid dairy. Its flavour and consistency can vary, so blend first and adjust the sweetness to taste.

Getting a smooth blend

Blend thoroughly: Start with the mango and kefir, then blend until no large fruit pieces remain. If the mixture is too thick for your blender to move smoothly, pause and stir before continuing.

Add-ins: Honey is optional, and the cayenne is intended as a small finishing touch. Add both sparingly so they complement rather than overwhelm the fruit.

Making it cold

Fresh mango: Blend the optional ice cubes into the drink for a colder, slightly more diluted lassi. Add them after the fruit and kefir have blended smoothly.

Frozen mango: Frozen fruit already chills the mixture and gives it a thicker texture. You can serve it without extra ice, or offer whole cubes in the glass.

Serving and timing

Serve promptly: The recipe takes about five minutes and is best served soon after blending, while it is cold and smooth. A small pinch of cayenne can be added just before serving.

With food: Enjoy it as a refreshing drink alongside a savoury meal or a light snack. If serving with a spicy dish, keep the cayenne optional so the flavours do not become too hot.

Recipe notes & tips

• Use a very ripe mango for the sweetest, most fragrant result.
• Taste the blended drink before deciding whether it needs honey.
• Blend frozen mango straight from the freezer for a thicker, colder texture.
• Add cayenne in a small pinch so its heat stays in the background.
• For fresh mango, blend in the ice only after the fruit and kefir are smooth.

Variations

• Coconut note: Use coconut milk kefir instead of plain milk kefir.
• Spiced finish: Add a little extra cayenne for a warmer, livelier drink.
• Less sweet: Leave out the honey and rely on ripe mango for sweetness.
• Frozen and thick: Use frozen mango and omit the ice cubes.
• Honey-sweetened: Add the optional honey a little at a time, tasting as you go.

Common mistakes to avoid

• Unripe mango: It can make the drink less sweet; choose very ripe fruit or adjust with honey.
• Too much honey: It can mask the mango; add it gradually and taste between additions.
• Large fruit pieces: They may remain chunky; cube fresh mango before blending.
• Excess cayenne: Too much can dominate the drink; start with only a small pinch.
• Blending ice too early: It can make the mixture watery; blend it in after the mango and kefir are smooth.

How to store

Store leftovers in a covered container in the fridge and use within 2–3 days. Stir or briefly reblend before drinking if the mixture separates; serve cold.

Frequently asked questions