Champagne Mango Lassi

Had a little fun with tweaking the photo today!


Not that champagne or rum wouldn’t work on a hot day, skinny mango margarita?

Okay, serious biz here. Aren’t we all itching for the new crop of fruits to make their appearance in the markets? I mean I LOVE bananas, navel oranges, and barlett pears but what a happy girl I was when I stumbled upon some champagne mangoes at the local asian market the other day.


Okay, Mangoes aren’t truly in season until Summer but I was drooling over the thought of that sweet succulent fruit making its way into a lassi.

What the heck is a Lassi?

Let me share. A Lassi is a yogurt-based drink that is popular in India and Pakistan. There are savory and sweet versions, both involving a bit of spice. Today I went with the sweetened version (Duh?!).

The first time I had a Lassi (lah-see) was in college. Another student served it for her cultural food project. First sip of the sweetened beverage and I was SOLD. That mango-eey goodness left an everlasting impression on me. I often slurp one down before or after a a workout because it’s a superb combo of protein and carbs. I promise you’ll make this as often as you get the chance. It’s totally worth the hassle of cleaning that blender afterwards!

Ingredient Highlights

Champagne Mango

Champagne Mango: It’s referred to as a “pampered” mango and the gorgeous golden hue gives it significant healthy benefits. It originates in Mexico (I know, not local) and the yellowness provides vitamin A (yup, carrots aren’t the only thing offering the carotene) and ginormous amounts vitamin C (Source).

Ripeness Guide: The mangoย should be yellow, and soft to the touch. I intentionally waited for it to be a bit wrinkly, this means “prime” sweetness. Good to go!

Papery Pods of Cardamom

Cardamom: This spice packs a sweet and pungent flavor in one little pod. Your best bet is to buy the papery little pods, crack open and grind or just use the little seeds as I did. You can use the whole pod in simmered dishes, then just discard it once cooked. Often, we see this spice making its way into Indian and Middle Eastern cuisines such as curries, pilafs and desserts (I found this Indian Rice pudding on food52!).


Just a splash of rosewater will suffice

Rose Water: According to my Food Lover’s Companion, rose water is a distillation of rose petals that has the intensely perfumy flavor and fragrance of its source. It is a popular flavor of the Middle East, India and Chinese cuisines. You do not have to use it in this recipe, but I like trying things, even once. DISCARD if there’s a “yuck” factor of course. A splash will do. You’ve been warned.

Purchasing: Most Middle Eastern or Mediterranean stores carry rose water. You might also be fortunate enough to find it in the ethnic section of your local market.



Serves: 1 (easily doubled!)


  • 1 champagne mango (or regular mango, also substitute frozen mango)
  • 1/2 cup plain, low-fat kefir (I use Lifeway Brand)
  • 1/4-1/2 teaspoon *rose water (optional)
  • 2 cardamom pods, optional (cracked open and fresh spice!-or use dried version, start with 1/8 tsp)
  • 1 tablespoon honey (or more, personal taste)
  • Ice Cubes (to fill a glass)


Pre-prep: Slice and peel mango into chunks. (Need help? CLICK here to learn how to slice a mango).

Place all ingredients into a blender except for ice cubes.

Juicy goodness

Whirl it up until nice and velvety. Pour over a tall glass filled with ice cubes. Mix a bit. Grate fresh nutmeg on top!

This is gonna be GOOOOD!

Sip Slurp Guzzle. Yum!

Cooks Tips:

  • In case you missed it, I suggest choosingย a mango a little over ripened, the skin on mine was a bit spotted and wrinkly by the time I used it, but that’s what made it perfect for the blender because there seemed to be less “stringy-ness” that mangoes often have. So no pulling strings out of my teeth. Awesome!
  • If you can’t find a fresh mango, substitute frozen and let approximately 1 cup of chunks thaw out (I like Trader Joe’s).
  • Kefir: Don’t have it, don’t wanna buy it? Substitute 4 ounces plain yogurt and you’ll have to add milk, I’d say start with 4 oz and add more depending on desired consistency.

Serve and ENJOY this super healthy treat!





26 thoughts on “Champagne Mango Lassi

  1. Your photos are always so gorgeous and what a beautiful and colorful drink! I love mangoes and would love to try this. Thanks for the recipe. ๐Ÿ™‚

  2. Pingback: Of dads and mangoes | My little bubble

    • Hey Kate!
      I bought it at a an Indian market, but places like Mrs. Greens, Mediterranean markets or Whole foods might sell it as well. I would call the store ahead of time so you don’t waste a trip, honestly, it’s authentic to add rose water, but for a little splash you don’t need to go too crazy. Although you can also use it on your face! It’s good for your skin. ๐Ÿ˜‰

  3. I love mango lassi!!! Although the last one I had in an Indian restaurant, it was too diluted. Maybe they were scrimping on the ingredients. I’ll def give this a try!

  4. I’ve never had a lassi before and never seen these champagne mangoes either. I tried some mangoes here in Greece but I must say that may be the variety wasn’t right because they were good but did not blow me away. Now I am sold to give them another try.

  5. Love the pink and orange colors in your photo! Love mango, but never had a champagne mango before-does it taste like a regular mango? My friend and neighbor makes lassi for her kids and mine. They love it. I’ll be trying your recipe out for sure ๐Ÿ™‚

  6. I love mangoes but had never even heard of a champagne mango until I saw one at Whole Foods today then I got on here and saw your blog. I guess I should give them a try. Lassi looks delish.

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