Mango Lassi Salad

Mango lassi salad is my answer to hot summer days when a classic dessert needs a cool and fruity twist. Ripe mangoes meet thick, creamy Greek yogurt, and when you add aromatic cardamom and a salty crunch of roasted cashews, it is the closest thing to enjoying an Indian lassi in dessert form. This salad instantly brightens up any meal and doubles as a sweet ending or an energizing breakfast.

The first time I made this after tasting a mango lassi on a crowded Delhi street, I was amazed how easily it came together. Now my little cousins always ask for this salad when mangoes appear at the market.

Ingredients

• Ripe mangoes: Choose ones that are heavy and yield to gentle pressure. A deep orange color signals ultimate sweetness.
• Full fat Greek yogurt: Gives the salad its creamy luscious base. Look for plain versions with no added sugars.
• Honey or maple syrup: Brings subtle floral notes. Raw local honey is my pick for the deepest flavor.
• Fresh lime juice: Brightens the salad and balances the yogurt’s richness. A juicy lime with shiny skin is ideal.
• Ground cardamom: Lends aroma and warmth. Freshly ground makes a world of difference if you have whole pods.
• Fine sea salt: Enhances flavors and tames any overly tangy yogurt.
• Roasted unsalted cashews: Toasty flavor and crunch. Buy whole and chop just before serving for extra crispness.
• Fresh mint leaves: For a refreshing lift. Pick crisp vibrant leaves and chop gently.

Step-by-Step Instructions

Prep the Mangoes:

Cut mangoes along the pit, then peel and slice into thick pieces. The riper the mango, the less fibrous and more luscious the salad will be.

Mix the Base:

In a large mixing bowl, add Greek yogurt, honey, lime juice, ground cardamom and a pinch of salt. Stir gently to combine without making the yogurt runny.

Combine with Mango:

Add the sliced mangoes to the bowl. Toss delicately to coat them in the creamy yogurt mixture. Make sure not to break up the fruit too much to keep chunks intact.

Adjust and Taste:

Taste a bit of mango with yogurt and adjust honey or lime juice as needed. A salad is only as good as its balance of sweet and tart.

Assemble and Top:

Spoon the salad into a serving dish. Sprinkle with roasted cashews and chopped fresh mint, if desired. The cashews should be crunchy, and the mint should perfume the dish.

Serve or Chill:

Enjoy immediately or chill in the fridge for up to two hours. The salad will thicken and flavors meld for extra creaminess.

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I adore cardamom in this recipe because it takes me straight back to my grandmother’s kitchen in Mumbai where cardamom pods were crushed daily for treats and sweets. This ingredient is small but it makes the whole salad taste like an occasion. My niece once snuck an extra sprinkle when I was not looking, and now it has become our little inside joke.

Storage Tips

This mango lassi salad is best enjoyed within a few hours of making, but it will keep in the fridge for up to twenty four hours. Store it in an airtight container so the mango does not dry out or pick up fridge odors. To keep the cashews crunchy, store them separately and sprinkle on just before serving.

Ingredient Substitutions

If mangoes are out of season, ripe peaches or nectarines also work beautifully. Swap Greek yogurt with coconut yogurt for a dairy free version, and try pistachios or slivered almonds if cashews are not your favorite. Even a touch of orange zest in place of lime can add brightness.

Serving Suggestions

Serve this salad as a refreshing finish to an Indian meal with spicy curries or alongside other summer fruit salads. Sometimes I set up a small toppings bar with extra toasted nuts and coconut shreds and let guests build their own bowls. This salad also shines at brunch or as an after school snack.

Cultural Context

Mango lassi is an iconic Indian drink often served chilled in hot weather. Translating its flavors into a dessert honors the original inspiration but adds texture and substance. Yogurt based salads and sweets are popular across South Asia, blending fruit, cream and spice for a balance of nourishment and indulgence.

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Common Questions

→ Can I make this salad vegan?

Yes, simply substitute coconut yogurt for Greek yogurt and use maple syrup instead of honey.

→ What other nuts can I use as a topping?

Pistachios or almonds are excellent alternatives to cashews. Pumpkin seeds work for a nut-free version.

→ How long can I store the salad?

For best texture, enjoy immediately or within 2 hours after chilling. It may become watery if left longer.

→ Can I add other fruits to this salad?

Yes, diced pineapple or banana blend well for added tropical flavor and texture.

→ Is this dessert suitable for gluten-free diets?

Absolutely. All listed ingredients are gluten-free, making it safe for gluten intolerant guests.

→ Does this dish pair well with drinks?

It pairs beautifully with chilled sweet Riesling or a warm cup of masala chai.