Mango Lassi Salad (Printable Page)
# What You Need:
→ Fruit & Yogurt
01 -
2 large ripe mangoes, peeled, pitted, and sliced
02 -
1 cup (240 g) full-fat Greek yogurt
→ Flavorings
03 -
2 tablespoons honey (or maple syrup for vegan option)
04 -
1 tablespoon freshly squeezed lime juice
05 -
1/2 teaspoon ground cardamom
06 -
Pinch of fine sea salt
→ Toppings
07 -
1/4 cup roasted, unsalted cashews, roughly chopped
08 -
1 tablespoon chopped fresh mint leaves (optional)
# How to Make It:
01 -
In a large mixing bowl, gently combine the mango slices with Greek yogurt, honey, lime juice, ground cardamom, and a pinch of salt. Toss until the mango is well coated, taking care not to break up the fruit too much.
02 -
Taste and adjust sweetness or acidity if desired, adding more honey or lime juice as needed.
03 -
Transfer the salad to a serving bowl or individual dishes.
04 -
Top with roasted cashews and scatter with fresh mint, if using.
05 -
Serve immediately, or chill for up to 2 hours for a colder, creamier texture.
# Helpful Tips:
01 -
For a vegan version, use coconut yogurt and maple syrup.
02 -
Substitute pistachios or almonds for cashews if preferred.
03 -
Try adding diced pineapple or banana for extra tropical flavor.
04 -
Pair with a chilled glass of sweet Riesling or a cup of masala chai.