Mango Lassi Salad (Printable Version)
Ripe mango, creamy yogurt, cardamom, and cashews meld in this vibrant, Indian-inspired fruit salad.
# What You'll 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)
# Steps to Follow:
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.
# Additional Tips::
01 -
- Uses juicy summer mangoes at their peak
- Requires only one bowl and no stove
- Ready in fifteen minutes with no chopping beyond fruit
- Naturally gluten free and vegetarian with vegan options
02 -
- Loaded with vitamin C from mangoes
- High protein thanks to Greek yogurt
- Quick to adapt for vegan or nut free diets
03 -
- Always cool your mangoes first for a crisp refreshing salad
- If possible, grind whole cardamom pods for the brightest flavor
- Gently fold mango into yogurt to keep fruit pieces from turning mushy