Mango Cardamom Lassi Smoothie

• 100 g ripe fresh mango flesh, diced — Fresh mango
• 300 g chilled plain low-fat yogurt — Plain low-fat yogurt
• 105 g chilled 2% reduced-fat milk — 2% reduced-fat milk
• 0.5 g ground cardamom — Ground cardamom
• 15 g pure honey — Pure honey

Method

1. 1Build the yogurt baseAdd the chilled yogurt, chilled milk, and cardamom to the blender jar. Secure the lid.Look for: Everything is evenly positioned and ready for the next action.
2. 2Blend on low for 15 seconds to loosen the yogurtBlend on low for 15 seconds to loosen the yogurt before adding fruit.15 secLook for: The base is fluid and evenly speckled with cardamom, with no dense yogurt pockets.Safety: Use dairy held at 40°F or colder and keep the blender lid secured before starting the motor.
3. 3Blend the mango lassi smoothieAdd the diced ripe mango and honey, then blend on high for 45 seconds.45 secLook for: The mixture is evenly processed and ready for the next action.
4. 4Stop and unplug the blender to scrape the jar if neededStop and unplug the blender to scrape the jar if needed, then blend for 15 seconds more.15 secLook for: The lassi smoothie is uniformly golden, aerated, creamy, and pourable without mango fibers or yogurt lumps.Safety: Keep hands and utensils away from moving blades and declare the milk allergen.
5. 5Settle and serveLet the foam settle for 30 seconds, pour the entire lassi smoothie into one 450 ml glass.30 secLook for: Everything is evenly positioned and ready for the next action.
6. 6Serve coldServe cold without straining or adding an unmeasured garnish.Look for: One full golden serving has a thin foamy cap and a cohesive yogurt-rich body.Safety: Consume promptly or return the covered drink to refrigeration within 2 hours.