Spicy and Salty Mango Lassi Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated May 10, 2019
kefir mango lassi
Autumn Giles

This smoothie is a mash-up of a lassi, the Indian yogurt drink, and the spicy mangoes sold by street vendors.

I like to use the smaller, Ataulfo (also called Champagne) mangoes for this drink.

Recipe Details

Spicy and Salty Mango Lassi Recipe

Active 5 mins
Total 5 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup plain, whole-milk kefir
  • Flesh of 2 Ataulfo mangoes (about 1 1/4 cup), cubed
  • 1/8 teaspoon kosher salt
  • 2 generous dashes of cayenne pepper, or more to taste

Directions

  1. Combine all ingredients in a blender. Blend on high until smooth, about 30 seconds. Taste and add more cayenne pepper if desired. Pour into two glasses and serve immediately.

Special equipment

Blender

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