Kefir Mango Lassi

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This kefir mango lassi is one of my favourite ways to drink kefir. If you’re new to this fermented beverage, learn about making your own kefir here.

This recipe uses canned mango puree since it’s difficult to get ripe mangoes year round here in Toronto. I find the puree in my local Sri Lankan grocery store, which comes in a large can. I freeze the remaining amount in a large container and scoop out the amount required for each smoothie.

However, if you have access to fresh mangoes, substitute the same amount of fresh mangoes for the pureed version.

The recipe also uses cardamom pods, but the ground version is fine too. Substitute a small pinch of ground cardamom in the recipe below (start with a smaller amount as the spice can be strong).

The kefir mango lassi is a refreshing sweet drink originally from India. I’ve adapted it here to use kefir instead of yogurt because I regularly have kefir at home. This drink is perfect to drink with spicy food as the dairy and sweetness deliciously cuts the spiciness.

Other variations for this recipe could be mango ice pops. To adapt the recipe, omit the water and pour the mixture into ice pop molds.