If you’re anything like me, hot afternoons call for one thing: something cold, creamy, and not packed with junk. That’s where this Gluten-Free Mango Lassi Smoothie comes in. It’s like sipping sunshine—smooth, tangy, a little sweet, and super satisfying.
I’ve made this at least a hundred times during the summer, especially when mangoes are in season and crowding the market bins like golden gems. And no, you don’t need fancy powders or hidden sugars—just real ingredients you can pronounce and grab from any decent grocery store in the U.S.
This isn’t your average smoothie. It’s richer, silkier, with that subtle yogurt tang and a chill that calms you from the inside out. Oh, and did I mention it’s completely gluten-free? So whether you’ve got celiac, a sensitive gut, or just feel better without the bloat, this one checks all the boxes.
Why You’ll Love This Smoothie
Naturally gluten-free with no weird ingredients
Packed with gut-loving probiotics from yogurt
Sweetened with real fruit and honey
No blender drama—just toss, blitz, sip
Perfect for breakfast, snack, or a lazy treat
Let’s Talk Texture
A lassi isn’t just a mango smoothie—it’s thicker, silkier, and has a vibe all its own. The combo of yogurt and mango makes it ultra-creamy, while the lemon and cardamom add a soft zing and warmth that lifts the whole thing. If you’ve had lassi at a restaurant, this one’s got that same mellow tang without all the sugar overload.
Make It Your Own
Here’s where you can have a little fun without ruining the simplicity:
Add protein: Toss in a spoon of plain collagen powder or a mild protein powder if you’re post-workout.
Vegan version: Swap yogurt and milk with coconut yogurt and almond milk. Still amazing.
Make it a bowl: Skip the extra milk, blend thicker, and top with fresh fruit, chia seeds, and shredded coconut.
Spice swap: Don’t like cardamom? Try a dash of cinnamon or fresh mint.
The Real Secret? The Ingredients Do All the Work
There’s no magic trick here. Just real ingredients doing their thing. The better the mango, the better the lassi. And trust me, once you go fresh mango and real yogurt, there’s no going back to bottled smoothies or powdered mixes. You’ll taste the difference.
Best Time to Serve It
Morning boost: It’s light but filling enough to carry you to lunch.
Afternoon slump: Forget the coffee. This wakes you up without the jitters.
After spicy food: It cools your belly down and leaves a sweet aftertaste.
Evening treat: Kids love it too. And you don’t have to feel bad about it.
Keep It Fresh
This smoothie is best served fresh, but if you want to prep ahead:
Store in a mason jar in the fridge for up to 24 hours
Shake before sipping, as the yogurt might separate a bit
Freeze leftovers in popsicle molds—seriously, they’re so good frozen
Final Thoughts From My Kitchen
I’ve made this mango lassi smoothie for friends, picky kids, gluten-free folks, and honestly, just myself on hot days when I want something that feels like dessert but acts like breakfast. It’s a simple recipe, sure—but it has this way of making you feel like you’re doing something good for yourself without trying too hard.
Real food, real flavor, no fuss.
So next time you spot those golden mangoes at the market, grab a few. Blend this up. And take five minutes to just sit, sip, and enjoy something real.
Print
Gluten-Free Mango Lassi Smoothie
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A creamy, refreshing mango smoothie made with real yogurt, ripe mangoes, and a touch of honey. 100% gluten-free, naturally sweetened, and gut-friendly.
Ingredients
2 ripe mangoes (about 2 cups, chopped)
1 cup plain whole milk yogurt
½ cup whole milk (or almond milk)
2 tbsp raw honey (or maple syrup)
¼ tsp ground cardamom
½ tsp lemon juice
½ cup ice
Instructions
Make sure they’re ripe—think golden and slightly soft to the touch. Slice them up, avoiding that huge pit in the middle. If you’ve never chopped a mango, score the cheeks and scoop the flesh out with a spoon.
Mango, yogurt, milk, honey, cardamom, lemon juice, and ice. Don’t stress the order. Just throw it all in and blend on high until smooth.
Take a quick sip. If it’s not sweet enough, add a bit more honey. Too thick? Splash in more milk. Want it extra cold? Toss in a couple more ice cubes and blitz again.
Pour into glasses, garnish with a tiny pinch of cardamom or a mango slice if you’re feelin’ fancy, and enjoy immediately.
Notes
Use ripe Ataulfo or Kent mangoes for best flavor. Can sub coconut yogurt and almond milk for a vegan version. Freeze leftovers as popsicles.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Smoothie
- Method: Blended
- Cuisine: Indian-inspired, American twist
Nutrition
- Serving Size: 1 cup (about half the batch)
- Calories: Approximately 210 per serving
- Sugar: 22g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
