Mango Lassi

Preparation info

  • Difficulty


  • Makes about

    1½ cups

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Many years ago, a young woman, Anjul Dutt, was visiting her brother, who was in graduate school at Yale. She really wanted to work at Claire’s during her summer visit, but we didn’t have an opening that year. Over the next few summers, she repeated her request. When she appealed to me for a summer job during her brother’s last year at school, I couldn’t resist her determination—she had even called me from Wales, where she had been living at the time. So I hired her. This turned out to be one of the best decisions ever, as she’s kind, friendly, and smart, and she really, really loves good food! We stay in contact to this day. She taught me about lassi drinks from her homeland in India, and this lassi, a mango lassi, remains one of our most popular drinks. We make it with our homemade yogurt and it’s my favorite “go-to” drink at Claire’s, too.


  • ½ cup small ice cubes, or 5-6 larger cubes
  • 1 cup plain low-fat or fat-free yogurt
  • ½ cup frozen mango chunks
  • 1 tablespoon honey
  • 1 teaspoon ground cardamom


Combine the ingredients in a blender cup. Cover and blend for about 15 seconds until smooth and creamy.