Make sure that the mango(es) you are using are fully ripe and soft to the touch. Discard any mangoes that are too ripe or discolored.
Place the mango on a cutting board, with the bottom tip of the fruit resting on the board. In other words, the mango is in a standing straight up position.
Take a sharp knife and slice the mango in a downward position on each side.
You should end up with two halves and the pit section.
Lay the pit section on the cutting board and slice off any fruit that is close to the pit.
Place each half of the mango, skin side down on the cutting board and slice lengthwise and then crosswise.
You should end up with little box-shaped cubes of fruit with the skin still intact.
Place a large glass bowl on the counter top and hold the cubed mango in your hand over it.
Slowly peel away the mango skin.
The box-shaped mango cubes should drop into the glass bowl.
Next take out your blender and to this add in the yogurt and the milk.
Measure out the 1 cup chopped Alphonso mango and place it in the blender.
Add in the desired amount of honey and ground cardamom.
Blend until smooth.
Serve with a couple of ice cubes per glass.
*Recipe Notes- This recipe can easily be doubled or tripled, depending on how many people you are serving. When I made this for my family I tweaked the recipe to suit us better. I used 2 teaspoons of honey instead of 4, and I added more than a dash of freshly ground cardamom. I added some to the blender and added another dash to each glass as I was serving it.
Strawberries, blueberries, or any other fruit of your choosing can be used in place of the mango. However, it will not be a true Mango Lassi, but a fruit smoothie instead.
Refrigerate any unused portion. Use within 3 days.
