Mango, Turmeric and Rose Water Lassi Recipe

Inspired by our post earlier this week on Ayurvedic eating and a few gorgeously ripe mangos that we had knocking about. The key here is to have really ripe mangos which helps with adding sweetness. The recipe incorporates all the ayurvedic rasas: sweet, salt, sour, pungent and even bitter (thanks to the cinnamon being simultaneously being a sweet, bitter and pungent spice). This makes a great light breakfast, in between meal snack or works with a light evening meal (if you’ve had a big lunch). As with all drinks in Ayurveda, this should be served at room temperature.


Total Time: 20 m I Prep: 15 m I Cook: 5 m I Difficulty: Easy


Serves 2-3


  • 2 large ripe mangos, flesh only
  • ¾  tsp ground cardamom
  • ¼ tsp cinnamon
  • ¼  tsp turmeric powder
  • 2-3 large dates
  • ¼ tsp rose water
  • 225g natural or plant-based yogurt
  • Pinch salt
  • Pinch of black pepper
  • A few squeezes of lime


  • Place the ingredients, except the lime juice, in a high speed blender and blend until smooth.
  • Add the lime juice and taste. Adjust the flavour by adding more salt or lime if you like.
  • Serve garnished with the ends of the mango and rose petals , if you wish.