Cocktails & serving · The home kitchen
Boozy Mango Lassi
Yogurt gives this mango cocktail its creamy body, while cardamom and orange liqueur add fragrance rather than a strong citrus acidity. It is an original home adaptation of the Boozy Mango Lassi ingredients listed at Beiruty, built around a ripe mango purée and plain yogurt. The thickness of both ingredients varies, so a small measured splash of water helps the blender work without making the result watery. Serve it promptly after blending, when the ice is finely dispersed. Taste the mango first: very ripe fruit usually supplies enough sweetness without additional sugar.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Boozy Mango Lassi recipe
- Serves
- 1
- Prep
- 5 min
- Cook
- 0 min
- Rest / chill
- 0 min
- Total
- 5 min
Ingredients
- 90 ml ripe mango purée
- 75 ml plain whole-milk yogurt
- 30 ml Grand Marnier
- 1/16 tsp ground cardamom
- 20 ml cold water
- 60 g ice cubes
- 5 ml honey, optional only for tart mango
Method
Add the mango purée, yogurt, Grand Marnier, cardamom and water to a blender.
Taste a small spoonful and add the optional honey only if the mango is noticeably tart.
Add the ice and blend for 20–30 seconds until creamy with no large ice pieces.
Pour into a chilled short glass and serve immediately.
Make it your own.
- Unsweetened yogurt keeps the mango and orange liqueur in balance.
- If using frozen mango purée, thaw it enough to measure and reduce the ice to 30 g.