Gluten-free mango lassi smoothie with cardamom

Gluten-free mango lassi smoothie with cardamom: creamy, fruity and quickly blended with ripe mango, Greek yoghurt, almond milk, cardamom and a hint of turmeric.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 320 kcal per serving
• Protein: 24 g
• Fat: 6 g
• Carbs: 42 g

Ingredients

• 1 ripe mango
• 200g Greek yoghurt
• 100ml almond milk
• 5 ice cubes
• 1/2 tsp cardamom
• 1 pinch of turmeric
• 1 tsp honey

Method

You’ll need: blender · chopping board · knife

1. Peel the mango, remove the stone and cut the flesh into pieces.
2. Put the mango into the blender with the Greek yoghurt, almond milk, cardamom, turmeric and honey.
3. Blend briefly on medium speed first, then on high, until the mixture is smooth and creamy.
4. Add the ice cubes and keep blending until the smoothie is cold, frothy and finely puréed.
5. If needed, adjust the consistency with a little more almond milk and blend briefly once more.
6. Pour into a large glass and serve with a little cardamom or a few pieces of mango if you like.

Good to know

Tastes like a quick moment of sunshine in a glass. Creamy, cool and pleasantly spiced without being heavy. Just right when you want something simple that still feels special.

Swaps

Greek yoghurt → skyr (more protein, usually less fat) | almond milk → coconut milk from the chiller cabinet (creamier texture) | honey → date purée (adds a little fibre) | mango → papaya (similarly mild and sweet, also contains vitamin C)

Allergens

Contains milk (yoghurt) and tree nuts (almond milk); usually suits children well if the sweetness stays moderate, and during pregnancy the ingredients are generally fine in normal kitchen amounts.

Smoothie recipes