Mango lassi with yoghurt, honey and cardamom

Mango lassi like your local Indian restaurant makes it: ripe mango, natural yoghurt, milk, a spoonful of honey and cardamom, blended in 5 minutes. 180 kcal per glass.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 180 kcal per serving
• Protein: 8 g
• Fat: 4 g
• Carbs: 28 g

Ingredients

• 1 ripe mango
• 200 g natural yoghurt
• 100 ml milk
• 1 tbsp honey
• 5 ice cubes
• 1 pinch of cardamom

Method

You’ll need: blender · chopping board · knife

1. Peel the mango, cut the flesh away from the stone and chop it into pieces. If you use frozen mango, the lassi will be especially cold and thick.
2. Put the mango in the blender with the natural yoghurt, milk, honey and a pinch of cardamom.
3. Add the ice cubes and blend everything until smooth.
4. Blend on high until the mango lassi is smooth, creamy and slightly frothy.
5. If needed, check the consistency briefly and blend again so no pieces are left.
6. Pour into glasses and serve straight away, well chilled.

Good to know

Cold, creamy and pleasantly fruity – just right when you want something light yet satisfying. The glass empties quickly, but the fresh feeling stays a little longer.

Swaps

Honey → date paste (more natural sweetness plus some fibre); milk → kefir (extra fermentation cultures and a slightly tangier flavour); natural yoghurt → Greek yoghurt (more protein, creamier texture); mango → papaya (similarly soft, with fibre and vitamin C)

Allergens

Contains milk, a common allergen. It usually suits children if little or no honey is used, and it's fine during pregnancy as long as you use pasteurised dairy products.