Keywords: vegetarian, gluten-free, nut-free, peanut-free, quick, healthy
Serves: 2
Prep Time: 20 minutes
Total Time: 30 minutes
Equipment: blender
Ingredients:
- 1½ cups mango cubes
- 1 cup reduced fat plain Greek yogurt
- ½ cup low fat milk
- 2 tablespoons honey
- ¼ teaspoon ground cardamom
Directions:
- Add mango cubes to the blender and puree.
- Add the yogurt, milk, honey and cardamom and blend thoroughly.
Variations:
- Use frozen mango or canned mango pulp if fresh mango is not available.
- Use almond-based yogurt, almond milk, and agave syrup or maple syrup to make this recipe vegan.
- Skip the honey if you’re watching your sugar intake and use agave syrup as a lower glycemic index alternative.
Notes:
- Keeps for 1-2 days refrigerated.
- Store in a sealed cup.
Nutrition Notes:
- Mango lassi is rich in fiber, vitamins, and minerals. The mango in this recipe is a great source of vitamin C and fiber, while the milk and yogurt provide an excellent source of calcium.
Savings Tip:
- Use frozen mango or 1 cup of canned mango pulp instead of fresh mango.
Nutrition Facts:
Total Servings: 2
Serving Size: ½ of the lassi
| Amount Per Serving | % Daily Value |
| Calories: 292 calories | 15% |
| Total Fat: 4 g | 6% |
| Saturated Fat: 2 g | 10% |
| Cholesterol: 14 mg | 5% |
| Sodium: 86 mg | 4% |
| Total Carbohydrates: 52 g | 17% |
| Dietary Fiber: 3 g | 11% |
| Added Sugar: 17 g | 35% |
| Protein: 17 g | 34% |
| Vitamin D: 27 IU | 7% |
| Calcium: 251 mg | 25% |
| Iron: 0.5 mg | 3% |
| Potassium: 598 mg | 17% |