High-protein mango lassi
5 min · 26 g protein · 254 cals / serving
The Indian restaurant favourite: ripe mango whizzed with thick yogurt, cold milk and a pinch of cardamom into a sunny, velvety drink. Made with strained nonfat yogurt, it stays just as thick and tangy with over 25 g of protein.
Ingredients
- 1 cup mango, fresh or frozen chunks
- 3/4 cup nonfat Greek yogurt
- 1/2 cup skim milk, cold
- 1 pinch cardamom, ground cardamom
- 3 ice cubes water
Steps
- Put the mango, yogurt, milk, cardamom and ice in a blender.
- Blend for about a minute until silky and frothy. Taste: very ripe mango needs no sweetener, a tart one may want a few drops. Pour into a glass and dust with a little more cardamom.
Good to know
Canned mango pulp?
Indian Alphonso mango pulp gives the classic restaurant taste. It is sweetened, so use 1/2 cup in place of the mango chunks and skip any sweetener.
Even thicker?
Use frozen mango and leave out the ice; it becomes almost spoonable, at a score of about 80 instead of 83.
A salty lassi?
The savoury version skips the mango: yogurt, cold water, a pinch of salt and toasted cumin.
Alternative
Can't fill you up alone — pair it with protein.
Per
- Calories
- 48
- Protein
- (41%)
- 5 g
- Fat
- (5%)
- <1 g
- Carbohydrates
- (54%)
- 7 g
- of which sugar
- 6 g
- Fiber
- <1 g
- Sodium
- 23 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 254 kcal goes into the pot and 531 g of ingredients comes out as about 530 g of food: 48 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.