Mango Protein Lassi
A thick, creamy mango lassi that tastes like dessert but works like a recovery shake — 25g of protein from Greek yogurt and milk, sweetened with real mango and just a spoon of honey.
Nutrition per serving
Ingredients
- 400 g ripe mango flesh, cubed (about 2 large mangoes), plus extra cubes to garnish
- 300 g low-fat Greek yogurt
- 300 ml low-fat milk
- 2 tbsp honey
- 1/2 tsp ground cardamom
- 1 cup ice cubes
- 20 g pistachios, crushed, to garnish
- A few saffron strands (optional)
Instructions
Peel the mangoes and cut the flesh into cubes. Reserve a few cubes for garnish.
Add the mango cubes, Greek yogurt, milk, honey, cardamom, and ice cubes to a high-speed blender.
Blend for 60–90 seconds until completely smooth and frothy. Scrape down the sides halfway if needed.
Taste and adjust: add a little more honey if the mango is tart, or a splash of milk if you want it thinner.
Pour into two tall glasses. The lassi should be thick enough to coat the back of a spoon.
Top with the reserved mango cubes, crushed pistachios, and saffron strands if using. Serve immediately, chilled.
A thick, creamy mango lassi that tastes like dessert but works like a recovery shake — 25g of protein from Greek yogurt and milk, sweetened with real mango and just a spoon of honey. Ten minutes, one blender, zero cooking.
