Mango lassi smoothie
Ripe mango, tangy yogurt and a little honey blend into the creamy, sunny drink loved all over India, thick enough to count as breakfast.
- 8 min total
- 8 min hands-on
- Anyone can make this
- Serves 2
- About $1.68 a serving
- 200 calories
- Vegetarian
- Gluten-free
Dolly says: It’s ready in 8 minutes, start to finish.
Ingredients
For 2 servings.
- 1 mango, ripe
- 1 cup plain yogurt
- ½ cup milk
- 1 tbsp honey
Each serving has about 200 calories, 9 g protein, 36 g carbs and 4 g fat, and costs about $1.68 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain yogurt? Plain Greek yogurt works.
- No milk? Half-and-half works.
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
the mango and cut the flesh away from the flat pit in big pieces.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dolly’s tip: Stand the mango on its end and cut down either side, about ½ inch from the center, to miss the pit.Put the mango, yogurt, milk and honey in the blender with a handful of ice.
Blend on high about 1 minute, until silky smooth and frothy.
Timer: 1 min
Taste and blend in a little more honey if your mango wasn’t very sweet, then pour into two glasses.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
