High-protein mango lassi is a lighter take on the classic Indian drink—cool, creamy, and perfect as a refreshing, nourishing snack.
Lightened Up Mango Lassi
Whenever I’m at an Indian restaurant, the mango lassis call my name! This classic Indian recipe is refreshing and simple to make at home, which means I can whip one up anytime. With a combination of Greek yogurt and fresh mango, it can be enjoyed with breakfast or as an afternoon high-protein snack. Try it with my Chicken Tikka Kebabs!
Why I Love This Homemade Lassi Recipe
There’s a lot to love about mango lassis, especially this lighter version! Here’s why it’s become a favorite in my kitchen.
- Simple, Just 4 ingredients. Well, 5 ingredients if you count the ice, but you’ve got that in your freezer already!
- Easy to make. It’s hard to justify paying for a mango lassi at a restaurant when you see how easy they are to make at home! This is a good recipe for kids to make themselves too.
- Lighter, high-protein. This mango lassi recipe isn’t as heavy as the traditional version, but the flavor is exactly what you expect, with 9 grams protein per serving.
Yield: 3 servings
Serving Size: 1 shake
Last Step:
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Variations
- Give it a protein boost. Add a scoop of plain or vanilla protein powder before blending your lassi.
- Make it dairy-free. Swap in your favorite plant milk and yogurt for a lassi without the dairy.
- Add some turmeric. I like to add a generous pinch of turmeric for a little extra color, flavor, and anti-inflammatory benefits. (It’s also a key player in my Turmeric Golden Milk Popsicles.)
- Try other spices. While turmeric is my go-to, cardamom would be wonderful in a mango lassi, as would ground cinnamon or nutmeg.
Serving: 1 shake, Calories: 139 kcal, Carbohydrates: 26.7 g, Protein: 9 g, Cholesterol: 1.5 mg, Sodium: 22.5 mg, Fiber: 1.3 g
What You’ll Need
Here are a few notes to help you select the ingredients for this mango lassi recipe. Scroll to the recipe card to find the ingredient quantities and recipe instructions.
- Mango – I love champagne mangos (also known as Ataulfo mangos) because they are sweeter and less fibrous than other common varieties. When mangos aren’t in season or just aren’t looking great at the grocery store, I swap in frozen mango chunks.
- Greek yogurt – I use fat-free plain Greek yogurt, but if you prefer reduced-fat or even whole milk, that’s fine too; just keep in mind that the nutrition will be different.
- Milk – Fat-free (skim) milk is my choice for this recipe, but you can use whatever you keep on hand.
- Sweetener – Typically I use sugar or honey, but you can certainly make this with stevia, monk fruit, agave nectar, or your sweetener of choice.
- Crushed ice – If your fridge doesn’t make crushed ice, you can chop some cubes in your blender before adding the rest of the ingredients.
How to Make a Mango Lassi
This recipe comes together in a snap. Here’s the step-by-step directions.
- Combine. Add all the ingredients to your blender.
- Blend. Turn the blender on and slowly increase the speed to high. Blend until the lassi is completely smooth; it will be a little bit thinner than a typical smoothie.
Recipe Variations
Want to switch things up and try some other ways to make a mango lassi? Feel free to come up with your own ideas or try one of these:
- Give it a protein boost. Add a scoop of plain or vanilla protein powder before blending your lassi.
- Make it dairy-free. Swap in your favorite plant milk and yogurt for a lassi without the dairy.
- Add some turmeric. I like to add a generous pinch of turmeric for a little extra color, flavor, and anti-inflammatory benefits. (It’s also a key player in my Turmeric Golden Milk Popsicles.)
- Try other spices. While turmeric is my go-to, cardamom would be wonderful in a mango lassi, as would ground cinnamon or nutmeg.
- Add other fruit. Try my Tropical Mango Blueberry Lassi or your own combination of fruits.
More Lighter Versions of Indian Favorites
Although a lot of people enjoy sipping a mango lassi while eating Indian food, I think of it more as a dessert or something to enjoy on its own! But if you want to serve your lassi with other Indian dishes, here are some recipes to try.
Storing Leftovers
- Refrigerator: As with smoothies, mango lassis are best enjoyed right away, but if you do have some leftovers, you can refrigerate the lassi covered in the glass or in an airtight container for up to a day. Stir it well before serving.
- Freezer: An even better way to store leftovers is freezing. I love pouring lassi into popsicle molds for a frozen treat, but you can also stash your leftovers in an airtight container or freezer bag and thaw in the refrigerator before serving. I let it thaw just enough so it’s sippable, but still a bit frosty.
