Healthy Hints

Falling into the category of both a drink and dessert, mango lassi can be served post-meal as a sweet dish or a snack with some fresh nuts sprinkled on top if you’re trying to keep your meals light. Although sugar is needed to balance the tartness of fresh yoghurt, you can skip this step if you prefer your proportion of yoghurt to fruit to be slightly higher.



1 medium mango (alphonso)

250 g (9 oz) yoghurt, 2% fat

3 tsp sugar

2-3 strands saffron

2-3 ice cubes

2-3 pistachios, chopped

What does this chart mean?

  • Calories175kcal
  • Protein7.3g
  • Fat2.6g
  • Saturated fat1.4g
  • Trans fat0.0g
  • Cholesterol7.5mg
  • Carbohydrate32.9g
  • Sugars (Total)30.4g
  • Fibre2.0g
  • Sodium89.70mg
  • Salt equivalents0.2g
  • Iron0.3mg
  • Vitamin A56.9RAE
  • Vitamin C29.7mg
  • Vitamin D0.0mcg
  • Vitamin B120.7mcg
  • Potassium462.9mg


1. Peel the mango and chop into pieces, removing all the flesh from around the stone.

2. Add the mango, yoghurt, sugar and saffron to a blender, and blend until completely smooth.

2. Add the ice cubes and blend for another 30 seconds.

3. Pour into a glass and garnish with the pistachios.

4. Serve chilled.

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