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Mango and lime lassi with Greek yoghurt

A thick mango lassi made with strained Greek yoghurt rather than thin yoghurt, so a 400 ml glass carries most of a breakfast's protein. It is cold, smooth and mild, which can be easier than a plate on a low-appetite morning.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm 200 g of frozen mango blends smooth into this much yoghurt
  • Confirm the yield is about 800 ml
  • Photograph the finished lassi
Time
About 5 min
estimated
Serves
2
see below
Energy
265 kcal
per serving
Protein
26 g
per serving
Jump to recipe
Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains milk.

Cooking steps

  1. Pour the milk into the blender jug and spoon the Greek yoghurt in on top.

  2. Add the frozen mango and the lime juice.

  3. Blend on low for 10 seconds, then on high for about 1 minute, until completely smooth with no strands of mango left. The lassi should be thick enough to coat the back of a spoon.

  4. Taste. If the mango was sharp, a little more blending will not change it, but a riper batch next time will. Pour into two glasses and serve straight away.

The useful detail

Use frozen mango instead of ice. Ice makes a lassi cold by watering it down, which thins the drink and lowers the protein in every glass; frozen fruit chills it and thickens it at the same time.

Make it work for you

One serving is One glass, about 400 ml. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Plain skyr instead of Greek yoghurt

    Thicker and tangier; add 2 to 3 tablespoons more milk to loosen it.

    Per serving: about 35 kcal less, about 1 g more protein, about 4 g less fat.

  • Fat-free Greek yoghurt instead of 2%

    A little sharper and less rounded.

    Per serving: about 35 kcal less, about 1 g more protein, about 4 g less fat.

  • Fresh ripe mango instead of frozen

    Just as smooth but not as cold or thick. Chill the yoghurt well first. Nutrition is the same; the mango figures are for the raw fruit.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

Strained yoghurt is what makes this a meal rather than a drink: it carries nearly all the protein. The sugar comes from the mango and the yoghurt itself, with none added.

Nutrition per serving
Energy265 kcal
Protein26 g
Fat6 g
of which saturates4 g
Carbohydrate28 g
of which sugars25 g
Fibre2 g
Sodium110 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
milk105 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D52 kcal3.4 g
Greek yoghurt480 gFDC 170903Yogurt, Greek, plain, lowfat350 kcal47.8 g
mango200 gFDC 169910Mangos, raw120 kcal1.6 g
lime juice15 gFDC 168156Lime juice, raw4 kcal0.1 g
Whole recipeDivided by 2526 kcal52.9 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Best drunk straight away. If you keep it, cover it and refrigerate within 2 hours, and drink it within 24 hours; it separates, so shake or stir it first.
Reheating
Not for reheating. Serve cold.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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