Mango Lassi with Soya Milk
This mango lassi with soya milk is a refreshing snack that's genuinely filling thanks to the yogurt and soya milk. The combination of creamy mango, cool ice and mild natural yogurt tastes like a holiday in a glass. Best of all, you need just four ingredients and a few minutes. Perfect for anyone watching their carbs who still doesn't want to miss out on something delicious.
Ingredients
- 0.5 mango, ripe
- 100 ml soya milk, or another unsweetened plant milk
- 60 g natural yogurt
- 4 ice cubes, use crushed ice if blending with a stick blender
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 120 kcal | 240 kcal |
| Carbohydrates | 16 g | 32 g |
| Protein | 5 g | 10 g |
| Fat | 3 g | 6 g |
| Fibre | 1.5 g | 3 g |
| of which sugar | 14 g | 28 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Peel the mango and cut it into chunks. Tip: slice the flesh away from either side of the stone with a sharp knife for the easiest results.
- Add the ice cubes, mango chunks, soya milk and natural yogurt to a blender and blitz on high for a few seconds, until smooth and creamy.
- If you're using a stick blender, go for crushed ice rather than whole cubes for a smoother finish.
- Prefer a thinner lassi? Add a splash of water and a little more soya milk. Pour into one or two glasses and serve straight away.
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Nutrition facts per serving (estimate)
| Calories | 120 kcal |
|---|---|
| Carbohydrates | 16 g |
| Protein | 5 g |
| Fat | 3 g |
| Fibre | 1.5 g |
| of which sugar | 14 g |
Frequently asked questions
Can I swap the soya milk for another plant milk?
Yes, you can use oat or almond milk, for example. The flavour will vary slightly, but the basic recipe works just as well.
Is this mango lassi really low carb?
Mango contains natural fruit sugar, so this lassi is moderate in carbs. That said, it has noticeably less sugar than classic lassi recipes made with added sugar.
Can I make the lassi without a blender?
Yes, a stick blender works well. In that case, use crushed ice rather than whole cubes for a creamier result.
How long does the lassi keep?
It's best enjoyed freshly made. Covered in the fridge it will keep for a few hours, but give it a quick stir before drinking.
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