Low Sugar Mango Lassi

Total time5 min

Prep time5 min

Cook time0 min

Ripe mango blends into thick, creamy yogurt until the whole thing turns frothy and pale gold, with a whisper of cardamom giving it that warm, floral depth. A splash of whole milk loosens the texture just enough so it pours easily but still feels rich and satisfying in every sip. Ice keeps things cold and slushy straight from the blender, and a touch of rose water adds a perfumed, almost dessert-like finish if you want it. This one comes together in under a minute flat and needs nothing more than a tall glass and a good dusting of cardamom on top. It's an easy, no-added-sugar way to bring a favorite mango lassi into your kitchen without missing a beat.

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Ingredients

2 servings

1 cup whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
See all
1 cup frozen mango chunks, thawed, or fresh mango, cubed
½ cup whole milk
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp ground cardamom
¼ tsp rose water (optional)
1 cup ice cubes

For serving

1 pinch ground cardamom, for serving (optional)

Instructions

1
Combine the yogurt, mango, milk, sugar, cardamom, and rose water (if using) in a blender. Add the ice cubes.
2
Blend on high speed until completely smooth and frothy, about 45–60 seconds.

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