Skinny Mango Lassi is a lightened up version of the classic Indian smoothie-style drink. It’s made with fresh mango puree, light buttermilk, with a dollop of Greek yogurt for creaminess and added protein, with a toasted coconut crunch. This is one satisfying snack or breakfast, perfect on-the-go or relaxing in the sunshine.
I confess, I never really knew exactly what a lassi really was before cooking school. Please tell me there are other people out there that don’t know?? While I was in school, we had a food demonstration on Northern India, and a mango lassi was made. According to the chef in our demonstration, a lassi includes mango puree, which is oftentimes a canned variety found in Indian markets. The mango is blended with yogurt and/or buttermilk, and thinned out with water. You can jazz it up with spices like cardamom, nutmeg, or ginger as well, depending on what suits your fancy. 🙂 The lassi we enjoyed in class was made with canned mango puree, full-fat buttermilk, and water to thin it it out. That was it, and that’s all it needed. I love mangos, and that lassi was thick and creamy, and I savored every single sip.
While I loved the mango lassi with the full-fat buttermilk, I decided to lighten it up with low fat buttermilk, and I didn’t miss the calories or fat. This lassi still tastes great, my friends. It has to taste great with 2 large, fresh mangoes pureed in it, because boy, were those mangos sweet. 🙂
I’ll admit, dealing with mangos isn’t my favorite thing to do. Peeling them and getting the flesh off of that big seed can be cumbersome — mangos are so juicy that they just slip out of your hands! There are a few ways to attack it: (1) you can use a paring knife and peel the mango and encounter that mango being very slippery, OR (2) you can leave the peel on and cut the sides off of the mango on either side of the seed, starting from top to bottom. You can then score the flesh into chunks and spoon it out. Oh, there is another option…(3) just go buy some frozen mango chunks and thaw them out. Now that would make life easy.;)
I decided to stir the Greek yogurt in instead of blending it, as I like to see a contrast in colors. This is not the kind of drink that warrants a dollop of fresh whipped cream like my Banana Coconut Cream Smoothie, and in going with the classic Indian lassi description, Greek yogurt was the way to go. I always have it in my fridge, and it added a creaminess to this lassi that I loved. It also adds protein, so it will make a terrific breakfast or post-workout snack. I used Chobani plain 0% yogurt as this lassi was sweet enough, but you can customize it any which way you like. The toasted coconut? What can I say except that I’m obsessed with coconut, and I love the flavor and the crunch in this drink!
It’s pretty sad that I had to go to cooking school to discover the mango lassi, but hey, at least I did learn something. 😉 All joking aside, if you’ve never had a lassi before, and you love mangos, then you’ve got to try this drink. There will be many a mango lassi in my future. 🙂
- 2 large mangos, seeded, peeled, and cut into chunks
- 3 tablespoons agave syrup (honey or sugar may be substituted)
- ¼ cup water*
- 1 cup low fat buttermilk
- Greek yogurt (I used Chobani plain 0%), for garnish
- Toasted coconut flakes, for garnish*
- Place the mango into a blender and puree until smooth. Add the agave, water, and buttermilk, and puree until incorporated. Pour the lassi into glasses, and place a large dollop of Greek yogurt, about 1-2 tablespoons into the center of each drink, and garnish with toasted coconut flakes. Enjoy!
Change things up by adding spices such as cardamom, nutmeg, or ginger.
If you prefer your lassi thicker, add less water. If you prefer it thinner, just add more!
I like to use toasted coconut flakes from Trader Joe's, but you can also make your own by toasting coconut flakes in a skillet over medium low heat until brown and fragrant, about 5 minutes.
Recipe by Flavor the Moments.