Saffron mango lassi

Ingredients

• 1 cup ripe mango, peeled and chopped
• 1 cup plain whole-milk yogurt
• ½ cup cold water
• ¼ teaspoon ground cardamom
• 8 saffron threads
• 1 teaspoon warm water
• 1 teaspoon honey, optional
• 1 tablespoon chopped pistachios

Method

1. 1. Soak the saffron threads in the warm water for 5 minutes.
2. 2. Add mango, yogurt, cold water, cardamom, saffron water and optional honey to a blender.
3. 3. Blend until smooth. Pour into glasses and scatter pistachios over the top.

Estimated nutrition

calories

220 calories

fat

7 g fat

carbohydrate

33 g carbohydrates

protein

8 g protein

fiber

2 g fiber

Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.

Substitutions

• Use plain coconut yogurt and a splash more water for a dairy-free version.
• Use a pinch of turmeric for color if you do not have saffron, knowing the flavor will change.
• Almonds or pumpkin seeds can replace pistachios.

Good to know

Very ripe mangoes bring enough sweetness that the optional honey may not be needed.

Cultural context

India / Mango lassi

Lassi has a long history across the Indian subcontinent and appears in many savory and sweet forms. Mango lassi is one familiar variation; this recipe keeps its yogurt-and-fruit spirit without claiming to stand in for every regional preparation.

Traditional use: Yogurt-based lassi is commonly served as a cool beverage alongside or between meals in South Asian food traditions.

What research suggests: Yogurt contributes protein and calcium, while mango contributes carbohydrate and vitamin C; the balance depends on the ingredients and portion.

Safety note: Use pasteurized yogurt if that is important for your household. People with dairy allergies or lactose intolerance should choose a suitable alternative.

Questions, answered.

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