Ripe mango already tastes like dessert. A spoon of yoghurt adds a little tang, and cinnamon gives the whole glass a warm, rounded finish.
220 g
mango wedge about 1 large mango
½
banana
3 tbsp
natural yogurt
4 oz
water
¼ tsp
ground cinnamon
Garnish: No garnish · Ice: Served up, no ice
Creamy and sweet with tropical mango, a light yoghurt tang and a warm cinnamon finish.
Mango and yoghurt are a familiar pairing, known from the Indian mango lassi, though this smoothie is lighter and uses water as its base. Cinnamon is not traditional in lassi but suits the sweet mango well.
A few spoons of natural yoghurt are enough to add creaminess without hiding the fruit. Mango is known to provide vitamin C and beta-carotene. It makes a good breakfast or a sweet afternoon snack.
Yes, 220 g frozen chunks work well. Add a splash more water.
It shares the mango and yoghurt, but a lassi uses much more yoghurt and often cardamom.
Yes, milk makes it creamier and richer.
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