Saffron mango lassi

Saffron mango lassi

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 5 minutes


  • 500 ml Greek yoghurt
  • 1 cup diced mango (about 3 mangoes)
  • 1 t cumin, toasted and ground
  • ½ t sumac (or a squeeze of lemon juice)
  • 2 cups crushed ice
  • ¼ t saffron, finely ground
  • 20 g flaked almonds, toasted

Cooking Instructions

Blend the yoghurt, mango, cumin and sumac until smooth.

Divide the crushed ice between four glasses. Top with the mango lassi. Sprinkle with ground saffron and flaked almonds.

Cook’s note: Sumac is a wild berry that grows in the Mediterranean and in parts of the Middle East, most notably Iran. It is an essential ingredient in Arabic cooking and is preferred to lemon for its sourness and astringency. Find it at delis or substitute with a squeeze of lemon juice.


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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