Mango tofu smoothie
A vegan mango lassi: silken tofu and soy milk give 12 g protein with the same creamy sweetness.
- Time
- 5 min
- Makes
- 1 serving
- Level
- Easy
- Gear
- Blender / mixer
Per serving
1 glass (350 ml)
- Calories
- 205kcal
- Protein
- 12g
- Carbs
- 26g
- Fibre
- 2g
- Fat
- 7g
- Sugar
- 21g
Ripe mango blended with silken tofu, soy milk, cardamom and lime. The tofu replaces curd and gives the smoothie a creamy, lassi-like body with 12 g of protein, and the mango provides all the sweetness. A good post-workout drink in mango season for anyone avoiding dairy.
- High protein
- No cook
- Under 15 min
- No added sugar
- Post-workout
- Snack
Contains soy.
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Ingredients
Method
- 1
Add the soy milk and tofu to the blender jar and blend on high for 20 seconds until completely smooth.
- 2
Add the mango, cardamom, lime juice and ice. Blend on high for 30 seconds until creamy and pale orange.
- 3
Pour and serve cold; drink within 30 minutes.
Tips
- Frozen mango cubes make it thick enough to eat as a bowl.
- If the mango is sour, add 1 date rather than sugar.
Swaps
- Replace mango with 150 g papaya for a lower-sugar version (about 12 g sugar).
Nutrition is estimated per serving from IFCT 2017 and USDA FoodData Central and rounded. Your ingredients and portions will differ a little.
More smoothies
Soy peanut butter cocoa shake
A vegan chocolate-peanut shake with 14 g protein from soy milk and peanut butter.
- 5 min
- Calories
- 300 kcal
- Protein
- 14 g protein
