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Fruity yogurt drink with protein and calcium
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Mango yogurt drink (250 g) has 188 calories. That works out to 75 calories per 100 g. It contains 29.5 g of carbs, 7.8 g of protein, 5.5 g of fat and 1.8 g of fiber. Its 0.8 µg of B12 covers 33% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 250 g
188
KCAL / 250G
Carbs
29.5g
· 11% DV
Protein
7.8g
· 16% DV
Fat
5.5g
· 7% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 16% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 188 kcal | |
| Total fat | 5.5 g | 7% |
| Saturated fat | 3.45 g | 17% |
| Trans fat | 0.2 g | |
| Sodium | 120 mg | 5% |
| Total carbohydrate | 29.5 g | 11% |
| Fiber | 1.8 g | 6% |
| Protein | 7.8 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 188 kcal |
| 100 g | 100 g | 75 kcal |
| 1 cup (small) | 150 g | 113 kcal |
| 1 serving (small) | 180 g | 135 kcal |
| 1 bottle (small) | 200 g | 150 kcal |
| 1 bottle (medium) | 300 g | 225 kcal |
| 1 serving (large) | 300 g | 225 kcal |
| 1 cup (large) | 350 g | 263 kcal |
| 1 bottle (large) | 400 g | 300 kcal |
Calculated from 75 calories per 100 g.
Blend ripe mango with plain yogurt and a little cold water or milk to make a mango yogurt drink. Add the liquid gradually until it reaches the consistency you like; taste it before adding any sweetener.
A mango yogurt drink is similar to mango lassi, but the names do not guarantee the same recipe. Lassi is a South Asian yogurt-based drink; mango versions can differ in thickness and may include sugar or spices.
Plain yogurt works well in a mango yogurt drink because it lets the mango flavor stand out. Greek-style yogurt makes it thicker, so blend in extra milk or water if you prefer a pourable drink.
Yes, frozen mango works well in a mango yogurt drink and makes it chilled and thicker without ice. Blend it with yogurt and add liquid gradually, since frozen fruit can make the mixture too dense at first.
Usually, you can decide after blending: ripe mango may make a mango yogurt drink sweet enough without added sugar. If you use sweetened yogurt or packaged mango pulp, taste the mixture first because those can add sweetness.
A mango yogurt drink can separate as it sits because its fruit and yogurt components settle differently. Stir or shake it before drinking; keeping it chilled and blending it just before serving helps preserve a smooth texture.
A homemade mango yogurt drink is best consumed soon after preparation. Keep it covered and refrigerated, and stir it before serving if it separates; discard it if it has been left at room temperature for an extended time.
You can freeze a mango yogurt drink, but thawing may leave it grainy or separated. For a smoother result, freeze mango pieces separately and blend them with yogurt when you are ready to serve the drink.
A mango yogurt drink pairs well with spicy dishes, breakfast foods, or a light snack. Its sweet, creamy taste contrasts with heat, but it is not a savory yogurt drink like salted lassi.
A mango yogurt drink can raise blood sugar because mango and any added sweetener contribute carbohydrates. Choose plain yogurt, skip added sugar, and keep the serving in line with your meal plan; a dietitian can help tailor portions.
Vitamins
B12
0.8µg · 33% DV
Vitamin C
28mg · 31% DV
B2
0.38mg · 29% DV
B5
0.93mg · 19% DV
Minerals
Phosphorus
228mg · 33% DV
Iodine
45µg · 30% DV
Calcium
280mg · 28% DV
Potassium ⭐
475mg · 14% DV
Sodium
120mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 188 calories in 1 cup (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Mango yogurt drink blends yogurt with ripe mango into a smooth, fruity drink, similar to mango lassi, a familiar preparation in South Asia. Depending on the recipe, it may be thick enough to eat with a spoon or light enough to sip; the mango brings sweetness and a fragrant, tangy flavour.
Serve it chilled for breakfast, as a snack or alongside a meal. It offers protein and calcium from the yogurt, with a little fibre from the fruit. For a less sweet version, blend plain yogurt and ripe mango without adding sugar; it also pairs well with oats or a handful of nuts.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.45g
MONOUNSATURATED
1.53g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.