It’s officially mango season, my child is overjoyed and has already munched her way through 2 mangoes today.. Mangoes bring fond memories of years gone by in the summertime. I’ve chatted about this before here..It’s something about the arrival of tropical fruits that bring the nostalgia of summer in childhood..Sticky mango juice running down our chins as we eat the seed, watching mum score the cheeks of the mango and popping them out into little squares of goodness..
The idea for a mango lassi came about when said child was watching a tv show, a mango lassi featured in it, and she wanted to make one, so given its mango season we went to work creating a dairy free version.
It’s not traditional by any means, but it does have some flavours of a lassi. The coconut yoghurt, mango and spices hit the spot…And its refreshing and cooling on those hot summer days when you don’t feel like eating anything.
Some recipes for mango lassi include sugar or other sweeteners, I’ve not added any in, in this recipe. I used the honey gold mango variety, which are already very sweet, but there are sour and acidic varieties out there, so by all means add in some sweetener to taste.
I hope you enjoy this version of a mango lassi.
Here’s the recipe’
Mango Lassi (Dairy Free)
Equipment
- 1 Blender
Ingredients
- 1 medium Frozen banana
- 2 cheeks Fresh mango, skin removed
- 1/2 cup Coconut yoghurt
- 1/2 cup Almond milk or other plant milk
- 1/2 tsp Turmeric powder
- 1/2 tsp Cinnamon powder
- 1/2 tsp Cardamom powder
Optional extras
- 1 tbsp Rice or maple syrup
- 1 pinch Rose petals for garnish
- 1 tbsp Coconut flakes for garnish
Instructions
- Place everything in the blender
- Blend on medium to high until a smooth consistency and no chunks
- Serve in 2 glasses and garnish with rose petals. Enjoy!
