Dairy-Free Mango Lassi
Ingredients
- 2 ataulfo mangos or alphonsos/kesars if you have access to them (about 2 cups), peeled, chopped and frozen
- ⅓ cup cold nondairy milk
- 2 tablespoons raw cashew pieces (soaked in boiling water for 10 minutes and then drained)
- ½ cup nondairy yogurt
- 1-3 tablespoon maple syrup (optional, depending on preference and sweetness of mango)
Spice It Up - Choose One (1)
- ½ teaspoon cardamom
- ½ teaspoon vanilla
- 1 small pinch saffron
- 1 teaspoon fresh mint leaves
Instructions
- Place mango, milk, cashews, yogurt into a blender, and blend until very smooth. It may take a while, and you may need to scrap down the sides periodically.
- Once completely smooth, taste and add maple syrup (optional) one tablespoon at a time until desired sweetness is reached.
- You can serve the lassi as is, or you can choose one of the spices listed as a flavoring option (my favorite is cardamom!)
- Keep cold until ready to serve -- enjoy!
Notes
You can use 1 cup of mango pulp in place of the 2 cups of fresh mango, but keep in mind that the majority of canned mango pulp contains cane sugar (in case you are looking to avoid that). You can freeze the pulp in ice cubes ahead of time or see notes about the use of ice below.
If you don't have time to freeze your mangos, try to keep all the ingredients cold right before blending, and then you can add a quarter to half cup of ice to the blender to keep things frosty.