Our new obsession: mango lassis. Now, fresh mangoes can be unpredictable, and they're too pricey to waste. We recently found frozen mango in the freezer at Schnucks grocery, and it is a stepping stone to a quick, non-icy lassi.6 ounces plain So Delicious Coconut Milk Yogurt
12 ounce package frozen mango
1-2 cups soy or rice milk
1 tablespoon agave syrup (or 2 tablespoons honey)
Pile all the ingredients into the blender, cover, and turn on low. Add enough milk to get things moving, and blend until smooth. Pour into two glasses, and enjoy. This goes great with curry dishes or as a snack.
4 comments:
That sounds so good! I'll have to get the ingredients today.
Thanks!
Barb
yum! i've made the mango lassi in eat, drink & be vegan, and loved it, and this looks similar! :)
Sounds refreshing! Where do you find your plain coconut milk yogurt, though. I've only seen the flavored coconut milk yogurts at Whole Foods, though I guess vanilla would work too.
I don't often drink lassi because I find it too rich (and I relish in the lasting burning sensation of spicy foods, anyway). But without a doubt, a mango lassi really hits the spot on a warm spring day. I'll definitely save this one for then - and I never thought it was this simple to make!
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