Tuesday, February 24, 2009

Vegan Mango Lassi

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.

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.


Barb said...

That sounds so good! I'll have to get the ingredients today.

nora said...

yum! i've made the mango lassi in eat, drink & be vegan, and loved it, and this looks similar! :)

Bianca said...

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.

Chris said...

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!