Mango is one of my favorite fruits. It’s so versatile since it can be eaten plain (as the sweet syrupy juice drip down my arms while I’m going at it) or used in a recipe, like mango salsa. (Perfect for fish!)
Mango is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber and Vitamin B6, and a very good source of Vitamin A and Vitamin C. You just can’t have too many since it’s sweet and high in sugar (28g of carb in 1 Cup).*
But sometimes the fruit over ripens without my knowing. And then, I’m left with really soft, sweet, over-ripened mango that I’m “forced” make this yummy drink with!
Heaven in a glass. That’s what Mango Lassi is. Perfect for hot days!
One small discovery I made recently about Indian Lassi is that…. it’s not vegan! What a horror! Yup, it’s not vegan nor dairy-free since it’s made with yogurt. *sigh*
So I made this vegan version without yogurt. Yay! And without sounding disrespectful towards Indian cooking, I think it’s so much better! Or maybe it might be classified as just plain mango smoothie.
Well, whatever you want to call it, make this for your mom this weekend. She’ll LOVE you! And the drink!
Vegan Mango Lassi
1 Cup Coconut Milk
2 Medium Over Ripened Mango -cut up
1 Tangerine – segmented without pith
1 Tbsp Agave Syrup (or to taste)
Small pinch of Cardamon Powder (optional)
1/2 Cup Ice
Make sure mango is really ripened. The same goes for tangerine. Add all the ingredients except ice to a blender, like Vitamix. I use immersion blender for this portion and it blends perfectly. I don’t add ice when I use immersion blender but if you are making more or want to add crushed ice, use a blender.
Blend well and add ice at the end. You can sprinkle a pinch of cardamon but it’s optional.
The taste is tangy as if it has yogurt in it but it’s totally dairy free and vegan. Coconut milk thickens and makes the drink very smooth and refreshing but you don’t taste the coconut at all.
Slurp with your glass straw and enjoy!
*Nutritional info from: nutritiondata