Mango Coconut Lassi (Vegan, Paleo, AIP)

 

Lassi is a traditional North Indian yoghurt drink which is highly refreshing on hot, summery days.  Most common is the plain sweet lassi with only added sugar and no flavor.  The thick sweetened cream on top used to be the best part for me. Yum! Mango lassi is a popular, modern variation of this traditional lassi where fresh or frozen mango pulp is added to give a most delectable combination of yoghurt and sweet ripe mangoes. In the US, Mango lassi can be found in the menus of most Indian restaurants.

Being dairy free, I had been missing my lassi!  But not anymore! Coconut yoghurt to the rescue!  I make coconut yoghurt at home now – I recently posted the recipe for the same. You can buy my video for homemade coconut yogurt – https://youtu.be/ooALMZLw61k?si=87ctb1pC4HthOUZC

You can also buy coconut yoghurt from most organic supermarket stores.

Since Mangoes have been in season (Oh how I am loving it!), now was my chance to try making a mango lassi with my new found love, ‘coconut yoghurt’!  I decided to add a few frozen mangoes too to give it a nice creamy consistency.  I added a tiny piece of raw turmeric to give it a healthy, anti-inflammatory boost!  Yum!

Happy Memorial Day weekend folks. Maybe you can make this delicious mango lassi this long weekend 🙂

 

Mango Coconut Lassi (Vegan, Paleo)
Author: 
Recipe type: Drinks, Breakfast
Cuisine: Fusion
Prep time: 
Total time: 
Serves: 1
 
A delicious drink made with fresh mangoes and coconut yoghurt with a tinge of turmeric
RecipeIngredients
  • ½ cup fresh mango pieces ( you can also use fresh or frozen mango pulp)
  • ½ cup thick coconut yoghurt ( homemade coconut yoghurt or store bought)
  • ½ cup coconut milk or water
  • ½ inch piece of raw turmeric root or ¼ tsp organic turmeric powder (optional)
For topping:
  • fresh mango pieces
  • dried shredded coconut / coconut flakes
RecipeInstructions
  1. Blend everything together in a high powered blender till you get a creamy smoothie. Serve chilled topping with fresh mango slices and shredded coconut!
Notes
I used homemade coconut yoghurt which I make using homemade coconut milk, probiotic capsules and tapioca starch. If the mango is ripe, you don't need to add additional sweetener. But if you desire, you can add some light maple syrup

(Visited 1,620 times, 1 visits today)
https://cook2nourish.com/aip-indian-fusion

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.