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Mango Lassi Makeover

March 01, 2017

Mango Lassi Makeover


Oh sweet mystery of life at last I've found you!  Ok, I admit I'm a little obsessed right now.  Can you ever recall discovering a recipe, restaurant, or snack that made you downright crazy for a time?  Like to the point where you find yourself daydreaming about it incessantly and plotting the next moment you can get your hands on it?  Ok yeah, that's me right now.

The last time I can remember psychotically obsessing over a beverage was in college.  It was before the days when there was a Starbucks on every corner and so on a chance visit to a Starbucks I discovered the Caramel Machiatto.  I was certifiable.  I lived about a 45 minute drive away from the closest Starbucks and I would contemplate skipping class to drive to Pittsburgh and back to get my hands on one. I'm pretty sure my roommates thought I was on crack.

That's how I feel right now about this mango lassi recipe. Where have you been all my life?  Ok, before I go entirely off the deep end let me tell you why I'm so obsessed.  The first time I can recall having a mango lassi was at a favorite dive Pho restaurant in Boston's Chinatown.  I remember it being super sticky sweet and downright delicious but also instantly guilt-inducing.  I mean come on, it was basically a mango milkshake.  Since then I have come to learn that a lassi is an ancient Indian treat that is often credited as being the first yogurt smoothie to have been made anywhere in the world. Research suggests the lassi first appeared around 1000 BC in Punjab and Multan India but the creamy refreshing treat has long been enjoyed in many parts of south Asia – which is why you will often find them on the menus of many different Asian restaurants.  And the lassi was not always sticky sweet but originally more often served as a salty or savory drink.  Who knew?

Recently I discovered a healthful take on the classic lassi that I'm drooling over.  What I'm loving about this made-over version is that while it still satisfies that sweet tooth in me, it also packs a powerful nutritional punch and leaves me feeling satisfied, not guilty. With 25 grams of protein this lassi would even make a great breakfast on the go or post-workout pick-me-up.  It's antioxidant rich, vegan, and gluten free.  The best part is that you can make it right in the mason jar in minutes and be on your way.

1 cup diced frozen mango (or if using fresh, add 1/2 cup of ice)
1/2 cup unsweetened coconut milk (the kind that comes in the can, not the carton)
1 cup greek yogurt
1 T honey
1/4 tsp cardamom

Blitz the mango, ice (if using), and coconut milk in a 24oz mason jar with an immersion blender.  Add remaining ingredients and blitz again until smooth.  Enjoy on the go!



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