This oldie blog recipe just got a makeover! Mango Lassi used to be my favorite thing to order at Indian restaurants back in the day (yep, that would be have been me and all the five year-olds at the table ;) ). When I went dairy-free it was definitely an experience I found myself missing out on, so it was naturally one of the first recipes to appear on the blog. But as is the case with most of my oldie recipes, the time has come for it to get a face-lift and a makeover.
This smoothie is super special to me, obviously because it tastes amazing, but also a smoothie that prompts spontaneous singing is always great (mellow yellow anyone?)(ok, I’m a cheeseball for even mentioning it, but couldn’t resist.. Spontaneous corny Donovan moment at its finest :)). The original recipe I had on here was one I threw together from some ingredients I had on hand at the time. But having re-visited this recipe recently I found my taste has changed somewhat so I tweaked it and now this delicious drink turned into one of my favorite drinks ever!
I’ve been having this for breakfast a lot lately and can’t get enough. It’s thick, smooth, mango-y, creamy, and lightly spiced to remind you of the Indian heritage of this beautiful drink. And I find it such a refreshing and nourishing way to start the day. And that beautiful yellow color never fails to make me happy.
An instant, dairy-free version of the traditional Indian mango yoghurt dessert drink. Refined sugar-free.
- ½ cup non-dairy milk (I used unsweetened vanilla almond milk)
- Heaping ½ cup frozen mango chunks
- 2 tbsp raw cashews
- 1½ tbsp maple syrup (or agave, coconut nectar, brown rice syrup, etc.)
- 1½ tbsp lemon juice
- dash of salt
- tiniest pinch of cardamom and turmeric (less than an 1/8 tsp each)
- Place all ingredients in a blender and blend until smooth. Add more milk if you want it less thick. Enjoy!
Disclaimer: this post contains an affiliate link to coconut nectar.