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Vegan Mango Lassi
This vegan mango lassi with coconut, rose, cardamom, and turmeric is super tasty, tangy; loaded with immune-boosting nutrients; and is an anti-inflammatory avenger.
Prep Time 10 minutes
Total Time 10 minutes
Ingredients
- 1 1/2 cups (360ml) raw coconut water
- 1 1/2 cup (360g) plain unsweetened coconut yogurt
- 1 tablespoon coconut nectar (or pure maple syrup)
- 1 tablespoon pure rose water
- 1 tablespoon turmeric juice (or 1 teaspoon ground turmeric)
- Pinch of finely grated lemon zest
- 1 tablespoon fresh lemon juice, plus more to taste
- 1/8 teaspoon ground cardamom, plus more to taste
- 2 cups (320g) frozen mango
- Pinch of Celtic sea salt (optional, see notes)
- 1/2 teaspoon probiotic powder (optional, see notes)
Instructions
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Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak the lemon juice to get your preferred level of tang (depending on the yogurt you’re using) and add cardamom to taste.
Recipe Notes
Recipe from Coconut Kitchen by Meredith Baird