Minty Mango Lassi
This post contains affiliate links. For more information, read my privacy policy.
Mango Lassis have been a staple in my household ever since we first encountered them at a local Indian restaurant in high school. A mellow, creamy fruit smoothie, they’re often made with cucumber, rose, or a variety of herbs or spices like mint or cardamom. The mango variation, however, has always been my favorite. With this Minty Mango Lassi, you can add more or less mango to taste, use whatever seasonings strike your fancy, and substitute coconut milk for the yogurt if you don’t have any on hand or don’t feel like making your own. Either way, it will be a cooling, comforting treat whether you’re looking to escape the summer heat or the fiery burning on your tongue from eating big heaping helpings of Indian food
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Mango Lassi
Ingredients
- 2 whole mango peeled and chopped
- 1 cup coconut yogurt
- 1/2 cup coconut milk
- 2 tablespoons honey
- 1 pinch cardamom pod omit for AIP
- 1 tablespoon mint shredded
Equipment
Instructions
- Combine all ingredients except mint in a blender and puree until smooth.
- Pour into serving glasses and garnish with mint.