A Mango Lassi is a sweet, thick and popular drink served at most Indian restaurants. As I sip one at Bombay Cafe on Pico Boulevard in West Los Angeles, I can’t help but feel the sugar-laden fruit mixed with the tangy bite of yogurt being sucked through my straw. These blended delights are sinfully good. I want to have the same flavor in a smoothie minus some of the thickness and sweetness, and I want it to be easy enough to make that I can whip it up in the blender in those rushed morning minutes.
1/2 cup mango, ataulfo or green, cut into chunks, skinned
juice of one medium orange, fresh squeezed
1 medium peach, sliced with skin on
1 handful (about 1/2 to 3/4 cup) organic baby spinach leaves
1/2 cup plain Greek yogurt
1/2 cup coconut milk
2 teaspoons hemp protein powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon cream of tartar
3 ice cubes
Place all ingredients in a blender. Blend on high speed until smooth and creamy. Pour into a cup and enjoy.
Makes 2 servings
Notes: Do not fret that the color is light green. That means you’ve added fresh and healthy ingredients. Try blending in a handful of strawberries to add a little redness to the color. Some mango lassi recipes call for orange blossom water. I did not include this ingredient because it is not readily available in most grocery stores. However, if you can locate a bottle, feel free to add a splash.
Vegan Option: Replace Greek yogurt with cultured coconut.