Mango Ginger Lassi

Lassis don’t need any specific season or time of the day to be enjoyed. Any time is a good time for this healthy, nutritious, and so delicious Indian yogurt drink. This mango ginger lassi is proof that good things don’t always take a lot of time to prepare. Spices and ginger give it some well rounded zest and add to the Indian flavor. So good, quick, and easy!

You will need:

• blender or
• high speed blender, if you want to make the yogurt yourself

Ingredients:

For the blender:

• 1 ripe (!!!) mango, peeled, seed removed or 1 1/2 cups (200 g) frozen mango
• 4 medjool dates, pitted
• 1 walnut-size piece fresh ginger
• 1 1/2 cups (360 ml) homemade probiotic yogurt or store bought unsweetened plain vegan yogurt
• 1 cup (240 ml) plant based milk, or more if you like it on the thinner side (see notes!)
• pinch of Celtic sea salt
• 1 tsp maca powder (optional)

To sprinkle on top and garnish:

• 1/2 tsp freshly crushed cardamom seeds (only the seeds, not the pods)
• ground cinnamon
• fresh peppermint (optional)

Preparation:

Place all the ingredients, except cinnamon, cardamom, and peppermint into your blender and blend on high speed for about 1 minute. The lassi should be very smooth. Don’t blend too long, because it will warm up. You can always put it in the fridge to chill, but who wants to wait for this treat?!

Pour the lassi into 4 glasses (or refill yours a couple times like I did), sprinkle cinnamon and crushed cardamom on top, and garnish with some fresh mint. Take a picture and enjoy!

Notes: 

• If you like it sweet, you can add some maple syrup. I don’t think it’s necessary!
• Instead of plant based milk, you can use up the liquid part of a can coconut milk that was not needed in other recipes like Cashew Mini Cheesecakes or Fluffy Chocolate Cupcakes
• You can use a mortar and pestle to crush the cardamom seeds or just your good old rolling pin.