Mango Lassi [Dairy free, Gluten free, Paleo, Sugar free, Vegan]
If you ever travel to magical and mystical India, and require a cooling and refreshing drink to quench your thirst in soaring heat temperatures, then a Lassi, is what you order, with great gusto!
Lassi (pronounced [ləs-siː]) is a popular traditional yogurt-based drink from the Indian Subcontinent. Lassi is a blend of yogurt, water, spices and sometimes fruit. Traditional lassi (a.k.a., “salted lassi”, or simply “lassi”) is a savoury drink, sometimes flavoured with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices. Salted mint lassi is highly favoured in Bangladesh.
The regular cumin, mint and salted lassi will always remain my favourite, much like the savoury relish of cooling raita or tzatziki. Being dairy free is not an excuse to avoid this, in fact, with a bit of innovation, it can be just as good as the original. Since 2013, dairy free raita (with cucmber) is a regular meal enhancer for my Indian foods, and I often eat it without accompaniment of other food, like one would eat tzatziki. 🙂
This is MY to go to recipe to make your own “Yogurt”. It never fails me. The trick is to use thickened, sugars-free coconut cream that has chilled for at least 24 hours in the refrigerator. You scoop out the thickened cream (it amounts to about 1 full cup) carefully, without allowing any of the water to interact with the yogurt 🙂
1 can (400m) of full fat coconut cream (sugar free)
juice of half a fresh lemon
juice of half a fresh lime
Optional: salt to taste
Mix all the ingredients well to combine. You may add fresh fruit as desires, or to make raita, add freshly grated or finely chopped cucumber, a few sprigs of fresh mint leaves chopped, and half a teaspoon of roasted cumin seeds, cracked by rolling over with a rolling pin. Mix all the ingredients together and refrigerate.
Ordinarily, a lassi is a drink, which I make with adding half a cup of iced water or ice cubes to the blending process. This make was thicker, an eat with a spoon variety, which is really scrumptious in taste and refreshment.
250ml-300ml chilled, thickened coconut cream (sugar free)
120g-150g fresh ripe mango flesh, peeled and chopped
juice of ½ fresh lemon
juice ½ fresh lime
a pinch of cardamom powder (or ¼ tsp if you prefer)
a touch of raw honey if more sweetness is required
if you would like a drinking consistency, add chilled water or ice cubes.
- Scoop out the thickened coconut cream from the chilled can of coconut cream.
- Add it to a high speed blender with all the other ingredients.
- Blend for up to 2 minutes to combine all the ingredients.
- Decant into a drinking glass and drink/eat immediately.
- You may refrigerate up to 24 hours.