Shall I compare thee to a summer’s day?
Thou art more nubile and more bountiful
Heavy clouds fall and shade the spring lit way
While summer heat rises, a sentinel
Thunderstorms shake loose torrents of gray rain
Thoughts of picnic and outdoor leisure fade
The air absorbs heat and winds blow in vain
Forest fires rage and form barricades
But thy flesh is juicy and ever sweet,
Nor lose it flavor or zest over time
Nor does it fade or grow white in the heat
When mixed with spices and yogurt it shines:
So long as cooks can blend, and mouths can taste,
So long lives mango, and mango tastes great.
Mango Lassi (paleo, AIP, vegan)
Prep time
Total time
I love mango lassis, but haven't been able to find many dairy-free versions - coconut yogurt is a simple fix (you can use store-bought or homemade), and adding extra lemon cuts the sweetness of the mango for a refreshing and healthy afternoon pick me up!
Author: Julie Hunter
Recipe type: Paleo, Autoimmune Protocol, Vegan
Cuisine: Indian
Serves: 3
Ingredients
- 2 ripe mangoes
- 1 cup coconut yogurt
- 1 cup coconut milk
- ⅛ tsp sea salt
- juice of ½ lemon or 1-2 tb apple cider vinegar (season to taste, mango is too sweet for me so I like a lot of acid)
- 1 tsp cinnamon (optional)
- mint & cinnamon sticks for garnish
Instructions
- Peel & cut mangoes.
- Blend with other ingredients (I used an immersion blender) and season to taste.
- Pour into glasses and garnish with mint & cinnamon.
This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.
This sounds so yum! I usually find mango lassi too sweet, but I like that you balanced yours with lots of acid (and no added sugars!!)
P.S. I just moved to the mainland and it’s been on my list to email about future food gatherings. Wooo!
Ooh yay!! I’m back this weekend, keep me posted! 🙂 Also yeah I always thought it was silly to add sugar to mango lassis, even before my healthy-ish days.