Vegan Mango Lassi

When I was studying in London my junior year of college (long before my vegan days), I lived in a neighborhood that had some of the best Indian restaurants in the city, and that’s saying something, because London has some pretty amazing Indian food.  Unfortunately, I was still a pretty picky eater back then, and having had no experience with Indian food, I never reaped the reward of being within walking distance of such culinary greatness.

I did have the opportunity to go to one of the restaurants when a good friend, who was studying in Italy at the time, came for a visit.  I happened to be really sick the weekend she came, so spicy food (or any food for that matter) was the last thing on my mind.  Since I had no interest in eating anything myself, I was happy to go along with her to one of the Indian restaurants that she was really excited to try.  Adventurous little devil that I was, I ended up getting some rice and a sweet lassi, which was pretty exotic for me at the time – the lassi, not the rice!

I was instantly in love.  It reminded me of a type of yogurt that I’d loved when I was little.  It wasn’t until I moved to Los Angeles that I actually started eating Indian food regularly, and I always got a sweet lassi with the meal.  Then I tried a mango lassi, which was off the charts good.  When I was vegetarian that still worked, but once I cut out dairy the mango lassi sadly left my life.

Fortunately, it’s super easy to recreate at home.  And when I say easy, I mean embarrassingly easy.  I can’t swear to this being an authentic version, but it sure is tasty!

Vegan Mango Lassi

makes about 4 small or 2 large glasses

1 3/4 cups cultured coconut milk (see Notes)

1 cup frozen mango

1/4 teaspoon ground cardamom

Put all ingredients into a blender, and blend until smooth.

Notes: I used vanilla flavored cultured coconut milk, but this would also work with plain.  I think it would probably also work with the coconut milk kefir, but if you can’t find either of those products, you could use regular non-dairy yogurt.  I would thin it with some soy milk until you get the consistency you like.