This raw mango lassi is sweet, tangy and creamy – everything a perfect mango lassi needs to be.
Drinking mango lassi is always my favourite thing about eating out at Indian restaurants, so I decided it was time to make a raw version.
I’m currently knee-deep in mangoes, partly because it’s mango season around here (oh, blessed mango season!) and partly because I’ve been buying them by the tray-full, while I can.
Mangoes are only available where I live for about three months every year, so I’m always determined make the most of this short-lived season of bliss.
Did I mention that I love mangoes? Love, love, LOVE mangoes. Quite possibly my favourite fruit. Ever.
Almost enough to make me want to move somewhere I can get mangoes all year ’round. Like my own tropical island, maybe?
Sigh. A girl can dream. And, she can eat mangoes, which is almost as good.
I’ve been having mango pudding, mango smoothies, mango fruit salad, mango au naturel and, of course, raw mango lassi.
Lots of raw mango lassi.
Minus the Indian food.
Because now that I can make my own raw vegan mango lassi, I don’t need Indian food as an excuse to drink this delightfully decadent drink any time I feel like it.
Full of flavour, and fresh, whole ingredients. So tasty and sweet.
It’s like dessert in a glass.
Mmmmm, raw mango lassi for breakfast, lunch and dinner.
Think I might be addicted.
Mangoes Anonymous, anyone?
- 1 med (350g) mango, peeled, seeded and diced
- 1 med (140g) banana, peeled
- ½ cup (70g) cashews
- 3 (50g) medjool dates
- 3 tsp lemon juice
- pinch salt
- 1 cup (250ml) water
- 1½ cups (250g) ice
- Ground nutmeg or cardamom to garnish (optional)
- Add everything (except for the nutmeg) to the blender and blend at high speed until smooth and creamy.
- Pour into glasses and drink.
During: 5 mins
- I used cashews for their neutral flavour and relatively low fat content (for a nut anyway). You could replace it with any similar nut or seed, like macadamias, or maybe brazil nuts. Anything with a stronger flavour may overpower the subtle flavours of the mango and banana. I did try hemp seeds, which have a really strong flavour, and it changed the experience completely (not in a good way, although it was still nice).
- If you want to reduce the fat content, you can try reducing the amount of cashews. I did try reducing it, and eventually the lassi lost its creamy, satisfying flavour, so have a play with it and see if you can find a balance you like.
- I have found chunks of date in my finished smoothie a few times (kind of a bonus), so just make sure to blend everything thoroughly.
- The lemon juice gives the mango lassi its yoghurt-like tangy taste. If your lassi doesn’t taste right to your tastebuds, try adjusting the amount of lemon juice – try 4 tsp if you want more tang and 2 tsp for less tang.
- Go easy with the salt. I use the tiniest pinch I can manage, because my tastebuds are very sensitive to the taste of salt, and I found that it overpowered the flavour very quickly.
- I use pink Himalayan crystal salt in my dishes because it contains lots of trace minerals that are good for you, and apparently it tastes better too. So if you’re going to use salt at all, the pink stuff is the best!
- The garnish is completely optional. I only had nutmeg on hand when I was experimenting, and it worked quite well, but I think cardamom would be perfect. Normally I just drink it straight.
- If you don’t want to use ice, you could freeze your fruit beforehand. Don’t use too much frozen fruit, or it may not blend properly, and you’ll end up with chunks of nuts or dates.
Having decided that I wanted to make a raw mango lassi with my mango bounty, I went looking for recipes online, as per usual.
But instead of looking for raw mango lassi recipes, I went looking for the traditional recipes, and then used those as a basis for my creation.
You see, I’ve discovered something very cool recently. I can make up raw recipes out of thin air… and they work!
How long have I been doing this raw food thing – three years now – and I’m finally getting the hang of it.
I know what ingredients to use to make something creamy, something tangy, something sweet. All I need is an idea to spark me off, and I can whip together an amazing concoction like this.
Don’t get me wrong, I still have disasters, but they’re less drastic, less often, and I always learn something really useful. And sometimes I even make even better things as a result.
I can remember back to a time maybe 10-15 years ago when any time I experimented it was awful. I learned to follow recipes to the letter, and not be adventurous.
Now not only do I quite often stray from the recipe, I’m making up my own recipes, and they work. Awesome!
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Have an awesomely delicious day!
~ Nikki, Eating Vibrantly