Mangoes are in season now where I live. I feel a little envious of people that live where they grow and can have a mango tree in their yard. At the time of writing mangoes outside of mango season can go from $1-$2 each but currently I picked some up for $.50 each!! So of course I got a case load. Don’t worry though, they certainly did not go to waste in my household. I’m so incredibly happy for that and I’ve been making mostly mango lassis out of them and eating some raw and also in salads.
The mangoes I bought come from Mexico. There are many different varieties of mangoes that grow in the tropical regions but regularly we have 1 or 2 varieties and sometimes 3 in our major stores (We’re so deprived!). Which are the red and green ones which are labelled “mangoes” you know because that’s the standard. Then we have the Ataulfo mango which is a special one available at a certain time of year (spring to fall) then you might be lucky enough to snatch up the Alphonso mangoes. You may also be fortunate if you can travel to a big city that has an international market or maybe you live in or close to a city that has a specialty store that carries other varieties. You know, If you don’t have the money to travel to different places in the world to experience the abundance of plants this planet has to offer. Which let’s face it, if you’re in my boat we’re going to be travelling locally. Now, alternately we have the choice to buy frozen mango chunks or canned mango in syrup but if you’ve been following me for any amount of time you may have noticed a trend and that is that I like to go with fresh ingredients first. The frozen mango is for winter time when I can’t get fresh if I crave a mango but I think that’s another post.
If you’ve never heard of a lassi before it is a drink that originates in India, and to equate it with something in the western hemisphere it would be like a shake or a smoothie.
I think I found a wonderful way to have a plantbased lassi for those who cannot or will not have animal based ingredients. Traditionally a lassi is made with a fruit like mango or strawberry, milk, yogurt and honey that you can add spices like cardamom or even rose water (that would pair nicely with strawberry) but you can replace the milk with coconut milk (which I think complements mangoes nicely) and a coconut or other plant based yogurt that is coconut flavoured. I found a wonderful organic, fair trade and non-GMO coconut milk that is lemongrass-ginger flavoured (use it if you can get it otherwise use plain or you can try to infuse the coconut milk yourself) by Cha’s Organics (no affiliation, I just like their product) I think it adds a pleasant dimension to this mango lassi. If you would like an extra kick try adding a 1/2″-1″ piece of fresh ginger to the mix. I do add raw honey to the mix as I love the antioxidant and healing benefits as well as the taste so if you’re opposed to raw honey then don’t add it the mangoes can be plenty sweet enough.
To start, slice the mango on either side of the large pit that is in the middle:
I then like to trim the skin from around the pit to get to the pulp and cut the tender pulp into the blender. The kids then like to eat the remaining bits that are on the pit and since the pit can be as large as the palm of your hand there’s no choking hazard for little ones. It’s just difficult to hold onto it!
Next, I like to cut it into cubes like this:
then press on the back and pop it out like this:
I find it makes it easier to hold onto it as I cut away the chunks into the blender:
Then add the remaining ingredients:
and process until silky smooth!
Mango Lassi Change-up
A plantbased version of the traditional lassi for a cooling summer reprieve
- 2 large mangoes
- 1 cup plant based coconut yogurt
- 1 can (400 ml) coconut milk
- 1 tablespoon raw honey (optional)
- 1, 1″ piece of fresh ginger (optional)
Peel the mango as shown above. Place all ingredients into the blender and blend until silky smooth. Enjoy!