Dairy-free mango lassi with mint

A lassi built on coconut yogurt and coconut milk keeps the cool, creamy body that makes this drink feel like a real indulgence. Five minutes in a blender and it is done.

Mango is a source of vitamin C and vitamin A, which support the immune system and the everyday repair of skin and tissue. The coconut base brings creaminess and a good fat that makes this feel rich and satisfying. The mint, stirred in or scattered on top, lifts the whole thing with something fresh.

Pour it into a tall glass, top it with mint, and drink it slowly on a warm afternoon. A creamy, fragrant treat like this is worth pausing for.

Ingredients

• 2 mangoes, peeled and chopped
• 1 cup coconut yogurt (in place of the dairy yogurt a traditional lassi uses, which is not Core)
• 1/2 cup coconut milk
• 1 tablespoon honey
• 1 tbsp shredded fresh mint, to garnish
• (the pinch of cardamom in the original is omitted, since cardamom is a seed-spice and not Core)

Method

Put everything except the mint into a blender and blend until smooth. If you prefer it without yogurt, use extra coconut milk in its place.

Pour into glasses and top with the shredded mint.

*Adapted from a-clean-plate*

*Lower-sugar note: the sugar here is the mango, not added sweetener. For a lighter serving, use a smaller portion, or blend in a splash of water or coconut milk to stretch the batch so each serving carries less.*