Creamy and dreamy mango lassi in a form of a smoothie. It's a refreshing flavour to make than the usual acai, pitaya and chocolate! The spices and rose water is a lovely touch that enhances the flavours of the mango and yogurt.
3 cups frozen mango
1/2 cup plain vegan yogurt
1/2 cup to 3/4 cup unsweetened plant milk
1/2 tsp cardamom
1/2 tsp rose water
5 saffron threads (optional)
dried rose petals
Place all ingredients in a high-speed blender and blend until smooth, creamy and lump free.
Pour into your favouriteCoconut Bowland top with your choice of toppings.
Val and Mani Latifi run Plant-Based Passport—a food and travel blog. They live in Houston, Texas with their crazy rescue pug Mango. Practicing attorneys by day, they’ve traveled to thirty-three countries and five continents. The two of them recreate and veganize dishes they’ve sampled abroad, as well as dishes they grew up eating.
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