One of my favourite recipes from our book and one of the favourites with adults and children at each of our tastings is the Mango Lassi.
I love this recipe because it’s simple, it’s quick and it’s tasty.
Creamy Dairy-Free Mango Lassi
(Lisa’s Mango Lassi from The Alternative Kitchen: A beginners guide to cooking without dairy, soy, gluten, egg or meat. Photo by Emma Hannan)
- 500ml Lisa’s Rice Milk (from the Milk Episode and it is also in our book)
- Flesh from 1 medium sized mango
- 1 tbs of Coconut Yoghurt alternative that is suitable for your diet – see Alternatives below.
Place all ingredients in your blender and blend until smooth. (You could also place all the ingredients in a jug and blend with a stick blender).
Make your own home-made alternative to coconut yoghurt
If you can’t find a suitable coconut yoghurt for your diet, you could replace the Coconut Yoghurt with 1 tbs of Coconut cream and 1 tsp of lime juice.
When looking for a coconut cream be sure to find a can with no additives (it’ll come out creamier if there are no stabilisers as the cream (fat) and watery layers will separate and you can just scrape the cream off the top).
Be mindful to always check labels as companies may change the ingredients and the label from time to time. Also, there have been a number of recalls recently, so if you’ve got a serious allergy or you’re cooking for someone with a serious allergy just check to make sure it’s the right product for you first.
A very versatile recipe
This mango lassi recipe is a favourite in our house with the kids. While we like to make it for breakfasts on the weekends in summer, sometimes we like to shake things up and I’ll make the kids a mango “custard” or ice cream (which is a big hit on the really really hot days;-)
To make the Mango Lassi “Custard” & Ice Cream
It’s really easy. The ingredients and method are the same as above, basically you’re just making it a bit thicker by adding an extra table spoon (or more if you like) of the coconut yoghurt (or cream and lime juice) and extra mango with less rice milk.
The extra mango adds a bit more natural sweetness and the extra coconut yoghurt (or cream and lime juice) helps the ice cream have a creamier texture when freezing (rather than a more “icicle” texture while you’re eating it).
Have a play with the recipe and let us know how you like to make it.
Even more alternatives
If mango isn’t your thing, then you could replace the mango with bananas or berries (eg. blue berry, black berry, raspberry or strawberry – or a blend of the 4) too. Just give it a taste as you go along and if you need a little more sweetness either add more fruit or some natural sweetener which suits your diet (we’ll be talking about natural sweetener alternatives a lot more in Season 2 so if you haven’t joined our mailing list, just enter your name and email address below and you’ll get a copy of our Handy Alternatives chart as well as weekly tips and inspiration for cooking with alternatives and notifications about when our Season 2 episodes are released).