Vegan Mango Lassi
This vegan version of a Mango Lassi will make you addicted – it's a hit as a refreshing breakfast, tasty desert or snack in between meals!
Equipment
- 1 blender
- 1 Cutting board and knife
- 1 Citrus press
Ingredients
- 500 g mangoes fresh or frozen
- 400 ml coconut milk creamy
- 600 ml rice milk or oat milk gluten-free
- 60 g Medjool dates
- 3 tbsp lemon juice freshly squeezed
- ¼ tsp cinnamon ground
Instructions
- Pit the Medjoul dates.
- Peel, core and dice mangoes.
- Puree the rice milk and Medjoul dates in a blender until the dates are very finely pureed and no pieces are visible.
- Add all the other ingredients and puree the lassi until creamy.
Notes
The recipe also works as ice cream. Just leave out the rice milk and use frozen fruit. If you can't find frozen mangoes, freeze them yourself. Refrigerate or even freeze the coconut milk to set. Blend the frozen fruit first, then add coconut milk so the ice cream is creamy but still firm.
Nutrition
Calories: 384kcalCarbohydrates: 49gProtein: 4gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 72mgPotassium: 537mgFiber: 3gSugar: 34gVitamin A: 1376IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 0.2mgVitamin C: 51mgVitamin E: 1mgVitamin K: 6µgCalcium: 58mgCopper: 0.4mgFolate: 72µgIron: 4mgManganese: 1mgMagnesium: 65mgPhosphorus: 119mgSelenium: 1µgZinc: 1mgCholine: 20mgNet Carbohydrates: 46g