Whenever I go to our local Indian restaurant, I order a mango lassi. Its smooth texture and wonderful flavors are a real treat.Â Little did I know until I went online that lassis are often part of the ayurvedic tradition, and since I am on an ayurvedic program, this is perfect, maybe even instinctual! I decided to make my own lassi when I was able to find ripe, organic mangoes during the warm spell we had a couple of weeks ago.Â See recipes below the information from the link below.
From http://www.wisegeek.com/what-is-a-lassi.htm. (direct quote) Lassi is a traditional chilled beverage from India that is made with yogurt or buttermilk and an assortment of flavorings. Many Indian restaurants offer the drink on their menus, since it is a popular accompaniment to spicy Indian food…According to historic texts, lassi and its various forms have been prepared for centuries. Special versions with ingredients like honey are used in some Hindu rituals, and ayurvedic++ practitioners may prescribe lassi to treat specific conditions. One of the most common ingredients in the drink is toasted cumin, which is supposed to help the digestion. Other special ingredients may be used in ayurvedic beverages as well, depending on the patient’s condition.
++Ayurveda is the oldest healing system from India based on body constitutions.
See my review of the Three Season Diet by Dr. John Douillard ( and also my article on “Ayurvedic Food Choices”
Sassy Lassi I
Utensils: Cutting board & knife; blender or food processor
Prep. Time: 5-7 minutes
Cooking Time: None!
Categories: Vegetarian/Dairy, GF, NSA
Small Greek yogurt* (5.3 oz.) or regular yogurt*
1/2- 3/4 cup of almond milk or coconut milk (unsweetened!)
1/2- 3/4 ripe mango, peeled & chopped+
Dashes of any combination of these: cinnamon, nutmeg, cloves, cardamom, cumin, & ginger powders
Place all ingredients in blender and buzz until smooth.
*If you use Greek yogurt, the mixture will be thicker and you may need 3/4 cup of almond or coconut milk.
+Peeling and slicing a mango can be tricky. Be sure it is ripe and then cut from top to bottom, peel away the skin and then carefully cut away the flesh until you hit the large pit.
Also, if you need the lassi to be a little sweeter, feel free to use stevia or a little maple syrup or honey, but not much! If your mango is really ripe, you won’t need the added sweetener
Variations: To make this a mini-meal, feel free to add some protein powder and/or flaxseed meal. Sprinkle unsweetened, toasted coconut shreds on top, as the photo shows. Also, try different soft fruits, such as bananas, peaches, plums, kiwi, etc.
Sassy Lassi II-Vegan
Same Utensils, Prep Time & Cooking Time, but this is a vegan lassi.
one cup coconut milk (or almond milk or other non-dairy “milk” beverage)
1/2-3/4 ripe mango, peeled and diced
Dashes of any combination of these: cinnamon, nutmeg, cloves, cardamom, cumin & ginger powders
Toasted, unsweetened coconut shreds
Place all in blender except for coconut. Buzz until smooth. This will be a thinner lassi because there is no yogurt, so you may want to use more mango to thicken it. Top with toasted coconut.
Variations also apply to this vegan lassi, but the protein powder would be egg & dairy free. Also, use maple syrup or stevia, not honey, if you decide to sweeten & still keep it vegan.