Mango Lassi is the perfect beverage to go with a spicy curry, and it is really easy to make! The only special ingredient you will need is rose water, and it is readily available at Indian grocery stores, most health food stores, or online:
Start by peeling and cutting up your mangos. You want 360 g, which you should get from 2 good size mangos. I actually got a bit more than that from these two, but I ate it!
Next, add 3/16 tsp salt to 50 g (1/4) cup sugar and whisk them together:
Place your blender jar on your scale and zero it:
Add eight ice cubes and then enough water to equal 240 g total. If you do not have a scale, put the ice cubes in a measuring cup and add water to equal one cup.
Zero the scale again, and add 360 g (1 1/2 cups) of Silk plain yogurt alternative:
Put your blender jar on the blender base, and add the sugar mixture:
Then, add the mango and 1/4 tsp of rose water. I recommend measuring the rose water away from the blender jar. It is really easy to pour out too much, and even a little extra can overpower the mango flavor.
Put the lid on your blender, and blend until smooth:
Pour over ice:
Vegan Mango Lassi
Make delicious vegan mango lassi at home!
- 360 g (2 large mangos) Mango Chunks
- 50 g (1/4 c) Sugar
- 1.2 g (3/16 tsp) Salt
- 8 Ice Cubes
- 1.2 g (1/4 tsp) Rose Water
- 360 g (1 1/2 c) Silk Simply Plain Yogurt Alternative
Peel the mangos and cut them into chunks.
Whisk the sugar and salt together.
Put your blender jar on your scale and zero the scale. Add eight ice cubes, then add enough water to equal 240 g. If you don't have a scale, add the ice cubes to a measuring cup and add enough water to equal one cup.
Zero the scale again, and add 360 g (1 1/2 c) of the Silk yogurt alternative.
Place the blender jar into the base and add the sugar mixture, mango chunks, and rose water.
Put the blender lid on tightly, and blend until smooth. Pour over ice and serve immediately.