Cardamom & Coconut Mango Lassi

I’m drowning in mini bundts, scones, and a host of other baked goods over here.  I’ve been tackling testing for the farmer’s market with full force lately and it has led to a pile up of baked treats.  Though I don’t want to share any specifics yet, I will be able to offer a wide variety of gluten free/vegan baked goods at the market this year.  I think I held off on testing last year as the market sort of happened without a lot of notice and I was doing good just to keep up from week to week.

Since there are a lot of sweet things laying about, tempting me to indulge, I started craving something light and refreshing.  An impulse purchase at the store last week left me with a large, perfectly ripe organic mango.  I could have eaten it straight up, but I went a bit further and made a mango lassi.  If you’ve never had a lassi, it’s essentially an Indian yogurt drink sort of like a smoothie.  It really only requires 3 ingredients, but I decided to amp it up a bit with a sprinkle of ground cardamom.  I enjoyed it as a mid afternoon snack, but it can easily work for a light breakfast.

Cardamom & Coconut Mango Lassi
notes: the lassi is best served cold, so if you have time to think ahead, chill your mango for several hours before making it.  You can also chill the lassi in the fridge after making it.  Just make sure to stir it up before you drink it.  

flesh from 1 large mango (about 1 cup mango pulp)
1/4 cup coconut milk (I used coconut milk from a carton, not a can)
1/4 cup plain yogurt (coconut milk yogurt works well here)
good pinch of ground cardamom

drizzle of honey or agave (optional)
toasted coconut (optional)

Combine the mango, coconut milk, yogurt, and cardamom in a blender and blend until smooth.  Serve with a drizzle of honey or agave and a bit of toasted coconut if desired.  Makes 1 large or 2 small servings.