Here's the thing about mangos—I love them far too much. Though, it's certainly a one-sided relationship because I can't touch their skin without having an unbearable allergic reaction. I'll spare you from all the puffy details. Just know, I've watched too many videos of people peeling mangos as some tropical jealousy washes over me. I'm lucky enough (so lucky) to have met a couple people that’ll cut up fresh mango for me. And, there's always the frozen route.
Despite these obstacles, one of my favorite summertime treats is a cool mango smoothie. Throw in some coconut yogurt, and you've got a lassi. Take it a step further with some gold rum, and you’ve got an Oh-So Luscious Dairy-Free, Rum-Mango Lassi.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1¼ cups peeled fresh (or frozen, thawed) mango
- ½ cup gold rum
- ¼ cup fresh lemon juice
- ¼ cup agave nectar
- 2 tbsp coconut yogurt
- Pinch of kosher salt
- ½ teaspoon chili powder, set aside extra for serving
- Mint or rosemary sprigs (for garnish)
Directions
1. Purée mango, rum, lemon juice, agave nectar, coconut yogurt, salt, and ½ tsp. chili powder in a blender until the nectar dissolves.
2. Add 4 cups ice and purée until mixture is smooth. If you prefer a thinner lassi, add up to a ¼ cup of coconut milk or water.
3. Divide lassi among glasses. Garnish with a sprig of mint and dust with chili powder.
To keep it green, sip away with a compostable or reusable straw.
Veganized from Bon Appétit’s Frozen Rum-Mango Lassi recipe.
Also by Holly: These Detox-Friendly, Eco Cleaning Tips Are All You Need For A Sparkling Kitchen
Related: Rooftop Rhubarb Cocktail With Sustainable Vodka & Homemade Syrup
Refreshing Minty Watermelon Cocktail
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Photos: Holly Ratcliff
