Think of a mango lassi that took a detour via the tropics: yoghurt gives tang, coconut milk adds a soft richness. A little honey rounds it off.
1
mango wedge ripe
2½ tbsp
natural yogurt
5 oz
canned coconut milk drinking coconut milk or light coconut milk
½ tsp
honey to taste (optional)
Garnish: No garnish · Ice: Served up, no ice
Thick and velvety, sweet and tropical with a light yoghurt tang and a coconut finish.
The combination of mango and yoghurt is familiar from the Indian mango lassi, and it works because the tang of the yoghurt balances the sweetness of ripe mango. Coconut milk makes the texture fuller and brings a mild coconut aroma. Mango contains vitamin C and provitamin A, and yoghurt adds some protein, so the glass is fairly filling. If the mango is very ripe, you can skip the honey entirely.
Yes, use a plant-based yoghurt and replace the honey with maple syrup.
Yes, frozen mango chunks make it thicker and colder, add a splash more liquid if needed.
Yes, but it is quite rich, so dilute it with water or use a light version.
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