I am pretty in love with mango’s. The best mango I have had in somewhat a recent time, was back home in Kona. Mom and I went to the farmers market and of course, she knows everyone. One of the guys there has a mango farm and he was showing several different types of mango’s. Don’t ask me which ones they were, I don’t remember, but I do remember one in particular.
He said “wanna have a mango smoothie” ..”Uh, sure!”. So he takes this small mango the size of his palm and he begins to squish it and squeezes it between his hands for a few. I was kinda shocked at what he was doing…squishing and smashing a gorgeous piece of fruit. But then he handed me the mango, snipped the tip and there I had…a mango smoothie.
I am in love with this mango lassi! I first heard about it when Shanna from Pineapple and Coconut told me about it. We met when she was visiting Cali for her friends wedding…read about it here…there was an elephant. That’s all I’m saying.
Ever since she was telling me how amazing this mango lassi was, I kept uhh…
stalking visiting her blog waiting for the recipe. Finally she posted it not too long ago and just as I thought..it is pretty amazing.
The only thing I added different was rose water, which I think kicked it to high gear. I still have a bottle of rose water from another rose drink I made and need to find more ways to use it. If you can get rose water, buy it. A little goes a long way but the floral flavor is amazing.
- 1 1/2 cups frozen mango
- 3/4 cup low fat Greek yogurt
- 1/2 c light coconut milk
- 1/2 c coconut water or regular water
- 1/4 tsp cardamom
- 1 Tsp honey
- 1 Tsp rose water
- Coconut for garnish
Blend all ingredients together in a blender until thick. Added more water if needed. Taste for sweetness.
Garnish with shredded coconut.
5 WW points/serving