I love mango lassis as much as the next girl, but sometimes, you have to switch things up.
Case and point? This blood orange mango lassi. I’ve been on a blood orange kick lately, and so I decided to marry two of my food obsessions and create one delicious beverage. I also topped it with coconut because, why not? Toasted coconut flakes make most things better.
A key component to this recipe is the cardamom. It’s subtle enough to not overwhelm the citrus-y blood orange and tropical mango flavors, but noticeable enough to take the flavor profile to the next level. I also like how it tastes with the coconut milk.
The original recipe did not call for yogurt, but I added some Greek yogurt in at the last minute to thicken up the mixture a little. If you like your lassis on the lighter side, though, I’d leave that out.
I listened to this song on the way to work today and it got me ready for the week ahead. If you make this lassi, it will probably have the same effect.
Blood Orange Mango Lassi (adapted from The First Mess)
2 small-medium blood oranges, peeled + chopped
1 cup frozen mango chunks
2 pitted medjool dates
1/2 teaspoon ground cardamom
1/4 teaspoon vanilla powder/extract
1 cup cultured coconut milk/coconut yogurt
1/2 cup plant milk (I used almond)
1/4 cup Greek yogurt
tiny pinch of sea salt
Toasted coconut shavings for topping
Combine all of the ingredients in an upright blender and blitz on high until completely smooth. Garnish with a blood orange peel and the toasted coconut shavings.