Lassi is a cooling drink from Punjab, Northern India used as a nice contrast to both the weather and spicy food. It is yogurt based and is blended with water and often fruit, honey and/or spices like cardamom. It is believed that the Lassi originated around 1000 BC, making it a kind of ancient smoothie. According to Ayurveda, an ancient Indian system that categorized foods according to different external climates and internal temperance, Lassis are very calming to the stomach and can aid in digestion.
Here I wanted to try a dairy-free version so I used yogurt made from coconut milk along with some coconut water to help everything blend and add in natural sweetness. I used mango as the fruit because they go well with the coconut and they are a very authentically Indian choice, after all they were called the “food of the Gods” in the Vedas- Hindu holy writings from 4000 BC. Adding in a squeeze of lime juice makes it extra tropical flavoured, or a pinch of cardamom would be a delicious and traditional option. 
- 1½ cups frozen mango
- 1 cup coconut yogurt, unsweetened
- 1 280 ml bottle coconut water (just over 1 cup)
- ¼ lime, squeezed
- Optional: a pinch of cardamom or a drizzle of honey
- Place all the ingredients in a blender and blend until smooth.
Coconut Mango Lassi