RECIPE BY VAL & MANI LATIFI FROM @PLANTBASED.PASSPORT
Creamy and dreamy mango lassi in a form of a smoothie. It's a refreshing flavour to make than the usual acai, pitaya and chocolate! The spices and rose water is a lovely touch that enhances the flavours of the mango and yogurt.
INGREDIENTS
- SMOOTHIE
- 3 cups frozen mango
- 1/2 cup plain vegan yogurt
- 1/2 cup to 3/4 cup unsweetened plant milk
- 1/2 tsp cardamom
- 1/2 tsp rose water
- 5 saffron threads (optional)
- OPTIONAL TOPPINGS
- granola
- fresh mango
- mint
- chia seeds
- dried rose petals
- agave nectar
METHOD
- Place all ingredients in a high-speed blender and blend until smooth, creamy and lump free.
- Pour into your favourite Coconut Bowl and top with your choice of toppings.
- Enjoy!
VAL & MANI LATIFI | @PLANTBASED.PASSPORT | WWW.PLANTBASED-PASSPORT.COM
Val and Mani Latifi run Plant-Based Passport—a food and travel blog. They live in Houston, Texas with their crazy rescue pug Mango. Practicing attorneys by day, they’ve traveled to thirty-three countries and five continents. The two of them recreate and veganize dishes they’ve sampled abroad, as well as dishes they grew up eating.
