If you like smoothies and mangos, you’re probably going to love this one. This Lasse takes the traditional ingredients and bumps it up a notch. Instead of yogurt, I like to use sour cream (incidentally that’s how I make my curry), and instead of granulated sugar, I use wild honey and the coconut milk seems to bring everything together really well.
1 c mango, peeled and diced
1½ c coconut milk
1 tbs sour cream
2/3 tbs wild honey
1/4 tsp ground cardamom
Shelled pistachios (optional)
Pinch of cardamom (optional)
Add the first 5 ingredients to a blender. Puré until smooth. Pour into your glass, sprinkle with a little extra cardamom and pistachios and enjoy.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
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