You guys can we all join hands and sing a collective ahh at the coming of this perfect May weather. Usually at the start of autumn I have doubts as to whether spring really is my favorite season, but then May rolls around and I'm breezing around in my sundress, cooing at the fresh flower bloom, eating fruit in the park, stumbling upon every outdoor market, and I can't think anything that might be happier. I'm doing my best to appreciate these few weeks of perfect weather before the inevitable sticky, humid season takes over. But I think, along with everyone else in New York, after this frigid, depressing winter, I'll be appreciating the sunshine as long as I can. What a beautiful thing to be outside without battling the weather.
So, with the combination of warm-weather-refreshing-drink-cravings and the endless sales on mangoes. I stocked up big and used whatever I wasn't eating to make mango lassis! I didn't have yogurt of any kind so I made them raw and vegan with bananas and oh/my/so/good, I think I drank an entire gallon in one day. And if you're anything like me and like to take sweet, refreshing drinks to the park - this is the one.
Makes 4 servings
3 medium mangoes
1/2 cup cashews
3 medjool dates
1 cup non dairy milk (I used coconut)
1 pinch of salt
1 1/2 cups ice
Cardamom or nutmeg garnish
I. Add all ingredients except spice garnish into high speed blender and blend until smooth and creamy!
II. Pour into cups and enjoy!