About six months ago, I stumbled upon this mango lassi recipe on Cathedral Cove’s website. I absolutely love mango lassi, but it’s typically loaded with sugar. I developed type 2 diabetes two years ago and had to eliminate sugar completely from my diet, so it has been awhile since I’d last had one. This recipe is sugar free, so when I saw the recipe I was very excited and simply had to try it. After I had done so, I posted a picture on Instagram. I was asked for the recipe by one of my followers, so I decided to share it on my website.
For those of you outside New Zealand, Cathedral Cove is the manufacturer of the most delicious coconut yoghurt. I was introduced to it at a dinner party I held for my 35th birthday, as a friend brought some for dessert. Cathedral Cove coconut yoghurt comes in a range of flavours but in my opinion the best is the plain one. It contains just two ingredients- coconut cream and probiotic cultures. If you live outside New Zealand or are not otherwise able to access Cathedral Cove’s products, you can use any coconut yoghurt to make the recipe.
This drink not only tastes great, but ticks all the boxes for the health conscious.
- Gluten free
- Dairy free
- Diabetic friendly
- Nut free
Here is the recipe, which I have reproduced with Cathedral Cove’s permission.
1 Cup of Filtered Water
1/2 Cup of our Natural Coconut Yoghurt or our Mango, Passionfruit and Chia Coconut Yoghurt
1 Cup of Frozen or Fresh Mango
1cm Piece of Ginger
1 Heaped Teaspoon of Turmeric
Pinch of Black Pepper
Put all ingredients into a high speed blender and blend until smooth.