Almond Mango Lassi

This year we celebrated new years day by doing something rare: going out to eat.  The combination of kids and low-quality food in many restaurants is enough to thwart our attempts most often, but this time we wanted some authentic ethnic food and to just escape the house for a bit before a giant snow storm came and kept us house-bound for two days.  So, out we went and Indian food was on the menu.

Our 4 year old son is all about interesting foods and trying new things, as long as it’s meat of some sort.  Our little girl, on the other hand, always says “no thank you” first, and will maybe try a few bites by the time the meal is over, rarely straying from her standby foods of eggs and bone-broth soups.  While we did get a few bites of chicken tika and korma into her, what she drank down with gusto was the mango lassi.  A whole glass, and then some of the second one we ordered.  She gulped, loudly and with genuine pleasure.  And of course, she now asks for it at home.  Since whatever she likes to eat or drink I like to provide if at all possible, I went to work.

The catch is that she has a cold this week, so I’m trying to reduce her dairy consumption as it can increase mucus when the immune system is compromised.   I never use or recommend store-bought milk substitutes, as these always have harmful thickeners and added sugar.  So after some playing around in the kitchen, here’s what I came up with:

  • 1.5 cups of almonds, previously soaked & dried is best but is not necessary
  • 3 cups of water, use more or less depending on your desired thickness
  • 1/4 cup of maple syrup, or more/less depending on your desired sweetness
  • 1 cup of frozen mango, though I’m sure fresh would work also
  • pinch of salt, if desired

Put the almonds, water and maple syrup into a powerful blender or food processor.  Blend until the nuts are pulverized and the liquid is white and milky, 2-5 minutes depending on your machine.   Then, strain the mixture through a fine strainer into a bowl.  Next, add the milk from the bowl back into the blender with the mango and puree until smooth.

The consistency will be thick, so if you want it thinner add in more water.  Enjoy!!

Mango Mango!

Some days, my kids won’t eat.  Not often, but sometimes.  And while they may not want meals, they do want “snacks”.  In our household, snacks do not mean packaged niblets of red-blue-green-dyes shaped like animals, or packaged rancid-oil crackers.  No, “snacks” in our house include real food: homemade soaked-flour carrot cake, homemade almond flour cookies, and a favorite: homemade ice cream!

This week, the ice cream was dairy free.  Coconut milk is so good for us, and I was almost out of raw milk.  Just three ingredients: frozen organic mango, about a cup and a half, a can of organic coconut milk, and raw local honey to taste, about 1/4 cup  or less in our house.  Pure mango & honey together, then put all three ingredients in an ice cream maker.  I also add a pinch or two of sea salt for a little extra something.

Just yesterday, my toddler ate a big helping of this mixed with yogurt for lunch and I was thrilled.  I don’t know who loves summer more, me or them.