In the country of India, this is very popular as a smoothie-type beverage with a special use-- cooling the palette after a spicy meal. Chef Keith Snow demonstrates how-to make this simple smoothie with mango and coconut.
1 Can (10 oz) (organic, whole fat)
Coconut cream concentrate
2 Tablespoon (organic)
1⁄2 Cup (8 tbs) (organic, plain)
1) In a jar, add the coconut milk, coconut cream concentrate and plain yogurt.
2) Cut, peel and add the mango pulp into the jar.
3) Blend the ingredients with an immersion blender until smooth and frothy.
4) Pour the Mango Lassi into a tall glass and serve cold.