My first experience with Indian food was in 1999. I remember this because I’d just moved to Seattle and some new friends took me to a restaurant on Capitol Hill. It was exciting because I was all alone in a new city almost 3,000 miles away from my family, and this was exactly the kind of thing that had inspired me to move to that city. Not that I couldn’t get Indian food somewhere closer, like Baltimore or Philadelphia, but I’d always felt a pull to the Northwest. So finally arriving and finding my tribe was magnificent. I knew I’d track down some creative people who could show this greenhorn how the artistic life in the big city was meant to be lived. And as uneventful as Indian food might seem, to me it was the first of what would be many new, exciting experiences as I worked to discover myself.
My friends and I shared our dishes during that meal. I don’t remember exactly what I ordered—probably tikka masala—but I remember eating vegetable pakoras and having what would be the first of many mango lassis (I was vegetarian then, not vegan).
While I did drink a lot of these leading up to adopting a vegan lifestyle, I hadn’t had one in almost a decade prior to today’s recipe. So it was good to have one again after so long. It goes well with this Seitan Biryani, too!
What I love about this drink is that it’s creamy—but still light. You can drink it with a full meal and not be too stuffed. And the mango taste is such a nice complement to the spice that comes along with many Indian dishes.
I think you’ll love this drink as much as I do. Even if you’re not a fan of Indian food, it makes a great drink on a warm day. So give it a try and let me know how it went in the comments below.
- 1 cup mango, chopped
- 1 cup dairy-free yogurt
- ½ cup dairy-free milk (I used soy because the thickness works well for this drink)
- 1 tsp. agave
- ¼ tsp. ground cardamom
- ¼ tsp. cinnamon
- Add all ingredients to blender and blend until smooth. Serve immediately.