Coconut and mango lassi

May 10, 2012 (Last Updated: January 11, 2019)

Serves: 4


To a blender, add 375ml (1½ cups) coconut water, 250ml (1 cup) fresh or tinned (drained) mangoes, 60ml (¼ cup) yoghurt and 15ml (1 tbsp) fresh lime juice. Purée until smooth and refrigerate, adding more coconut water if necessary. Pour into four glasses and finish each with a dash of a mixture made from 60ml (¼ cup) coconut liqueur and 60ml (¼ cup) coconut water.



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