There are two beverages I can’t get enough of when I eat out at an Indian or a Thai restaurant. At an Indian restaurant, I crave the mango lassi, and at a Thai restaurant, I enjoy a bottomless cup of Thai iced tea. Both are often so full of sugar, they aren’t doing your body any favors (although your mind may disagree!). This recipe deconstructs the mango lassi and puts a vegan and sugar-free twist on an Indian favorite. And, surprise surprise!, this version is so delicious, you wonder why the original has to complicate matters. Sit still for a vegan, sugar-free Thai iced tea recipe next week.
In the meantime, slurp on this:
Hopefully it won’t be raining where you are.
Mango: improves digestion with its bio-active elements such as esters, terpenes, and aldehydes, lowers cholesterol with its pectin and vitamin C content, regulates sex hormones and boosts sex drive with vitamin E, contains glutamine acid, which improves concentration and memory power, is helpful for treating acne when applied to the face, is helpful for women during menopause and pregnancy, fights again diabetes, and prevents cancer and heart disease.
Prep Time: 5 minutes
Keywords: raw smoothie drink breakfast mango cardamom coconut milk smoothie
- 1 cup coconut milk (fresh or canned)
- 2 cups pureed mango
- 1 tbsp honey, agave, or maple syrup
- 1/4 tsp cardamom (optional)
Blend all ingredients in a food processor until smooth.
I made this cream recipe two days ago, using it as a frosting for my cupcakes, but it really deserves a post of its own. I have someone coming over for dinner tonight, and using that as an excuse to make this cream again, I decided to pair the it with carob syrup glazed baked sweet potatoes for a more lovely presentation. Carob syrup is pretty common in Istanbul, but maple syrup and molasses are alternatives that don’t affect the deliciousness of the outcome one bit.
You seriously have to make this! The sweet potato is baked until caramelized and the coolness of the coconut fig cream offers a pleasant contrast to the warmth and texture of the sweet potato. Altogether, they’re a match made in dessert heaven.
Figs: have 7.3 grams of fiber in just 1/2 cup, reduce the risk of heart disease and diabetes, are packed with calcium for healthy bones, lower blood pressure due to its potassium content, are a great source of iron to help transport oxygen in the blood and to give your more energy and stave off sluggishness, are blood cleansers, and are so underrated (we should be eating them everyday!).
Cook Time: 20 minutes
For the Base
- 1 sweet potato (thick)
- 2 tbsp carob syrup (maple syrup and molasses work well)
For the Cream
- 5 figs, soaked and drained
- 2 tbsp molasses or carob syrup
- 1/2 can (7 oz) of coconut milk (the thickest part)
Cut the sweet potato width-wise into 1-inch thick discs – this should make about 6. You want to cut an even number, for layering purposes when serving. Use a relatively wide potato.
Bake in the oven at 375 degrees Fahrenheit for 20 minutes, or until the potato is soft enough to be poked through completely with a fork without resistance. Let cool until room temperature, or pop into the freezer to hasten the process.
For the cream, simply blend all the ingredients together until well combined.
To serve, place one sweet potato piece as a base, top with a dollop of fig coconut cream, layer the cream with another wedge of sweet potato, and then top it all off with another dollop of cream. Drizzle with carob syrup.