Low Histamine Mango Coconut Lassi
Tropical, creamy, and genuinely refreshing, this lassi is the kind of drink that feels indulgent without any of the usual ingredient compromises. Fresh mango brings natural sweetness and a silky texture, while full-fat coconut milk and fresh ricotta create that rich, frothy body you want in a great lassi — no yogurt required. Swapping out fermented dairy is actually the key move here, since aged and cultured products are among the trickiest things to avoid when you're keeping histamine low, and fresh ricotta sidesteps that issue beautifully. A pinch of cardamom adds warmth and a little floral complexity that makes the whole glass taste far more special than the short ingredient list suggests. Everything goes into the blender in two quick rounds, so you're pouring into glasses in under five minutes. It makes two generous servings, which means it's just as easy to share as it is to enjoy solo on a warm afternoon.
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Learn more →Ingredients
2 servings
- 1 ½ cups fresh mango, peeled and cubed (from about 1 large ripe mango)
- ½ cup full-fat coconut milk
- ½ cup fresh ricotta
- ¼ cup cold water
- 1 tbsp honey
- ¼ tsp ground cardamom
- ¼ tsp pure vanilla powder (optional)
- 1 cup ice cubes
For serving
- 1 tsp unsweetened shredded coconut, for serving (optional)
Instructions
- 1
Add the mango, coconut milk, ricotta, cold water, honey, cardamom, and vanilla powder (if using) to a blender.
- 2
Blend on high speed for 30–45 seconds until completely smooth with no visible mango chunks.
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