Coconut Mango Lassi

HomeClinics & ProgramsELLICSR KitchenCoconut Mango Lassi

Skill Level	Easy

Preparation Time	10 minutes	Total Time	10 minutes
Servings	2	Cost Per Serving	$2.78

1 1/2 cups	Frozen Mango
1 cup	Coconut Milk
1 cup	Pasteurized Egg Whites
1 tbsp	Pasteurized Honey or Maple Syrup
1/4 tsp	Salt
1/2 each	(optional) Lime, juice & zest (caution if you have a sore mouth)

Wash hands before beginning preparation. Thoroughly clean and sanitize surfaces and equipment.
Add everything to a blender and blend until smooth.
(optional) Include a scoop a protein powder or nutritional supplement to increase the protein if needed.
Reduce heat to low, and simmer. Add chicken and apple. Cover and cook about 30 minutes. Lifting to stir occasionally, about every 5 minutes so that the millet does not stick to the bottom.
Once the millet is soft and cooked through, remove from the heat. Remove ginger and season to taste. Top with garnish (optional)
(Mildly Thick Fluid Texture) Add more liquid if needed until it reaches desired consistency. Pass through a tamis or fine mesh sieve to remove any pieces that haven’t been blended down.

PDF of NFT for Coconut Mango Lassi

You can substitute the mango with other fruit. Note that for purees, fruit without skins and seeds will have the best results.

Coconut milk or coconut cream is rich in energy and a great addition to savoury dishes as well, such as soups or stews.
Pasteurized egg whites are a great source of protein that can be used raw only if they are pasteurized. Pasteurization is a commercial process that involves heating the egg whites to a very high temperature to kill any bacteria so they are safe to eat raw. Refer to the carton for how long a carton of opened egg whites can be kept in the fridge before spoiling.
If you have mouth sores or a mouth sensitive to citrus, replace the lime zest artificial flavour extracts such as artificial lime, lemon, coconut or maple flavour.