First of all, I’ll never be able to spell “cantaloupe” correctly the first time. It’s just one of those words.
Second (wow, didn’t expect this to turn into a confessional), I’ve never had a “real” Lassi. I am an avid Indian food fan, which makes me feel like I’m probably really in touch with those flavors, instinctually. Let’s just go with that, mmmkay?
So, I know that they are extremely refreshing-looking. They’re traditionally made with coconut milk and sometimes yogurt too. They usually are flavored with mango. Sounds great!
Except…I don’t have a mango…and I can’t really stomach full-fat coconut milk (I’ll just leave it at that). So…my Lassi totally skirts around those issues! Brilliance.
I chopped up a very ripe and fragrant cantaloupe (ahhhh) and froze it so it would be ready for a refreshing batch of smoothies. I highly recommend you do the same! Cantaloupe is just one of those fruits that you never think to use for smoothies and blended drinks, but it should come to mind more often, because it really is wonderful during the summertime.
I used some very traditional Indian spices too, like cardamom and unsweetened coconut to pull this Lassi together. Cardamom is quite potent, so be careful, and only use a pinch or up to 1/8 teaspoon. If you don’t think it’s enough, you can always add more, but I think you’ll find that the hint of cardamom is just perfect.
Although I’d be laughed out of India if I presented them with my Lassi, I think it’s amazing and that you’ll love it, and that’s all that really matters, right? I think so!
- 1 cup cubed, frozen cantaloupe
- 1 cup unsweetened almond milk
- 2 tsp. unsweetened shredded coconut
- 3 Tbs. plain Greek yogurt
- ¼ tsp. cinnamon
- 1/8 tsp. cardamom
- 1 tsp. honey
- Blend all of the ingredients in a blender. Pour into a glass and enjoy!