Another recipe from Healthy Slow Cooking , an all vegan (mostly slow cooker) site. Please join us on Facebook for more recipe ideas.

Lassi is an Indian yogurt drink that can be either sweet or salty. I like mine sweet with mango, mint and just a hint of lemon verbena.

Traditionally a mango lassi is made with fresh mango and a little ice, but the mango I came home to met with an untimely demise. Thank goodness for frozen back-up fruit! So, I took advantage of the iciness of the frozen mango and left out the ice altogether.

Mint Mango Lassi with Lemon Verbena
soy-free option*,  gluten-free
serves 2 but can be easily doubled or even tripled.

• 1½ cup frozen mango
• 1 cup unsweetened soy yogurt (*use coconut or almond yogurt to make this soy-free)
• 1 cup nondairy milk (I used nut milk)
• 1 (3inch) sprig fresh mint (stem and all)
• 1 lemon verbena leaf (or 1/2 teaspoon lemon zest)
• sweeten to taste, I used about 2 tablespoons agave nectar

Throw everything except the sweetener into a blender and puree. Sweeten to taste.

You can also use fresh mango and throw in a few ice cubes to make it frosty. I like using frozen because I can have one in a hurry.