Combine the mango, banana, kefir, coconut water, rum, honey, turmeric, cinnamon, salt in a blender. Blend until smooth.
Garnish with fresh mint leaves and a sprinkle of cinnamon or (if you’re feeling extra spicy) ancho chili powder. Enjoy!
Notes
PREP AHEAD: This mango lassi drink can be prepared in advance and refrigerated for up to three days, but I do recommend preparing just before serving for the freshest tropical drink.LEFTOVERS/STORAGE: store leftovers in an airtight glass container (like a mason jar) in the fridge for up to three days.NUTRITION NOTES: This mango rum lassi has the probiotic benefits of kefir, but it still contains alcohol., so be sure to consume in moderation.SERVING SUGGESTIONS: Enjoy with your favorite curry or double with mango and have this mango lassi with these yummy Mango Tempeh Lettuce Wraps.This recipe is adapted from Cooking Light’s Mango-Rum Kefir Lassi