Basil, Mango & Coconut Lassi

Emma Frisch Basil, Mango & Coconut Lassi Ingredient

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The basil in this drink comes in the form of Basil Simply Syrup, which is essentially basil leaves steeped in sugar water. It’s a marvelous thing to have on-hand in your refrigerator. We add it to sparkling water with lemon for a refreshing drink, or mix it with gin and muddled blueberries for cocktails. It would also be heavenly poured over coconut ice cream!


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Basil Simple Syrup

  • 2 handfuls fresh basil leaves
  • 1 cup organic cane sugar or 3/4 cup honey


  • 2 whole mangos, peeled and coarsely cut
  • 2 13.5ounce cans coconut milk
  • Juice of two limes
  • 1/4 cup toasted pistachios, for garnish


Basil Simple Syrup

  1. In a large saucepan, combine the sugar and 1 cup of water and bring it to a boil. Stir until the sugar is dissolved and then remove it from the stovetop. If using honey, you can add the honey to a pyrex measuring cup and add 1 cup of boiled water from a kettle, stirring until dissolved.
  2. Add the basil leaves to the simple syrup, submerging them in the liquid. Cover with a lid. Steep for as little as 15 minutes, or as long as 1 hour (the flavor grows stronger with time).
  3. Strain the syrup through a fine mesh strainer or colander, or, remove the leaves with your hands and squeeze out the syrup. Store in a jar in the refrigerator until ready to use.


  1. Add the mango, coconut milk, and lime juice to the bowl of a food processor or blender Whiz until smooth.
  2. Add 1/4 cup of the basil simple syrup and blend again. Taste and continue adding simple syrup until you’ve reached your desired flavor.
  3. If desired, scatter toasted pistachios on top.
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