Yay, summer - or soon to be anyway. Season of patio beers and sweet sangria, sure, but how many times have you started day drinking at lunch only to find yourself ready for bed by 4 pm? Enter the medicated mango lassi: a less-grogginess-inducing way to both cool down, and chill out.
The benefits of an ice-cold mango lassi aren't limited to its super-deliciousness. There are some interesting theories floating around online about how mangos interact with marijuana consumption. The general takeaway? Eating mangoes before you consume cannabis will, simply put, supposedly get you higher.
Take this from Marijuana.com, which states, "eating fresh mangos or even drinking a fresh mango smoothie one hour prior to smoking will dramatically increase the euphoric feelings felt by marijuana." The high-boosting effect could have something to do with mangoes' high levels of the terpene myrcene. Also found in hops, bay leaves, eucalyptus, and lemongrass, myrcene "has also been shown to increase the maximum saturation level of the endocannabinoid system's CB1 receptor," according to Reset.Me.
"In laymen's terms, myrcene helps deliver THC to the brain quicker," according to Celeb Stoner. "The normal blood-brain rate is seven seconds. With the help of the mango that time can be cut in half."
Bold claims. Better try it out for yourself. Our recipe, adapted from Weedist, uses cannabis-infused milk, which you'll have to make in advance; however, you can always opt for a virgin lassi and take your greens on the side. If that's your preference, just swap out the canna-milk for regular milk.
- 3 mangoes (peeled and chopped)
- 2 cups plain yogurt
- 1 cup cannamilk (made in advance) or regular milk
- 4 tsp coconut sugar
- 1/8 tsp ground cardamom.
- You can also substitute cardamon for saffron strands, or 1/2 tbsp rose water
- Garnishes with mint leaves, fresh mango slices or a dash of cardamom
Peel, seed, and chop the three fresh mangoes. All you want to have left is that juicy, ripe, myrcene-laden mango flesh. Place these in a blender.
Add the yogurt, cannamilk (or regular milk) and coconut sugar to the blender. Add cardamom, saffron or rose water, depending on your preference.
Blend all ingredients until smooth and creamy. If it's too thick, add a little more cannamilk - if it's runny, some ice cubes, or more mango, can bulk it up.
Refrigerate for one or more hours, then pour into glasses, garnish with mint leaves (or mango slices, or a dash of cardamom) and serve.