Scrumptious Vegan Pakistani Brunch: Aromatic Mango Lassi & Almond Feta Naan

Allergens

Nuts (Almonds)

Ingredients

• 2 ripe mangoes
• 1 cup almonds, soaked overnight
• 1 cup cold water
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon agave syrup (optional)
• 2 cups all
• purpose flour
• 1/4 cup almond feta cheese, crumbled
• 2 tablespoons coconut oil

Instructions

1. Prepare the Mango Lassi: Blend mangoes, cold water, cardamom, and cinnamon until smooth. Taste and adjust sweetness with agave syrup if desired. Chill until ready to serve.
2. Prepare the Almond Feta Naan: In a food processor, combine almonds and water. Process until smooth and creamy. Knead into dough with flour, coconut oil, and a pinch of salt. Let it rest for 30 minutes.
3. Divide the dough into 8 equal portions, shape them into naan, and cook on a preheated griddle or cast iron skillet until puffed up and golden brown. Top with crumbled almond feta cheese and serve warm.

Chef’s Insight

The combination of mangoes and almonds creates a rich, creamy texture that perfectly complements the fluffy naan.

Notes

Serve with additional almond feta crumbles and mint leaves for garnish.