Mango Lassi (Vegan)
Ingredients:
Ingredients
- 1½ cups frozen or fresh mango chunks
- ¾ cup plain dair-free yogurt
- ½ cup dairy-free milk
- 1 tbsp maple syrup or agave (optional)
- ¼ tsp ground cinnamon
- Ice cubes (optional, for extra chill)
- Garnish: pinch of cardamom, dried rose petals, or pistachio crumbles
Equipments:
Features:
20 minutes or less
Gluten-Free
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Use ripe, sweet mango, fresh or frozen — an underripe mango makes for a tart, less creamy lassi that no amount of maple syrup can fully fix.
Instructions:
- Add to blender — Place mango, coconut yogurt, coconut milk, maple syrup, cardamom, and salt into a blender.
- Blend — Blend on high for 45–60 seconds until completely smooth and creamy.
- Taste — Taste and adjust sweetness or spice as desired.
- Serve — Pour into tall glasses over ice if desired. Garnish with a pinch of cardamom and rose petals or crushed pistachios.
- Enjoy immediately for the best texture.
Tips: Alphonso or Ataulfo mangoes give the most authentic, sweet lassi flavor. For an ultra-thick lassi, use less milk or add more frozen mango. Chill your glasses in the freezer for 10 minutes before serving.
Swaps: Coconut yogurt can be swapped for cashew or soy yogurt. Mango can be swapped for peach or pineapple for a fun variation. Cardamom can be swapped for a pinch of saffron for extra authenticity.
Storage: Best consumed fresh. If needed, store in the fridge for up to 24 hours. Re-blend before serving as separation may occur.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ¾ cup plain coconut yogurt adds tang and creaminess while keeping the dish light. The ½ cup coconut milk adds richness and a creamy body without any dairy. The maple syrup or agave brings natural sweetness with a hint of caramel depth. The salt sharpens and balances every other flavor in the dish.
Mango Lassi (Vegan)
Ingredients:
Ingredients
- 1½ cups frozen or fresh mango chunks
- ¾ cup plain dair-free yogurt
- ½ cup dairy-free milk
- 1 tbsp maple syrup or agave (optional)
- ¼ tsp ground cinnamon
- Ice cubes (optional, for extra chill)
- Garnish: pinch of cardamom, dried rose petals, or pistachio crumbles
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ¾ cup plain coconut yogurt adds tang and creaminess while keeping the dish light. The ½ cup coconut milk adds richness and a creamy body without any dairy. The maple syrup or agave brings natural sweetness with a hint of caramel depth. The salt sharpens and balances every other flavor in the dish.
Prep:
Use ripe, sweet mango, fresh or frozen — an underripe mango makes for a tart, less creamy lassi that no amount of maple syrup can fully fix.
Instructions:
- Add to blender — Place mango, coconut yogurt, coconut milk, maple syrup, cardamom, and salt into a blender.
- Blend — Blend on high for 45–60 seconds until completely smooth and creamy.
- Taste — Taste and adjust sweetness or spice as desired.
- Serve — Pour into tall glasses over ice if desired. Garnish with a pinch of cardamom and rose petals or crushed pistachios.
- Enjoy immediately for the best texture.
