Vegan mango Lassi – Indian Mango Yogurt smoothie with ripe mango, non dairy yogurt and cardamom or saffron. Dairy-free, gluten-free.
Mangoes! I miss ripe, non fibrous, always sweet Mangoes. Summers in India meant so many varieties of mangoes and a constant sugar high. Mangoes as is, mangoes made into beverages, mangoes on ice creams, mangoes pretty much everywhere, all the time all through Summer. Mangoes here are lack luster 90% of the time. They are sour, fibrous and just not those Mangoes. Sigh.
But hey, there is Mango pulp made with Indian Mangoes available easily, and that can be used in several ways! Some of the Canned pulp/purees have a good content of sugar, while some are pure mango puree. I used some of my Mango pulp stash to whip up my favorite Lassi with So Delicious’s New set of Unsweetened Yogurts. The yogurts work beautifully in this Lassi. Add cardamom or saffron for variations!
But hey, there is Mango pulp made with Indian Mangoes available easily, and that can be used in several ways! Some of the Canned pulp/purees have a good content of sugar, while some are pure mango puree. I used some of my Mango pulp stash to whip up my favorite Lassi with So Delicious’s New set of Unsweetened Yogurts. The yogurts work beautifully in this Lassi. Add cardamom or saffron for variations!
A big pitcher of plain or Mango Lassi would be served up an hour after lunch on the weekends. The fresh mangoes would be ripe enough that any sweetener was never needed.
You can make your own non dairy yogurt too, with any thick non dairy milk. My favorites are almond cashew milk or cashew milk yogurt which makes a great lassi. Find out hot to make your own yogurt in my book.
What more to do with Mangoes or Mango Pulp?
Make the No Bake Mango Beet Cream Pie
Baked Mango Sriracha Cauliflower Wings. Spicyyy
Mango Curry Tempeh. yum
This Spiced Mango Strawberry Mint cooler.
Mango Carrot Slaw with BBQ Lentil Veggie Burger.
Mango on a Pizza!
Vegan Mango Lassi
Vegan mango Lassi - Indian Mango Yogurt smoothie with ripe mango, non dairy yogurt and cardamom or saffron. Dairy-free, gluten-free.
Servings: 2
Calories: 218kcal
Ingredients
- 1 cup (226 ml) So Delicious Coconut Milk Yogurt or Almond Milk Yogurt or Home made Almond Cashew Yogurt from my book or soy yogurt
- 1 cup (236 g) Mango pulp 1/4 cup more for more mango-ey Lassi or equivalent cubed very ripe Mangoes
- 1/4 cup (62.5 ml) almond milk or other non dairy milk
- 1/4 cup (59 ml) chilled water or Ice cubes less or more for desired Lassi consistency
- a pinch of salt
- 1 Tablespoon raw sugar or maple less or more depending on the sweetness of the mango pulp.
- 1/2 teaspoon (0.5 teaspoon) lemon juice
- Variations: Add 1/4 tsp cardamom powder or saffron strands or rose essence or vanilla.
Instructions
- Blend all the ingredients through sugar. Taste and adjust sugar.
- Add lemon juice and blend again. Serve chilled.
Notes
nutritional values based on one serving
Nutrition
Nutrition Facts
Vegan Mango Lassi
Amount Per Serving
Calories 218
Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 374mg16%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 36g40%
Protein 3g6%
Vitamin A 2830IU57%
Vitamin C 31.8mg39%
Calcium 199mg20%
Iron 14.9mg83%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks, the cardamom is the secret that makes this a true party in the mouth! It’s divine. Looking forward to adding rosewater as a variation.
Very informative and interesting
thanks for popping in ❤️❤️
Very informative
thank you
Had a forgotten mango lurking in the back of the fridge that needed to be used. Glad I did as this was delicious! Used Dahlicious plain yogurt and coconut milk. Didn’t need any added sweetener. Included cardamom and a splash of rose water. Thanks for recipe!
OMG – SO GOOD!! I wasn’t sure about the cardamom but it really added a wonderful flavor! Definitely making this again!
Cardamom adds such a delicious flavor! Glad you liked it!
Plant Veda now have have Worlds 1st Vegan Lassi !!!
sweet
Awesome, try it with foragers vanilla cashew yogurt. The cardamom is a nice touch!
Made this recipe with Kite Hill plain unsweetened almond yogurt and frozen mango cubes. Turned out just like the mango lassi I’ve been missing!
This sound like the perfect vegan mango lassi recipe. Yum! I’m going to try it tomorrow. Richa, do you soak the saffron threads before adding them?
no just blend them
Loved it!!! I don’t use the salt but I add about 1/4 tsp cinnamon. Also, I like soy yogurt but I’ve yet to find plain coconut because of the availability where I live. Love The Alphonso mangoes or this recipe and mango chickpea curry. Thank you!!
awesome!
I tried this today. It was easy to make and incredible to consume. Everyone loved it. Thank you, Richa! I’m so grateful to you for veganizing so many classics.
Thanks for sharing such nice recipe. This mango recipes can be made anytime if you have mango pulp ready with you. Mango pulp can be stored in deep freeze for months.
There are some more refreshing recipes and fabulous drinks made out of mangoes.
I recently saw a post in a plant-based FB group that I belong to with a recipe for a vegan mango lassi and I immediately thought, “Oh, I bet Richa has a great recipe for mango lassi.” You do; it’s fantastic. Thank you!
Just quickly whipped up this recipe and it was so delicious and tasted extremely authentic. I used Yoso unsweetened cultured almonds and cashews yogurt and it was perfect! Loved it! Thanks so much for this recipe, Richa!
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This is amazing! I made it with Kite Hill vanilla yogurt and frozen mango, it turned out perfectly. A sprinkle of cardamom really made it special. Thanks Richa!
Awesome!!
oh gosh, i have missed a good mango lassi since ages. This works out perfectly! so good with the mango pulp! I know what I am drinking all summer.
Can’t wait to try this recipe.
I love to eat non dairy yogurt with gluten free granola as a late night snack!
I love to eat non dairy yogurt with gluten free granola as a late night snack!
I like to use it with granola on top!
I just ruined a batch of homemade coconut milk yogurt (tooooo runny!) and just when I was going to throw it out, remembered this recipe you posted. Made it with saffron strands and it was the bomb, lady. I’m going to try it with frozen strawberries, next. 🙂
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