Creamy Vegan Mango Lassi Smoothie
A dairy-free twist on the classic Indian yogurt drink, this lassi blends ripe mango, non-dairy yogurt, and a hint of cardamom for a refreshing smoothie.
- Prep10 min
- Cook5 min
- Total15 min
- DifficultyEasy
- Servings2
This vegan mango lassi is a quick and easy smoothie that captures the authentic Indian flavors without any dairy. The creamy texture comes from coconut milk yogurt and almond milk, while the mango pulp lends natural sweetness.
Adjust the consistency with ice cubes or chilled water, and customize it with cardamom, saffron, or rose essence for a fragrant twist. Perfect for a hot day or as a healthy breakfast treat.
Ingredients
Servings
Variations
Converted amounts are rounded.
Method
- In a blender, combine 1 cup of plain non-dairy yogurt (e.g., coconut milk yogurt) with 1 cup of mango pulp (or 1¼ cups cubed very ripe mango).
- Add ¼ cup almond milk, ¼ cup chilled water or ice cubes, a pinch of salt, 1 tablespoon raw sugar or maple syrup, and ½ teaspoon lemon juice.
- Blend on high speed until completely smooth, scraping down the sides if needed.
- Taste the lassi and adjust sweetness by adding more sugar or maple syrup if desired.
- If the consistency is too thick, add a splash more almond milk and blend briefly again.
- For a spiced version, add ¼ teaspoon cardamom powder (or a few saffron strands or a drop of rose essence) and blend once more.
- Pour into two glasses and serve immediately, chilled.
💡 Tips
- For a thicker lassi, reduce the amount of water or increase the mango pulp.
- If using fresh mango, peel and cube very ripe mangoes for maximum sweetness.
- Lassi is best enjoyed immediately after blending, but can be refrigerated for up to 4 hours.
Inspired by a recipe from Vegan Richa