A recipe for an authentic tasting vegan Mango Lassi made with dairy free yogurt. This is one of those Indian recipes everyone loves, and part of the allure is the divine marriage of mango and cardamom. This is a gluten-free, soy-free recipe and it can be nut-free.
A testament to the universal fondness for mango is the fact that Mango Lassi, by far, is the food most often requested by friends coming over for dinner.
When I first became a vegan, those requests fell silent because the key ingredient in lassi, of course, is buttermilk or yogurt. So a few years back, I came up with this vegan mango lassi recipe that I shared with you. I wanted to update the recipe because I've since made some revisions that I love, like adding vanilla, and more mango puree to make the lassi even more mango-ey.
As children, my brother and I would go to a dairy farm in the neighborhood to treat ourselves to some lassi. Now before you imagine a verdant pasture with cows, a "dairy farm" in Bombay is typically a small storefront that sells all sorts of dairy products like milk, ghee, butter and yogurt.
The vendor would sit out front, stirring a huge wok of bubbling, reducing milk. He'd pour the sweet, cool buttermilk in tall, steel glasses, top it with a thick slice of cream, and hand it to you. It was divinity in a glass.
This vegan Mango Lassi surpasses even those sweet memories, however.
Why you'll love this vegan mango lassi
- It's delicious. It tastes like biting into a juicy mango, only creamier.
- It is super easy to make. You need a blender and less than 10 minutes.
- It is healthy, with the goodness of probiotic vegan yogurt.
- It is everyone-friendly. No one in their right minds would say no to a tall glass of mango lassi. And you can make this nut-free by using a nut-free yogurt.
Choosing the perfect mango for lassi
- You can make this lassi with storebought, preferably Indian, mango puree. But you can also use fresh mangoes. Always make sure you use a bright-orange-fleshed, velvet-fleshed, sweet mango like champagne or ataulfo for lassi. If you are in India, use alphonso mangoes for the best flavor.
- If using pureed mangoes, go with the cans that say "alphonso pulp" or "alphonso puree" for the best flavor. This is what I use most often for lassi.
- Mango puree (from fresh or canned mangos) or fresh mangos.
- Vegan yogurt. I make my own cultured vegan yogurt, which I use in this lassi. You can use a storebought yogurt, including one flavored with vanilla or a nut-free yogurt. If nut-free, use a nut-free yogurt.
- Nondairy milk. My favorite milks to use in this recipe are cashew milk or oat milk. Both add more creaminess to the lassi. You can use soy milk or almond milk as well.
- Ground green cardamom. This amazing spice adds incredible aroma and flavor. Mango and cardamom are flavors meant to go together.
- Sugar. Maple syrup works just as well if you want to keep the lassi free of artificial sugars.
How to make vegan mango lassi
- The level of difficulty here is as low as it can go. All you need to do is place the ingredients in the blender and blend until very smooth.
- Lassi should have a silky, velvety texture and it should be tangy and sweet, but with a perfect balance of both. Adjust the amount of sugar to your taste.
- To serve the lassi, pour it into a tall glass and garnish either with vegan whipped cream or, more traditionally, with chopped nuts like pistachios.
More yummy vegan mango recipes
- Vegan Mango Cupcakes with Mango Buttercream
- Mango Curry
- Vegan Cardamom Cookies with Mango Icing
- Vegan Mango Cake
- Vegan Mango Smoothie
Vegan Mango Lassi
- 2 cups mango puree (made with approx three to four fresh, ripe, preferably orange-fleshed mangoes. Canned mangoes or mango puree are fine too. See tips above for best varieties to use for lassi.)
- 1½ cups vegan yogurt
- 1½ cups non dairy milk (use a creamy milk for best results, like oat milk or cashew milk)
- ½ teaspoon ground green cardamom
- ½ teaspoon pure vanilla extract
- 3 tablespoon sugar (or maple syrup)
- Place all the ingredients in a blender and blend until smooth and creamy.
- Pour into tall glasses over ice.
- Garnish with chopped pistachios or saffron or mint.
- I love my lassi thick and creamy, but if you want it to be more fluid, add more milk. You might need to add a little more sugar to balance the taste.
- Always make sure you use a bright-orange-fleshed, velvet-fleshed, sweet mango like champagne or ataulfo for lassi. If you are in India, use alphonso mangoes for the best flavor.
- If using pureed mangoes, go with the cans (at the Indian store) that say "alphonso pulp" or "alphonso puree" for the best flavor. This is what I use most often for lassi.