Nothing beats the sweltering summer heat like a tall glass of Mango Lassi. My Vegan Mango Lassi is made with cashew milk instead of yogurt, and it tastes absolutely divine. Cardamom and vanilla complement the tangy sweetness of the mangoes. A gluten-free, soy-free and vegan recipe.
I grew up in a bursting-at-the-seams apartment building in Bombay and at any time of the day we were enveloped in the delicious scents and sounds and flavors of foods from around the country. The spicy-pungent perfume of the ajwain from Mrs. Sinha’s North Indian chana masala bubbling away on the stove. The popping of tiny black mustard seeds in oil which Mrs. Raval would then pour over her slippery-delicious, bright yellow rolls of Gujarati khandvi. The sizzle that rose from the red-hot griddle the instant Mrs. Iyer, a Tamilian, poured a ladleful of white dosa batter right in the center.
Bombay is not a very green city, but our neighborhood had quite a few trees, including a handful of fruit trees. There was a gooseberry tree that carpeted the ground with thousands of acrid-sour, translucent-green fruit for a few weeks each year. A guava tree that attracted beautiful parrots. There were a couple of coconut trees with their tall, ringed, brown trunks that shot all the way up into the sky and then burst into a cap of wide, dark green leaves with spiky fronds. And the crowning jewel: an ancient mango tree that each summer began to birth a profusion of green fruit: nothing ever stayed long enough on the tree to actually ripen, thanks to all the neighborhood kids who could aim beautifully with a pebble.
The mango tree was right outside our window, and it was a treat each summer to watch it bloom into tiny little flowers, a sign that mango season was around the corner. Ambyala mohar aala (the mango is in bloom), were beautiful words to hear, and it was even more beautiful to anticipate the stacks of orange-gold mangoes that would soon pile up outside fruit shops.
I wouldn’t be wrong in saying that within every Indian’s heart springs a deep love for this “king of fruit.” In fact, you almost never need ask an Indian what his or her favorite fruit is. It was only after I moved to the United States that I met people who said they don’t much care for the mango, but that probably is only because they’ve never tasted an Indian mango.
It is truly a gastronomic experience to bite into a juicy, ripe, perfectly golden mango, like an Alphonso, and feel the juices run down your chin. It is deliciousness such as you can never imagine, and one no fruit — however delicious — can match. Desi and I usually run shy of going to India during the summers, but the only reason that has persuaded me to do so in past years is the anticipation of eating a fresh Alphonso mango.
Out here I get Alphonso puree in tins, which I use to make my Vegan Mango Lassi, but if you have access to fresh mangoes, use fresh puree. You can find fresh mangoes at some Indian grocery stores in the United States after the relaxation of federal import standards in 2006, but I have never been so lucky with the stores here. If you can’t either, use a sweeter, softer-fleshed mango available here in North America, like the champagne mango, which tastes halfway decent.
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 version 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. At our home, it is a drink we always look forward to, especially with a spicy accompaniment like chana masala or vegetable biryani.
As children, my brother and I would sometimes go down 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 was usually a small storefront that sold 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. But this vegan version of a Mango Lassi surpasses even those sweet memories.
Vegan Mango Lassi
Ingredients
- 2 cups fresh or canned mango puree. You can also puree frozen mango chunks and use them here.
- 3 cups cashew milk (another nondairy milk is okay, soymilk is the best substitute)
- 1/2 tsp green cardamom powder
- 1/2 tsp pure vanilla extract
- 3 tbsp sugar or maple syrup
- 1 tbsp fresh lemon juice
Instructions
- Place all the ingredients in a blender and blend until smooth and creamy.
- Pour into tall glasses over ice.
- Garnish with chopped pistachios or mint.
- Yum.
Notes
Nutrition
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More mango recipes from the archives:
Vegan Mango Cupcakes with Mango Buttercream
Mango Curry
Vegan Cardamom Cookies with Mango Icing
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Note: This update on Lucy, my dog who passed in 2012, was included in the original post for Vegan Mango Lassi, and I didn’t want to remove it because Lucy lives in my heart — and therefore this blog — forever. Her story, which I shared in many posts, has over the years inspired many dog parents and helped them through similar, malignant illnesses. Read it if you wish, or skip over.
Lovely Lucy
I know many among you have been eager for news on Lucy who was diagnosed in April with osteosarcoma, a malignant bone cancer. The road since has been at times tumultuous and unpredictable and difficult but not for a moment have we regretted our decision to have her treated so she can be happy and healthy as long as possible.
Five months since her diagnosis, Lucy’s doing really well. She lost a leg– the one where the cancer was found– in April, but she has adjusted quite well to being tripawed. Of course, she can’t run up and down the steep stairs to the backyard as fast and as confidently as she once did, but that does not mean she stays away from them either: she just takes them on more slowly and sometimes — rarely — with a little help from a sling.
Lucy went through four courses of intense chemotherapy during which platinum-based agents were injected into her body. While she came through the first three courses with mild side-effects, she gave us a real scare after the last session when she had to be rushed to the hospital with a fever of 107 degrees (dogs usually have a temperature of around 101 degrees). We found out her white blood cell count had dropped to zero as a result of the chemotherapy, leaving her body defenseless against the smallest of infections. For two days she battled the fever and we prepared for the worst. But with the help of her wonderful doctors and plenty of IV fluids and antibiotics she did pull back and slowly returned to her old self.
Lucy is now on metronomic treatment, which is a small, maintenance-strength dose of chemotherapy, that she takes in capsule form each day. She has been happy, healthy, and so far there seems to be no sign that her cancer has spread. She loves to walk, as she always did, although she needs more sitting breaks because her three legs tire more easily. She even races around the backyard chasing squirrels with her little scampy brother, Opie. And she still tries to eat everyone’s food.
Thanks to all of you who have sent your thoughts and prayers out into the universe for our Lucy. She sends a lot of sloppy, slobbery kisses and cuddles right back at you!
Ameya says
September 19, 2010 atVery nice!! Do you think it would work if one added some tofu to make it a little richer/thicker?
Richa says
September 19, 2010 atAwesome post Vaishali.. I dont remember when i actually fell in love with cooking. Probably when i came to my apartment at 2 am after working long hours on a project and found nuthing to eat coz my roomies were fast foodies. so i would cook up some delish stuff and gobble it all up and sleep! All that cooking love is definitely is working well for the hubby now:)
I totally love the Lassi and have to give it a try soon! you will definitely have my vote!
Great to hear about Lucy.. she looks happy in the pictures! Thanks for writing the update. She will be in my prayers. Give her a tight hug from me and Chewie(my pom). And i hope the rest of the journey for all of you is smooth.
My moms visiting and Chewie has taken up the first grandkid position… so is enjoying all the love (and food and pounds that come with it). His diet starts after another week.
jodye @ 'scend food says
September 19, 2010 atI love how food leaves me with such lasting impressions and memories. It’s always great to eat a dish and be taken back to when you first had it. I’m so glad to hear Lucy is doing well. She looks wonderful!
Connie, Orlando says
September 19, 2010 atOh my, mango lassi. THANK YOU! I will definitely give this a try.
So very glad that Lucy is doing so well after all she’s been through. I know how difficult it is when one of our critters is ill. It’s difficult to stay strong while feeling helpless most of the time. I love the photo of Lucy with her eyes half closed enjoying the sunshine. You captured the moment perfectly.
Maya Magdalena says
September 19, 2010 atBeautiful 🙂 Sending a big hug to Lucy x
Anonymous says
September 20, 2010 atYummy. Might try adding tofu yogurt recipe using ur recipe :).
We Are Not Martha says
September 20, 2010 atThat mango lassi looks incredible!! I’ve always loved mangoes, but this summer I went mango crazy and want to eat them all the time!
By the way, I found you through Foodbuzz 🙂
Sues
DJ Karma (VegSpinz) says
September 20, 2010 atAw, Lucy! I want to give her a big hug! What a trooper!
Good luck on PFB -I enjoy your blog, so I think you’re going to do great! 🙂
Joyful says
September 20, 2010 atAwesome post. You are a wonderful writer and you can conjure up smells and images of food for me which I’ve never smelled or seen 🙂 I’m so glad to hear that Lucy is doing better now. Blessings.
Sanjeeta kk says
September 20, 2010 atLove the soya milk in the Lassi! Perfect color and a thick and creamy lassi.
tania says
September 20, 2010 atLucy looks so gorgeous in the pic and fat and glowy as always! Kisses to her human mama for taking such good care of her!
tania says
September 20, 2010 atLucy looks so gorgeous in the pic and fat and glowy as always! Kisses to her human mama for taking such good care of her!
Amrita says
September 20, 2010 atThank you Vaishali for news of Lucy! I am so happy that she is well and best of all that the cancer has not spread. It WON’t!! God bless her and all of you who is taking such great care of her!
Rajani says
September 20, 2010 atlovely post vaishali!!
Vaishali says
September 20, 2010 atAmeya, the lassi is very thick this way, and tofu might make it so thick that it’s hard to drink. You could always mix it up with a little water, if you want to use tofu.
Richa, your description of your midnight cooking binges made me nostalgic because I have very similar memories 🙂 Your Chewy sounds like he’s having the time of his life, thanks to your mom. What is it with dogs and food? It’s like you can never fill them up 🙂
Jodye, Thanks!
Connie, That picture — like others on this blog– was taken by my husband, Desi. I love it too. I’ll be sure to share your comment with him. Thanks! 🙂
Maya, Anon, Sues, Thanks!
DJ, Joyful Thanks for your kind words!And Lucy sends you both big hugs.
Sanjeeta, thanks!
Tania, haha. Fat and glowy just about describes her! 🙂
Amrita, Rajani, Thanks!
Mahes says
September 20, 2010 atBeautiful post! Happy to hear that Lucy is doing well. God bless her and her parents!
NIDHYA says
September 20, 2010 atMy, my what a rich yellow color, looks fantastic. Love it.
http://aaha-oho.blogspot.com/
Martica says
September 21, 2010 atVery nice post and my fave of course is mango anything! Good luck in the contest.
Preeti @ Heart and Mind says
September 21, 2010 atVaishali,
I love to hear about your life in Mumbai, makes me feel warm and miss India.
My kids and I love anything Mangoes so Lassi is natural choice that we often make it home or have it when we are out eating.
Thank you for adding Lucy’s updates and pictures, I was wondering about her!
sharmila says
September 21, 2010 atvaishali … great post as always. how beautifully have you described every fragrance and scene. and that lassi looks delish … vegan lassi … too good. but what gave me a sense of relief and peace is lucy. the snaps speak. reading this i could imagine what u guys and lucy have been going thru … here’s cheering for all of you and huge hugs to lucy.
Jacob's Kitchen says
September 21, 2010 atGreat post! Your dog is adorable. Glad she is doing all right despite all that she has been through. I look forward to reading more in the future. I voted for you! =)
Good luck!
You can check out my PFB post at : http://www.foodbuzz.com/project_food_blog/challenges/1/view/503
Chef Luna says
September 21, 2010 atI love your descriptions of the scents and sights from growing up. You make the reader feel as though they can see it too.
Also, big fan of mango lassi!
Mansi says
September 22, 2010 atNice write-up Vaishali! I could totally relate to it:) I’m competing in the contest too, but you have my vote:0
loved the Lassi! always a favorite:) good luck ahead!
sweet swallows says
September 23, 2010 atYou had my vote at ‘vegan’, and stole my heart when you said ‘Mango’. I’m making sure to vote for all the other vegan/veggies in the contest, and this post DEFINITELY deserves my vote. Best of luck!
notyet100 says
September 23, 2010 atchildhood memories are always so good,..:-) lovely post..mango lassi looks so rich and yum,..good luck for project blog star
Lisa says
August 1, 2015 atHi Vaishali, I thought I’d have to give up lassis after going vegan, but no! I tried your recipe just now and it was delicious. I didn’t even have the right stuff, ha. I used a fresh mango and unsweetened soy milk, and I didn’t have any green cardamom pods. However, I added vanilla extract and a bit more sugar to make up for the unsweetened soy milk and I used a little ground cardamom and it was great! I cut the recipe in half because it was just for me and it worked perfectly — thick and creamy consistency. Thanks so much for this recipe, I’ll use it all the time now. All the best, Lisa
Mart says
September 15, 2016 atWe didn’t have cardamom pods, so we used powder. Didn’t use much, as we didn’t know how big pods are. We also didn’t have mango pulp so we used one ripe mango. Holy cow, it ended up tasting exactly like belgian waffle mixture! Less cardamom and more mango next time. 🙂
Cyndi J says
June 28, 2017 atSuch a beautifully written post rich in imagery. I grew up on Guam so I’m very familiar with mangoes and consider them my favorite fruit, too. I live in Florida now and am extremely fortunate that there’s a wonderful mango grove close by. In fact, it’s time to see if/when the mangoes are going to be ready. The grove carries many varieties, some more delicious than others. I also freeze what I don’t eat so I can make a lassi now! I know it will be delicious.
Ruth Eisenbud says
June 28, 2017 atBeautiful posting…. it captures the sumptuous flavors and scents of India… I love mangos and was buying them by the crate and eating 3 a day, until I found out how many calories there are in each mango. I try to eat one or two a day…. And I too rejoice when I see the mangos beginning to appear in the market. Though I cannot even begin to imagine what it would be like to see them forming on a tree.
One of my dreams is to someday taste a real Indian mango. For now I will try this recipe… I also love cashew milk… so this should be delicious…. And once I tasted Indian buttermilk…. There was a big vat at a Jain picnic that i attended…. the buttermilk was so refreshing and cooling…. so subtle, so delicious… Of course it was dairy milk at the time…. but if you can, I would love a recipe for Indian buttermilk…
Jan says
April 15, 2019 atPlease find Veterinarian Dr. Martin Goldstein’s book on natural healing for pets.
He is amazing in curing cancer in animals.
Blessings for sweet Lucy.
Reiki may help also.
I like the web site Divine White Light.
I love you cooking info., writing and vegan recipes!
I am inspired and may actually cook something some day!
Best wishes…..💕