Vegan Mango Lassi
A recipe for vegan Mango Lassi made with cashew yogurt that tastes authentic and absolutely divine. Cardamom and vanilla complement the tangy sweetness of the mangoes. A gluten-free, soy-free and vegan recipe.
Servings: 4 servings
Calories: 272kcal
Equipment
Ingredients
- 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)
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 saffron or mint.
Notes
- 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.
Nutrition
Serving: 1glass | Calories: 272kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 366mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1380IU | Vitamin C: 46mg | Calcium: 14mg | Iron: 2mg