This is an easy & quick recipe for vegan Mango lassi made with coconut yogurt alternative. Lassi is a traditional Indian yogurt drink. But I don’t think anyone in the world is a stranger to the delicious Mango Lassi! A tall glass of chilled Mango lassi can make all the summer blues go away.
Mango season is one of my favorite seasons to be in India. Every year, I used to make sure I am home, in India, for at least a few weeks to truly enjoy this king of all fruits. This year I missed the season in India but the amazing thing about being in Houston is that we get awesome Mangoes from Mexico as well as India.
The other day I found organic coconut yogurt alternative in market and I couldn’t resist trying vegan Mango lassi with coconut yogurt. The combination of mango and coconut is a tropical paradise. Houston’s been very hot and humid lately and even though we don’t have sandy beaches and palm trees and glass of cold Mango lassi can totally transport one to the tropics! The addition of freshly grounded green cardamom adds a delicious fragrance and subtle taste to the lassi.
Recently I took my Indonesian friend to the Indian store and she was excited to find Mango lassi in the refrigerator section. It, of course, wasn’t vegan and she said, she breaks her vegan pact for mango lassi because she can’t find vegan mango lassi in any market. To which I said, have a blender?… yes? let’s buy some mangoes and we will make magic right in your kitchen!
The recipe is super simple and open to so many adaptations. I hope you like it. It’s also a great breakfast fruit smoothie option.
Vegan Mango Lassi
Mango Lassi is a traditional Indian summer drink with mangoes and yogurt. In this super quick recipe, I’ve used coconut yogurt to make vegan mango lassi. A truly tropical delight!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Breakfast, Drinks
Cuisine: Indian, Vegan, Vegetarian
Keyword: coconut, fruit recipe, mango recipes, smoothie
Servings: 2
Calories: 179kcal
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 ripe mango (~ 250g, See recipe notes for variety)
- 150 g coconut yogurt (one single serving, or another plant based yogurt of choice)
- 1 tbsp maple syrup
- 1 tsp green cardamom powder (remove green skin and pound to a fine powder)
- 300 ml water or as required
- 5-6 pistachios slivered for garnish (optional)
- Crushed Ice optional
Instructions
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Peel and cut the mango into chunks. An easier way is to cut in half and scoop the flesh out.
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Put yogurt, Mango, maple syrup and little (~100ml) water in the blender.
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Blend until smooth.
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Add cardamom powder and more water and/or ice (if usinfor the desired consistency.
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Blend again.
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Pour into glasses. Garnish with pistachios and serve cold.
Notes
- Mango Variety: Choose a mango variety that has less fibrous and sweet flesh. In India, alphonso or safeda. In US, the Mexican Ataulfo or honey mango is best to make Mango Lassi.
- Nutritional Information is approximate information for 1 of 2 servings.
Mango variety for Mango Lassi
If you are a mango lover you would know there are many different Mango varieties. In India we have safeda, dussehri, kesari, alphonso, totapuri and so many more. The most common mango varieties in the US are the golden yellow Ataulfo mango and the red colored Tommy Atkins.
For Mango Lassi, you need a mango that is not very fibrous and has a sweet taste. In India, I mostly go with Alphonso or safeda to make Mango lassi and in the US, I would highly suggest using the Mexican Ataulfo mango variety. The commonly found Ataulfo mango is a cousin of Indian Alphonso. It has a thin pit, not very fibrous, and has a rich, sweet flavor. Its sweet flavor has lent it the nickname of “Honey Mango”
Food Blogger’s meet at a Secret cooking destination!
I love the online food bloggers groups. There are many out there but I’m just part of a few close-knit ones. This recipe is part of our monthly Shh… Cooking secretly challenge group where every month the group chooses one State’s cuisine; the participants are paired up and each gives the other two ingredients to use in a dish that is typical of that State. This month’s theme is Punjabi cuisine. My partner for this month is Priya Mahesh, who blogs at @200º (I think the name is super cool!). I gave her cashew and besan (gram flour) and she made this low oil lauki ke kofta curry. She gave me yogurt and cardamom as my two ingredients. I could have made so many dishes with those two like kadhi or kulcha or Amritsari chole but lassi has been on my mind since long for adding to blog and when I could make it vegan, I was definitely going for that!
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Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
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