This creamy vegan mango lassi recipe is a beautiful twist to the classic.
It's a delicious, refreshing drink made with dairy-free plain yogurt, infused with hemp seeds and ginger, and sweetened with only fresh, juicy mangoes and a tad of maple syrup.
Love mango-based smoothies? Then you also have to try my Chocolate Mango Smoothie Recipe.
Sweet, fresh mango is a favorite fruit during warmer seasons. I love it in this Mango Avocado Salad or infusing its sweetness into my favorite Mango Cookies.
This time, I'm blending a few into a dairy-free lassi (inspired by Indian cuisine). It's the perfect drink on a hot day.
Unlike the classic mango lassi recipe, which uses milk-based ingredients, this blended concoction is dairy-free with protein-rich hemp seeds and zesty ginger.
So, if you prefer a healthy, sweet, dairy-free version without added refined sugar, then this unique vegan mango lassi recipe is for you.
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Most people are familiar with this popular drink. But just in case you're not...
What Is Mango Lassi
- In short, lassi is a yogurt-based drink (very popular in India and Pakistan).
- Recipes can differ vastly from sweet to salty and simple to infused with beautiful spices such as cumin, coriander, and cardamom.
- Mango lassi is very popular. Its consistency is similar to a fruit smoothie or milkshake—deliciously creamy and refreshing.
- My version is dairy-free and vegan.
Ingredients & Substitutions
See the recipe card for full information on ingredients and quantities.
- Coconut yogurt: You can replace this with any non-dairy yogurt of your choice. But I prefer coconut or cashew yogurt because it does not overpower the flavors of the fruits and makes this drink extra silky.
- Fresh ripe mangoes: Sugar-free mango pulp or mango puree is a great alternative.
- Sweetener: Maple syrup gives a unique, almost caramel-like woody flavor that tastes delicious in this dairy-free mango lassi.
- Fresh ginger: Adds a slightly tart, almost lemony taste that balances out the sweetness. Use any leftovers to make my ginger smoothie recipe.
- Hemp seeds: It makes this drink exceptionally creamy and nutritious, with healthy fats, proteins, and minerals.
- Cardamom: Adds a sweet, citrusy touch.
Note: Cardamom is a wonderful spice to have in your pantry for savory and sweet recipes like this Date Cake or Buckwheat Chocolate Chip Cookies.
How To Make a Vegan Lassi
See the full recipe with measurements in the recipe card.
Let's make this vegan mango lassi!
Step 1: Gather the ingredients and add them to a high-speed blender.
Step 2: Blend until smooth and creamy. Serve and enjoy!
Helpful Tips
- Use ripe Mangoes: Use sweet, ripe mangoes. Otherwise, this mango milkshake might turn out bland and lack the fruit's natural sweetness.
- Consistency: Plant-based yogurt might make the consistency a tad thicker than regular (fermented) yogurt. If the mixture is too thick, you can add more of your favorite plant-based milk until you reach your desired consistency.
- Blending the ingredients: Always blend until smooth to get that creamy texture.
- For a cold mango lassi: Refrigerate ripened mangoes the day before or use frozen mango cubes (frozen fruit) to keep this delicious vegan mango lassi chilled.
Recipe FAQs
My favorite lassi bursts with sweet mango flavors balanced with slightly tangy notes and is super creamy.
I love my lassi a tad sweet, but I'm not fond of too many added sugars overtaking the taste of the mango fruits.
This healthy and super easy homemade vegan mango lassi is an alternative twist to any traditional recipe and one that you can experiment with and change according to your tastebuds.
Store leftover (vegan) mango lassi in the fridge for up to three days.
It won't necessarily go bad after that, but it won't taste as fresh. Make sure to store it in a covered (glass) jar. Give it a good stir before enjoying it again.
Please don't focus on the peel's color because not all mangoes change color when they ripen.
To check if a mango is ripe, gently press the fruit. If it yields slightly under pressure, it is ripe and ready for consumption.
Additionally, as the mango ripens further, you'll notice a gentle and sweet fragrance emanating from its stem end. That's when you know that they are very juicy and sweet on the inside.
Variations
- Want a thinner lassi? Add more cashew milk. Coconut, almond, or oat milk are also great options.
- Adjust sweetener: You might prefer more or less maple syrup than the suggested amount. You can also add monk fruit instead, which also works well.
- Vegan yogurt: I prefer coconut or cashew-based yogurt. Or choose any dairy-free unsweetened yogurts of your choice.
- Don't mind dairy products? You can certainly make this beverage with good-quality yogurt. Go for traditionally fermented yogurt with no added sweeteners, thickeners, or other flavors added. I love plain organic Bulgarian yogurt; it has a refreshing tart flavor and all the benefits of healthy probiotics (live acidophilus).
Serving Suggestions
- You can enjoy this lassi anytime during the day as a refreshing drink or as a breakfast. It is fresh, filling, and incredibly satisfying.
- Serve it chilled in a cute glass, dress it up with extra mango slices or fresh mint leaves, and you have a beautiful beverage to serve guests.
- Other topping suggestions: Pistachios or coconut shreds.
More Smoothie Recipes You Might Like
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📖 Recipe
Amazing Creamy Vegan Mango Lassi (Dairy-Free)
Mariska RamondinoIngredients
- 1 cup plain coconut yogurt (or a cashew based yogurt) 230 grams
- 2 sweet ripe mangos about 530 grams
- 1 tablespoon raw shelled hemp seeds
- ½ teaspoon freshly grated ginger
- ¼ teaspoon ground cardamom
- 2 tablespoons maple syrup
Instructions
- Peel and cube the chilled ripe mangos.
- In a blender, blend all the ingredients. Continue to mix until all hemp seeds have been pulverized and disappeared into the vegan yogurt. The drink should have a smooth and creamy texture.
- If you are using a high-speed blender, start first on the lowest speed setting, then gradually move up to the highest speed option.
- If you stored the mangoes in the fridge the night before, the drink will be cool enough to enjoy immediately. Otherwise, chill in the fridge before serving.
- Garnish with mint leaves, extra fresh mango slices, pistachios, or coconut shreds (all optional).
Notes
-
- Use ripe Mangoes: Use sweet, ripe mangoes. Otherwise, this mango milkshake might turn out bland and lack the fruit's natural sweetness.
-
- Consistency: Plant-based yogurt might make the consistency a tad thicker than regular (fermented) yogurt. If the mixture is too thick, you can add more of your favorite plant-based milk until you reach your desired consistency.
-
- Blending the ingredients: Always blend until smooth to get that creamy texture.
-
- For a cold mango lassi: Refrigerate ripened mangoes the day before or use frozen mango cubes (frozen fruit) to keep this delicious vegan mango lassi chilled.
- Want a thinner lassi? Add more plant-based milk. Coconut, almond, cashew, or oat milk are all great options. My favorite is cashew milk for this recipe.
- Adjust sweetener: Play around with adding sweets to this drink; you might prefer more or less maple syrup than the suggested amount. You can also add Monk fruit instead of syrup, which works well.
- Vegan yogurt: I prefer coconut or cashew-based yogurt.
- Don't mind dairy products? You can certainly make this beverage with good-quality yogurt. Go for traditionally fermented yogurt with no added sweeteners, thickeners, or other flavors. I love plain organic Bulgarian yogurt; it has a refreshingly tart flavor and all the benefits of healthy probiotics (live acidophilus). Probiotic yogurt has a creamy and liquid part. Make sure you stir well before using it in this recipe to get the right thickness—not too thick or too liquidy.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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