If you love mango lassi but want a dairy-free or vegan version, this recipe is for you! This dairy-free mango lassi is a beautiful twist to the classic.
Fresh ripe mangoes add natural sweetness while coconut or cashew yogurt creates that signature lassi creaminess. It’s all blended effortlessly in a Vitamix (or any high-speed blender), making it super smooth and ready in minutes.
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 creamy drink (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 vegan lassi without added refined sugar, then this unique plant-based alternative is for you.
Love mango-based smoothies? Then you also have to try my Chocolate Mango Smoothie Recipe.
Why You'll Love This Recipe
- Completely Dairy-Free & Vegan: Perfect for anyone avoiding dairy or following a plant-based diet.
- Quick and Easy: Ready in minutes using a high-speed blender, immersion blender, or food processor.
- Naturally Sweet and Refreshing: No refined sugars, just the goodness of ripe mango and a hint of maple syrup with fresh ginger for a tarty twist.
- Versatile: Enjoy it as a breakfast drink, a light dessert, or an afternoon snack.
Ingredients & Notes
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 mango and makes this drink extra silky.
- Fresh Ripe Mangoes: Ripe mango makes the best, naturally sweet base. Buy more to also make my Chia Pudding With Mango Puree.
- 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.
- Plant-Based Milk (optional): If the mixture is too thick, you can add more of your favorite plant-based milk until you reach your desired consistency. Coconut milk is my favorite here, but oat milk, almond milk, or unsweetened soy milk are all great options.
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 It
See the full recipe with measurements in the recipe card.
Let's make this vegan mango lassi!
Step One (Picture 1 above) - Gather the ingredients and add them to a high-speed blender.
Step Two (Picture 2 above) - Blend until smooth and creamy. Taste and adjust. If you'd like it sweeter, add a drizzle of maple syrup. If you prefer is thinner, add a splash of plant-based milk until you get your desired consistency.
Step Three (Picture 3 above) - Pour into glasses. Serve with mint leaves and pistachio nuts as a garnish. Enjoy or store in mason jars with a lid in the fridge for later!
Top 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 Chilled Mango Lassi: Refrigerate ripened mangoes the day before, or throw a few frozen mango cubes (frozen fruit) into the blender to get that instant chilled effect. You can drop a few more into the serving glass to use as ice cubes. It also helps to serve in chilled glasses.
Variations & Substitutions
- 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).
- Alternative options to Garnish: A pinch of cardamom powder or saffron strands brings out that real-deal flavor.
Storage
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.
Recipe FAQs
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.
Its consistency is similar to a fruit smoothie or milkshake—deliciously creamy and refreshing.
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 fruit.
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 taste buds.
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.
Yes! It’s a convenient option when fresh mangoes aren’t available. But try to go for sugar-free mango pulp.
It's naturally sweet from ripe mangoes and a touch of maple syrup.
Absolutely! It’s free from refined sugar and easy to make with a blender, making it a fun, healthy treat.
Mangoes are rich in antioxidants that help combat free radical damage, and using plant-based milk options like coconut milk or oat milk adds healthy fats without the heaviness of whole milk or dairy products. This lassi is not only a treat for your taste buds but also a gentle, nourishing choice for hot summer days.
More Smoothie Recipes You Might Like
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📖 Recipe
Dairy-Free Mango Lassi (Vegan, Blender-Friendly)
Mariska RamondinoEquipment
Ingredients
- 2 sweet ripe mangos about 530 grams
- 1 cup plain coconut yogurt (or a cashew based yogurt) 230 grams
- 1 tablespoon raw shelled hemp seeds
- ½ teaspoon freshly grated ginger
- ¼ teaspoon ground cardamom
- 2 tablespoons maple syrup
- plant-based milk of choice for a thinner lassi optional
Instructions
- Peel and cube the chilled ripe mangos.2 sweet 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.1 cup plain coconut yogurt (or a cashew based yogurt), 1 tablespoon raw shelled hemp seeds, ½ teaspoon freshly grated ginger, ¼ teaspoon ground cardamom, 2 tablespoons maple syrup
- 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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