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Three glasses filled with mango lassi, topped with mint leaves and each carrying a straw.
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5 from 3 votes

Amazing Creamy Vegan Mango Lassi (Dairy-Free)

A delicious creamy vegan mango lassi made with coconut yogurt and plant-based milk, ripe mangoes, ginger, hemp seeds, ground cardamom and a tad of maple syrup—refreshing and so good!
Prep Time10 minutes
Total Time10 minutes
Course: Smoothies, Juices and Drinks
Cuisine: Modern Cuisine
Servings: 3 cups (about 2-3 servings)
Calories: 199kcal

Ingredients

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

Helpful Tips:
  • Use ripe Mangoes: Use sweet ripe mangoes. Otherwise, this mango milkshake might turn out bland and lack the desired natural sweetness of the mango fruit.
  • Consistency: a plant-based yogurt might make the consistency a tad thicker than when using regular (fermented) yogurt. If the mixture is too thick, 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 lassiInstead of ice cubes, refrigerate the ripened mangoes the day before or use frozen mango cubes (frozen fruit) to keep this delicious vegan mango lassi at a chilled temperature.
Variations:
  • 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 a 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). 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.
Storage:
Store leftover 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 and give it a good stir before enjoying it again.

Nutrition

Serving: 1cup | Calories: 199kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 12mg | Potassium: 265mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1519IU | Vitamin C: 60mg | Calcium: 137mg | Iron: 1mg