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Creamy Vegan Mango Lassi Recipe

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4.4 from 29 reviews

A refreshing and creamy vegan mango lassi made with frozen ripe mango, coconut milk, and coconut yogurt. This dairy-free twist on the traditional Indian lassi offers a smooth, tangy, and slightly sweet beverage perfect for a healthy snack or dessert, garnished optionally with fresh mango, shredded coconut, and lime wedges.

Ingredients

Main Ingredients

  • 2 cups frozen ripe mango
  • 1/2 – 1 cup coconut milk (store-bought boxed or light canned)
  • 1/4 cup plain unsweetened coconut yogurt (such as Culina brand)
  • 1 tablespoon lime juice (plus more to taste)
  • 1-2 teaspoons honey (use maple syrup if vegan)

For Serving (Optional)

  • Lime wedges
  • Shredded unsweetened coconut
  • Chopped fresh mango

Instructions

  1. Combine Ingredients: Add the frozen mango, coconut milk (starting with 1/2 cup and adding more as needed), coconut yogurt, and lime juice to a high-speed blender or food processor.
  2. Blend Until Creamy: Blend on high speed until the mixture is smooth and creamy, pausing to scrape down the sides of the blender as necessary to ensure an even consistency.
  3. Taste and Adjust: Sample the lassi and adjust the flavors by adding honey or maple syrup for sweetness if needed, more lime juice for extra acidity, coconut yogurt for additional thickness and tang, or coconut milk to thin the consistency to your liking.
  4. Serve: Pour the lassi into glasses and serve as is, or swirl with extra coconut yogurt for a decorative and flavorful touch.
  5. Add Garnishes: Top with chopped fresh mango, shredded coconut, and lime wedges if desired to enhance both presentation and taste.
  6. Store Leftovers: Keep any remaining lassi covered in the refrigerator for up to 24 hours to maintain freshness, or freeze for up to 1 month. The lassi can also be frozen as ice cubes or popsicles for a cool treat.

Notes

  • Start with less coconut milk when blending to control the texture, adding more to thin as desired.
  • The sweetness level depends on the mango ripeness; adjust with honey or maple syrup accordingly.
  • Use unsweetened coconut yogurt to balance the natural sweetness and add tanginess.
  • For a vegan option, substitute honey with maple syrup or another plant-based sweetener.
  • Best enjoyed fresh, but can be stored refrigerated or frozen as noted.
  • Consider freezing leftovers as ice cubes or popsicles for a refreshing variation.

Find it online: https://justsosavory.com/creamy-vegan-mango-lassi-recipe/