This vegan mango lassi is made with creamy blended silken tofu, ripe mango, vanilla and a hint of cardamom.
This post is something of a follow up to my vegan tofu chilli paneer post from earlier this week. My husband made me a bit nervous by wrapping every single bite in layers upon layers of naan to avoid burning his mouth. I hope I adequately conveyed the spice level of that dish (which I gave the three chili pepper designation to, and still stand by). In case I didn’t, maybe you want to have something a little more powerful than naan on hand to put out the fire. In an Indian restaurant that something would be mango lassi, as it now would in my home as well, just a way healthier vegan version.
My go-to creamy base in recipes like this is silken tofu. It blends up so smooth you can drink it with a straw. And you’ll love doing it. Silken tofu actually makes a fantastic substitute for yogurt in this way. I added a splash of vinegar to make up for that little sourness you’d find in yogurt.
My vegan mango lassi was every bit as delicious as a regular old lassi, but lighter, which is what I’d hoped. Every time I ever ordered mango lassi at an Indian restaurant I ended up drinking the whole thing before the meal arrived and being not at all hungry by the time it did. This was a version of mango lassi that I felt pretty good sucking this down. It’s got plenty of protein and just a little added sweetener. It would make a great breakfast shake for anyone interested, though I’ll probably stick with it as a midday snack or Indian dinner accompaniment.
Vegan Mango Lassi
- 2 cups very ripe diced mango 1 very large or 2 small mangoes
- 1/2 lb. silken tofu
- 1/2 cup unflavored soy or almond milk
- 2-3 tbsp. maple syrup or agave or to taste
- 1/2 tsp. vanilla extract
- 1/2 tsp. cardamom
- Optional: fresh mint leaves for garnish
- Place all ingredients except mint leaves (if using) into blender. Blend until smooth, stopping to scrape down sides of pitcher as needed.
- Divide into glasses and optionally garnish with mint leaves.