Vegan Mango Lassi

Rich, creamy, and bursting with sweet mango flavor and a hint of cardamom. This vegan mango lassi is perfect for breakfast, a sweet snack, or for sipping with spicy meals! 

This post is 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, so I decided to create my own vegan version of the drink!

About the Ingredients

You'll usually only find a few ingredients in a traditional mango lassi: mango, yogurt, sugar, and cardamom.

I've made a few versions of vegan mango lassi over the years. Back during the early days of this blog I used silken tofu as my base, because dairy-free yogurt was in short supply during those days. In the few years since then my local supermarkets have filled up with vegan yogurt, so that's what I use now.

I also added some coconut milk to this version, because the drink comes out a little too thick with just mango and yogurt, and also because coconut milk adds a nice layer of richness!

We'll be sweetening our vegan mango lassi with some maple syrup, spicing it up with a touch of cardamom, and adding a pinch of salt to enhance the flavor.

How to Make a Vegan Mango Lassi

It's so easy! The hardest part is cutting up your mango. My mango salsa recipe has some guidance in that department, but feel free to cut your mango all sloppy and basically however you like for this one — it's going to get blended up anyway!

Place everything into a blender and blend it up until smooth. Taste-test, make any adjustments you like — more sugar, more cardamom, a little extra coconut milk to thin it out. Blend again if needed.

Pour and enjoy!

FAQ & Tips

• Choose really good, ripe mangoes for this recipe. Look for ones that have brightly colored skin without too many dark spots. Gently press on your mango with a finger — it should give slightly when it's ripe. Avoid rock hard or squishy mangoes.
• Is there a substitute for coconut milk? Feel free to use any unflavored and unsweetened non-dairy milk. I really like coconut for the richness it adds though!
• Can I substitute sugar for the maple syrup? Yes, you can! Look for organic sugar to keep the recipe vegan.
• Can you recommend a vegan yogurt for this recipe? I used unflavored Silk Almondmilk yogurt, but just about any type of unsweetened and unflavored dairy-free yogurt will work. If you can't find something that's unflavored, use a vanilla flavored yogurt and consider cutting back on the maple syrup a bit.
• Is this recipe gluten-free? It sure is!

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