Vegan mango Lassi - Indian Mango Yogurt smoothie with ripe mango, non dairy yogurt and cardamom or saffron. Dairy-free, gluten-free.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Smoothie
  • Cuisine: Indian

Ingredients

  • 1 cup Plain non dairy yogurt such as Coconut Milk Yogurt (or Almond Milk Yogurt or Home made Almond Cashew Yogurt from my book or soy yogurt)
  • 1 cup Mango pulp (I use canned) (1/4 cup more for more mango-ey Lassi or 1 1/4 cubed very ripe Mangoes)
  • 1/4 cup almond milk (or other non dairy milk)
  • 1/4 cup chilled water or Ice cubes (less or more for desired Lassi consistency)
  • a pinch of salt
  • 1 Tablespoon raw sugar or maple (less or more depending on the sweetness of the mango pulp.)
  • 1/2 teaspoon lemon juice
  • Variations: Add 1/4 tsp cardamom powder (or saffron strands or rose essence or vanilla.)

Method

  1. Blend all the ingredients until smooth. Taste and adjust sugar.
  2. Adjust consistency with more non dairy milk if needed and blend again. Serve chilled.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.