This is an easy & quick recipe for vegan Mango lassi made with coconut yogurt alternative. Lassi is a traditional Indian yogurt drink. But I don’t think anyone in the world is a stranger to the delicious Mango Lassi! A tall glass of chilled Mango lassi can make all the summer blues go away.
Mango season is one of my favorite seasons to be in India. Every year, I used to make sure I am home, in India, for at least a few weeks to truly enjoy this king of all fruits. This year I missed the season in India but the amazing thing about being in Houston is that we get awesome Mangoes from Mexico as well as India.
The other day I found organic coconut yogurt alternative in market and I couldn’t resist trying vegan Mango lassi with coconut yogurt. The combination of mango and coconut is a tropical paradise. Houston’s been very hot and humid lately and even though we don’t have sandy beaches and palm trees and glass of cold Mango lassi can totally transport one to the tropics! The addition of freshly grounded green cardamom adds a delicious fragrance and subtle taste to the lassi.
Recently I took my Indonesian friend to the Indian store and she was excited to find Mango lassi in the refrigerator section. It, of course, wasn’t vegan and she said, she breaks her vegan pact for mango lassi because she can’t find vegan mango lassi in any market. To which I said, have a blender?… yes? let’s buy some mangoes and we will make magic right in your kitchen!
The recipe is super simple and open to so many adaptations. I hope you like it. It’s also a great breakfast fruit smoothie option.
Vegan Mango Lassi
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 ripe mango (~ 250g, See recipe notes for variety)
- 150 g coconut yogurt (one single serving, or another plant based yogurt of choice)
- 1 tbsp maple syrup
- 1 tsp green cardamom powder (remove green skin and pound to a fine powder)
- 300 ml water or as required
- 5-6 pistachios slivered for garnish (optional)
- Crushed Ice optional
Instructions
- Peel and cut the mango into chunks. An easier way is to cut in half and scoop the flesh out.
- Put yogurt, Mango, maple syrup and little (~100ml) water in the blender.
- Blend until smooth.
- Add cardamom powder and more water and/or ice (if usinfor the desired consistency.
- Blend again.
- Pour into glasses. Garnish with pistachios and serve cold.
Notes
- Mango Variety: Choose a mango variety that has less fibrous and sweet flesh. In India, alphonso or safeda. In US, the Mexican Ataulfo or honey mango is best to make Mango Lassi.
- Nutritional Information is approximate information for 1 of 2 servings.
Mango variety for Mango Lassi
If you are a mango lover you would know there are many different Mango varieties. In India we have safeda, dussehri, kesari, alphonso, totapuri and so many more. The most common mango varieties in the US are the golden yellow Ataulfo mango and the red colored Tommy Atkins.
For Mango Lassi, you need a mango that is not very fibrous and has a sweet taste. In India, I mostly go with Alphonso or safeda to make Mango lassi and in the US, I would highly suggest using the Mexican Ataulfo mango variety. The commonly found Ataulfo mango is a cousin of Indian Alphonso. It has a thin pit, not very fibrous, and has a rich, sweet flavor. Its sweet flavor has lent it the nickname of “Honey Mango”
Food Blogger’s meet at a Secret cooking destination!
I love the online food bloggers groups. There are many out there but I’m just part of a few close-knit ones. This recipe is part of our monthly Shh… Cooking secretly challenge group where every month the group chooses one State’s cuisine; the participants are paired up and each gives the other two ingredients to use in a dish that is typical of that State. This month’s theme is Punjabi cuisine. My partner for this month is Priya Mahesh, who blogs at @200º (I think the name is super cool!). I gave her cashew and besan (gram flour) and she made this low oil lauki ke kofta curry. She gave me yogurt and cardamom as my two ingredients. I could have made so many dishes with those two like kadhi or kulcha or Amritsari chole but lassi has been on my mind since long for adding to blog and when I could make it vegan, I was definitely going for that!
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This looks absolutely delicious! A must try before mangoes disappear from the market completely. 🙂
A hearty accompaniment to any meal!
Thanks, Priya!!
I hope you do try it before mangoes run out and one trick… peel, chop, and freeze some mangoes while they are still there to enjoy over the winters!
Mango lassi is welcome anytime of the day or year even if its cold. I like that you’ve managed to create a vegan version so that your friend can enjoy it. Love the colour and yes mango lassi without cardamom is incomplete.
Thanks, Mayuri!
and totally agree that cardamom is the key to lassi recipe 🙂 Just a little bit of it adds such unique aroma and flavor to the drink!
Love this veganized version of the lassi! I think I would have gone an extra mile and added a douse of coconut milk as well… Oh, this would have been amazingly flavorful…
Thanks, Rafeeda!
The coconut yogurt I used was very thick which is why I just added some water but definitely, more coconut flavor is always a good idea! 🙂
Love the vegan version of mango lassi. Quick delicious and simple one to make
Thanks, Narmadha!
I too love the simplicity and ease of this lassi 🙂
Ashima – I love that this is not just creamy and mangolicious , but vegan too ! the clicks are stunning and inviting ! fabulous one..
Thanks, Kalyani!
Mango lassi is all time favourite. Loved you made it vegan. Never used coconut yogurt and never thought of vegan lassi. Fabulous share.
Thanks, Sujata!
Coconut yogurt adds a delicious twist to Mango lassi. I loved the combination of Mango and coconut. I hope you try it sometime 🙂
A tall glass of chilled mango lassi flavored with cardamom is a delight for sure. Loved your vegan version here Ashima !
Thanks so much! You should also try the vegan version! It will go great with almond and cashew milk too!
Mango lassi looks absolutely delicious and vegan lassi with coconut yogurt must have tasted yummy. Just have enjoyed it with my friend.
Thanks, Archana!
I loved the combination of coconut and mango. Totally a tropical chiller 🙂
Mango lassi looks absolutely delish and your lovely presentation is making it all the more !
Thanks, Poonam! 🙂
Have been going very slow n blog because of the move and then other commitments. I feel like I am also losing touch with composition.. your feedback is really an encouragement!
Mango lassi that too vegan! It’s a very interesting recipe with the twist of using coconut yogurt. Lassi looks super delicious. I am new to coconut yogurt but will definitely look out for it!
Thanks, Vasu 🙂
Coconut and Mango is such a common tropical drinks combination but we had never tried it as lassi before. This one came out so nice, refreshing, and delicious.
A lovely post, Ashima, I enjoyed reading it and imagining you in the Indian store, selecting the mangoes with your friend!
I haven’t tried a vegan Mango lassi, and perhaps if I come across good vegan yogurt, will give it a try. The cardamom seems the perfect touch for a delectable Mango lassi.
Thanks, Sujata!
For me, cardamom makes the transition for this one being a smoothie to being a lassi 🙂
The addition of coconut milk does make it tastier, I love it. I usually extract pulp and serve it as aam ras.
Thanks, Jayashree.
Aam ras is another one of the favorite mango desserts in our home.
Mango lassi is loved by most in the mango season. Love the fact that this is completely vegan version. Awesome share dear !
Thanks, Sasmita!
I loved it with coconut yogurt and I am sure it will go great with almond and cashew yogurt too!
Loved how you used the ingredients! It has come out beautifully Ashima…such a simple and easy recipe. On my wishlist now!
Thanks, Priya! and thanks also for giving such simple ingredients to work with 🙂
Mango lassi is one of my favourite’s or rather any dish with mango. Though I have never tried it with coconut yogurt, would love to try it with it.
“any dish with mango”! I am totally with you Renu on that one 🙂 Love mangoes and the wait for the season begins as soon as it is over :p
Mango lassi looks absolutely delicious, lip-smacking and you made it perfectly. Everyone in my home loves this lassi but especially daughter is very crazy about lassi.
Thank you!
I hope your daughter will like the vegan version too!
Oh my god, coconut yogurt… I am going to pass on the recipe to a good friend who constantly looks for ideas with coconut yogurt. Love it!!
Thanks, Seema!
Coconut yogurt goes best with mango for this recipe! 🙂
wow!!That looks absolutely irresistible. Vegan yogurt is something I have been wanting to taste for a long time and yet to find one here. This vegan mango lassi must have tasted very delicious
Thanks, Veena!
You can make vegan yogurt at home just like regular yogurt. I normally use the regular yogurt as a starter for the first batch of vegan yogurt and then continue to make subsequent batches with the new vegan yogurt. Alternatively, you can also use yogurt starter powder.
Hi Ashima,
First of all congratulations on having such a lovely blog. You have some great content.
I came across your blog while finding a vegan version of lassi. And you just nailed it perfectly with mangoes and coconut yogurt.
I have tried making a summer drink by blending mangoes with just plain coconut water keeping in mind the electrolyte boost while rehydrating after a good workout.
I have grown up in Bangalore drinking lassi all time and now was on a lookout for a more healthy recipe and your recipe ends the search.
Thank you for such a lovely presentation and your pictures capture the eye.
By the way, I dint know that Safeda is Alfonso.
Hasin
Hello Hasin,
Thank you so much for your encouragement! The fact that my recipes may be helpful to others is what motivates me to explore and share. I love lassi too and coconut yogurt is great for making drinks 🙂
quick correction… Safeda is not Alphonso. Alphonso is called Hafus in Hindi… Safeda is a different variety. I have mentioned them both as a choice for the lassi as both alphonso and safeda are less fibrous and sweeter. I think my language became a bit confusing there.. 😮