Mango Lassi is a traditional Indian summer drink with mangoes and yogurt. In this super quick recipe, I've used coconut yogurt to make vegan mango lassi. A truly tropical delight!
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Breakfast, Drinks
Cuisine: Indian, Vegan, Vegetarian
Keyword: coconut, fruit recipe, mango recipes, smoothie
Servings: 2
Calories: 179kcal
Equipment
Cutting Board and knife
Measuring Cup
vitamix (or another blender)
Ingredients
1ripe mango(~ 250g, See recipe notes for variety)
150gcoconut yogurt(one single serving, or another plant based yogurt of choice)
1tbspmaple syrup
1tspgreen cardamom powder(remove green skin and pound to a fine powder)
300mlwateror as required
5-6pistachiosslivered for garnish (optional)
Crushed Iceoptional
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.