It's time for a little tropical treat today. The inspiration comes from one of my readers when she asked how I can veganize the all-time favorite, Indian drink called Mango Lassi.

Vegan Mango Lassi is a mildly sweet yogurt drink that is usually enjoyed after a light meal.

A close up of mango lassi on a jar and placed on the table

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Ingredient notes
How to make this lassi
Top tips
📖 Recipe
Comments

If you are not familiar with the name, Lassi is a popular yogurt-based drink in Indian cuisine. The most basic form of lassi is a blend of yogurt, water, salt, and some aromatic spices. You could add any fruits to that then it's called by its names like mango lassi, or strawberry lassi, etc.

Lassi is prepared in plain yogurt flavor as well as several fruity flavors. For my vegan lassi, I chose to go with the King of Fruits, Mango.

Mango is not just my favorite but also my entire family. I stock fresh mango in summer and also keep them frozen that I can use in winter.

This vegan mango lassi is my family favorite so I prepare this often during the mango season, and I have more recent pictures to share.

Ingredient notes

Ripe mango: Use ripe, unbruised mangoes or 1 cup canned alphonso mango pulp for best results. For mangoes, softer the better.
Vegan yogurt: I have used both soy milk yogurt and coconut milk yogurt for this recipe. Coconut yogurt brings a tropical flavor for the lassi. I have found both versions tasty. Feel free to choose your choice of plant-based yogurt or curd.
Sweetener: Choose maple or agave syrup to sweeten the dish. Be sure to use it in moderation depending on how ripe the mangoes are. If you cannot find any of these options, just add 2-3 teaspoon of sugar to suit your taste preference.
Nondairy milk: There are plenty of choices when it comes to nondairy milk. I have tried almost all options out there and Almond milk seems to bring the best taste/texture combination for Lassi. If you are allergic to that, just choose your favorite plant-based milk.

How to make this lassi

A blender is filled with, Mango, yogurt and milk for lassi

Blend all the ingredients mentioned above and bring them to a smoothie-like consistency.

Garnish with mint leaves or mango cubes.

Top tips

Always use fresh yogurt. I used homemade vegan yogurt.
Although fresh mangoes are preferred, canned pulp mangoes are fine too.
Any kind of plant-based milk is acceptable. I used almond milk for this recipe.
Use maple sugar, organic sugar or agave syrup as a sweetener.
Enjoy them fresh although they store in the refrigerator for up to two days.
If you prefer a thinner consistency, you can add a little water or plant-based milk.
Serve them chilled or add ice cubes for cold lassi.

Before I start with the directions and let you try this recipe, I do want to emphasize that you have to choose mangoes that are really ripe. You can tell easily if you squeeze them easily. If your mangoes are really sweet, you can also tone down on the maple syrup to suit your taste.

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📖 Recipe

Vegan Mango Lassi

Uma Raghupathi

Vegan Mango Lassi made with only a few ingredients. Mango lassi is basically a yogurt-based mango milkshake or drink. You can use either fresh cubed or canned pulp or frozen mango.

5 from 2 votes

Print Recipe

Prep Time:10

Total Time:10

Course :Drinks

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free, Peanut free

Difficulty :Easy

Servings cups

Calories 102 kcal

Equipment

Blendtec Blender

Process Shot

Check above for step-by-step pictures (most of my recipes include pictures)

Ingredients

▢ 2 ripe mangoes
▢ 1 cup non-dairy yogurt - I used homemade coconut milk yogurt
▢ ½ cup Almond milk - use any other non-dairy milk
▢ 3 tablespoon maple syrup - use organic sugar or another sweet alternative
▢ 2 cups ice
▢ ¼ tsp cardamom powder - optional

Instructions

▢
Blend all the ingredients mentioned above and bring them to a smoothie-like consistency.
▢
Garnish with mint leaves or mango cubes.

Video

Notes

In the video above, I have shown soy milk yogurt and garnished with a little cinnamon.
Always use fresh yogurt. I used homemade vegan yogurt.
Although fresh mangoes are preferred, canned pulp mangoes are fine too.
Any kind of plant-based milk is acceptable. I used almond milk for this recipe.
Use maple sugar, organic sugar or agave syrup as a sweetener.
Enjoy them fresh although they store in the refrigerator for up to two days.
If you prefer a thinner consistency, you can add a little water or plant-based milk.
Serve them chilled or add ice cubes for cold lassi.