Creamy Vegan Mango Lassi
User Reviews
5
Creamy Vegan Mango Lassi
Description
This creamy vegan mango lassi substitutes the usual dairy ingredients with coconut yogurt and coconut milk, creating a smooth and slightly tangy base. The frozen mango provides natural sweetness and a thick texture that blends into a rich beverage. Lime juice adds brightness to balance the sweetness, and honey or maple syrup can be added if the mango is not sweet enough. The blending process ensures uniform creaminess without chunks, yielding a drink that is thick yet pourable.
The flavor is a mellow tropical mix dominated by ripe mango notes complemented by tangy and creamy coconut components. The drink can be served as-is or with extra dollops of coconut yogurt, garnished with fresh mango pieces, shredded unsweetened coconut, and lime wedges for added texture and visual appeal. These garnishes introduce freshness and slight chewiness.
Leftovers keep up to 24 hours refrigerated and can be frozen for up to one month. The recipe suggests possibilities like freezing portions as ice cubes or popsicles to enjoy later, offering a versatile way to extend the mango lassi experience beyond a single serving.
The nutritional information provided is an estimate based on the lower amounts of lite coconut milk and sweetener, excluding optional garnish ingredients.This recipe uses coconut yogurt and coconut milk for a dairy-free version; for a traditional mango lassi, dairy yogurt can be used instead.
Ingredients
- 2 cups Mango frozen ripe
- 1/2 - 1 cup coconut milk (or store-bought boxed or light canned)
- 1/4 cup coconut yogurt for store-bought we love Culina, plain unsweetened
- 1 Tbsp lime juice (plus more to taste)
- 1-2 tsp honey (only if your mango isn’t sweet enough // if vegan use maple syrup)
FOR SERVING optional
- lime wedges
- coconut shredded, unsweetened
- Mango chopped fresh
Instructions
- Add mango, coconut milk (start with a smaller amount of coconut milk and work your way up as needed), coconut yogurt, and lime juice to a high-speed blender or food processor. Blend on high until creamy and smooth, scraping down sides as needed.
- Taste and adjust flavor as needed, adding honey (or maple syrup to keep vegan) at this time for a bit of sweetness (you may not need any), lime for acidity, coconut yogurt for thickness and tang, or coconut milk to thin.
- Serve as is, or swirled with additional coconut yogurt. Fresh chopped mango, shredded coconut, and lime wedges also make a beautiful garnish.
- Store leftovers covered in the fridge up to 24 hours (though best when fresh), or in the freezer up to 1 month. We speculate this smoothie would be delicious frozen as ice cubes or popsicles!
Notes
- The nutritional information provided is an estimate based on the lower amounts of lite coconut milk and sweetener, excluding optional garnish ingredients.
- This recipe uses coconut yogurt and coconut milk for a dairy-free version; for a traditional mango lassi, dairy yogurt can be used instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(Smoothies)
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1smoothie | |
| Calories | 209 | 10% |
| Carbohydrates | 29.9g | 10% |
| Protein | 1.4g | 3% |
| Fat | 10.7g | 16% |
| Saturated Fat | 8.5g | 43% |
| Polyunsaturated Fat | 0.12g | 1% |
| Monounsaturated Fat | 0.23g | 1% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 14mg | 1% |
| Potassium | 288mg | 6% |
| Fiber | 2.8g | 11% |
| Sugar | 26.1g | 52% |
| Vitamin A | 1789IU | 36% |
| Vitamin C | 62.35mg | 69% |
| Calcium | 19.42mg | 2% |
| Iron | 1.29mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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