Vegan Mango Coconut Lassi

Total time10 min

Prep time10 min

Cook time0 min

Sweet, ripe mango and rich coconut milk blend into a thick, frothy base that's chilled to perfection with a handful of ice — this lassi comes together in under a minute flat. A whisper of cardamom and vanilla brings warmth and depth, while a touch of sweetness rounds out the tropical flavor without overpowering the fresh fruit. Blended until completely smooth and topped with a sprinkle of unsweetened shredded coconut, it pours up thick, creamy, and irresistibly frosty. This one's a refreshing, no-fuss drink to keep in your vegan rotation, perfect for hot days or whenever you're craving something bright and cooling.

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Ingredients

2 servings

1 ½ cups fresh mango, peeled and cubed (from about 1 large ripe mango)
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½ cup full-fat coconut milk
½ cup fresh ricotta
¼ cup cold water
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp ground cardamom
¼ tsp pure vanilla powder (optional)
1 cup ice cubes

For serving

1 tsp unsweetened shredded coconut, for serving (optional)

Instructions

1
Add the mango, coconut milk, ricotta, cold water, honey, cardamom, and vanilla powder (if using) to a blender.
2
Blend on high speed for 30–45 seconds until completely smooth with no visible mango chunks.

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