Vegan Mango Lassi

Total time5 min

Prep time5 min

Cook time0 min

Sweet mango and fragrant cardamom blend into a thick, frosty sip that tastes like a mango lassi should — bright, creamy, and just a little floral if you go for the rose water. Everything gets blitzed together with ice until frothy and smooth, so there's no straining or fussing, just a quick spin in the blender and you're done. A touch of sugar rounds out the natural sweetness of the mango, and that final dusting of cardamom on top gives it a nice aromatic finish. It's an easy, refreshing drink to pour over ice on a hot afternoon, and it fits neatly into a vegan lineup of dairy-free sippers. Keep this one on hand for breakfast, a snack, or whenever you want something cool and fruity in a glass.

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Ingredients

2 servings

1 cup whole-milk yogurt
Forager Project Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative - 24 Oz Cocojune Pure Coconut Organic Cultured Coconut Yogurt Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative Kite Hill Greek Style Plain Unsweetened Plant-Based Yogurt So Delicious Dairy Free Plain Coconut Milk Yogurt Cup - 5.3 Oz
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Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
1 cup frozen mango chunks, thawed, or fresh mango, cubed
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tbsp sugar
¼ tsp ground cardamom
¼ tsp rose water (optional)
1 cup ice cubes

For serving

1 pinch ground cardamom, for serving (optional)

Instructions

1
Combine the yogurt, mango, milk, sugar, cardamom, and rose water (if using) in a blender. Add the ice cubes.
2
Blend on high speed until completely smooth and frothy, about 45–60 seconds.

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