You might also like these recipes for vegan mango smoothie and vegan mango cheesecake. At our home, this mango lassi is a drink we always look forward to, especially when we are eating a spicy Indian dinner, like chana masala or vegetable biryani. It is also the drink most often requested by guests, and it’s a no-brainer for dinner parties because it’s so easy to make. A lassi is a north Indian drink popularized by dhabas - roadside eateries along north India’s dust-smothered highways. This tasty yogurt or buttermilk drink has since made its presence felt around the world and you will almost always find it on an Indian restaurant menu. Lassi in India is most often served plain - either salted or with a touch of sugar - although flavored versions like mango lassi have caught on in popularity over the last few years. To make this very traditional and delicious vegan mango lassi, I use my homemade vegan yogurt, which is made with cashews and is cultured and probiotic. You can use any unsweetened, plain store bought vegan yogurt.
Why you’ll love this vegan mango lassi
Dhaba-style and authentic. Drinking this vegan lassi is like biting into a juicy mango, only creamier. Very easy to make. You need a blender and less than 10 minutes. Healthy, with the goodness of probiotic vegan yogurt. Everyone-friendly. No one in their right minds would say no to a tall glass of mango lassi. It is already soy-free and gluten-free, and you can make the lassi nut-free by using a nut-free yogurt.
Choosing the perfect mango for lassi
You can make this lassi with storebought, preferably Indian, mango puree. But you can also use fresh mangoes. Always make sure you use a bright-orange-fleshed, velvet-fleshed, sweet mango like champagne or ataulfo for lassi. If you are in India, use alphonso mangoes for the best flavor. If using pureed mangoes, go with the cans that say “alphonso pulp” or “alphonso puree” for the best flavor. This is what I use most often for lassi.
Ingredients
Mango puree (from fresh or canned mangos) or fresh mangos. Vegan yogurt. I make my own cultured vegan yogurt, which I use in this lassi. You can use a plain store bought vegan yogurt. If you use sweetened yogurt, make sure you adjust the quantity of sugar in the recipe accordingly. Non-dairy milk. The milk helps cut some of the tartness of the yogurt and makes this mango lassi even creamier. My favorites for this recipe are cashew milk or oat milk. You can use soy milk or almond milk as well. Ground green cardamom. This amazing spice adds incredible aroma and flavor. Mango and cardamom are flavors meant to go together. Sugar. Maple syrup works just as well if you want to keep the lassi free of artificial sugars.
How to make vegan mango lassi
The level of difficulty here is as low as it can go. All you need to do is place the ingredients in the blender and blend until very smooth. Lassi should have a silky, velvety texture and it should be tangy and sweet, but with a perfect balance of both. Adjust the amount of sugar to your taste. To serve the lassi, pour it into a tall glass and garnish either with vegan whipped cream or, more traditionally, with chopped nuts like pistachios.
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