Blend up a sweet, tangy, and creamy mango lassi in minutes, with a combination of just 4 base ingredients. This yogurt-based mango smoothie is refreshing and perfect for warm Summer months and pairing with spicy foods. Plus, this recipe is dairy-free, gluten-free, vegan, and naturally sweetened, though it can even be made sugar-free!
Creamy, Tangy Yogurt-Based Mango Drink
Mango is one of my ultimate favorite summer fruits to enjoy during the hottest months of the year. Whether eating it alone, as part of a dish or drink – there is always mango in my household. Especially now during mango season (my favorite time of the year!). Now, this mango lassi allows me to combine the sweet and creamy flavor of mango with refreshingly tangy yogurt, for a drink that has quickly become a summer favorite of mine.
Having said that, though, this recipe can also be enjoyed year-round, as long as you have access to good-quality mango. Serve this drink alone or alongside your favorite spicy cuisine, for the ultimate soothing, creamy experience.
What Is Lassi?
Lassi is a traditional yogurt (Dahi) based drink in India. There are sweet and salty (known as chaas/doogh and similar to Turkish ayran) versions and basically consist of yogurt, water, spices, and in this case, mango. The result is a drink like a mango smoothie/ milkshake, with the tangy twist of a yogurt base.
Due to being yogurt-based, lassi drink is touted as containing several health benefits, including aiding digestion, preventing bloating, boosting the immune system, and bone health, as well as containing a healthy dose of probiotics. Luckily, even with this dairy-free version, the majority of this is still the case as the yogurt will still contain probiotics.
This mango lassi recipe combines mango with yogurt, milk, sweetener, and a couple of optional extras. Though, traditionally, lassi is made with yogurt only, adding a little milk can help to thin the drink slightly for those that don’t want something too thick.
The entire process just consists of blending the ingredients together. So, if I haven’t made it obvious enough, this recipe is ridiculously simple and takes just minutes to prepare!
Mango – Depending on where you live, the best mango variety will differ- though I do recommend using fresh, ripe, in-season mangoes for the best results. If they’re not available where you live, then you can use frozen mango or even canned mango puree (250g/9oz can).
Depending on where you live, the quality of mango will differ. In the US, Ataulfo mangoes (also called honey mango) are a great option as they are sweet and less fibrous than other varieties. You can also pick up fresh Kesar mangoes from Indian stores while they are in-season (though pricier – but worth it). Alternatively, look out for mango pulp made from Kesar or Alphonso varieties in Indian stores, for best results.
Dairy-Free Yogurt – Use the yogurt of your choice; almond, soy, coconut, though they will all affect the flavor in different ways. You can also try to use kefir or vegan Greek yogurt.
Dairy-free Milk – Same as the above. Use whichever plant-based milk you prefer. I like to use full-fat versions (coconut milk) for this drink, but that’s up to you.
Sweetener – There are several available options including organic sugar, liquid options like maple syrup, or keto-friendly sweeteners like Erythritol. You’ll need to adjust the amount based on which you use and how sweet the mango you use is.
Cardamom (optional) – Though optional, I recommend adding this ingredient for additional flavor. However, you could also use cinnamon instead.
Lemon Juice (optional) – Used to add an extra ‘freshness’ to the drink and compliment the sweetness of the mango. You could use lime juice instead, too.
Ice Cubes (optional)
How To Make Mango Lassi
For the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below.
Step 1. Add all the ingredients (except the ice) into a blender/food processor (or use an immersion blender) and blend until smooth.
Step 2. Taste the drink and add more sweetener if needed. If you prefer a thinner lassi, then add a little extra milk (I found 1/3 cup was perfect for me)
Step 3. If you want to make more of a slush, then you can add some ice cubes to the blender and blend again till smooth. For creamier results, omit the ice or use frozen mango instead. Enjoy!
How To Store
Indian mango lassi is best consumed immediately, when fresh though it can be stored in the fridge for up to 2 days (when not blended with ice).
- You may need to amend the amount of sweetener used based on how sweet the mangoes you chose are. 1 tablespoon was enough for me (though I live in the tropics, and we have very ripe/sweet mangoes), but add more, if necessary.
- You can add extra flavor with other fruits and fruit juices, rose water, or even syrups.
- Optionally garnish this mango lassi drink with some chopped pistachios, saffron strands, or mint leaves.
- For a dessert twist, serve this mango smoothie mixed with ice-cream or topped with a scoop of vanilla ice-cream.
- You can turn this lassi recipe into a refreshing frozen dessert by spreading it out over a shallow dish and partially freezing, re-blending, and then placing back in the freezer, mixing every hour, until frozen.
- Mango Coconut Sticky Rice
- Mango Cheesecake Tart (with jelly)
- Vegan Banana Pudding
- Watermelon Margarita
- Immune Boosters Juice
If you give this vegan mango lassi recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
- 1 1/2 cups (250 g) mango cubed (you will need about 2 medium mangoes)
- 1 cup (250 g) dairy-free yogurt (*see notes)
- 1/3 cup (80 ml) dairy-free milk
- 1-2 tbsp sweetener of choice (*see notes)
- 1/4 tsp cardamom optional
- A spritz of lemon juice optional
- Add all ingredients to a blender or food processor and blend until completely smooth.
- Taste it and add more sweetener if needed. If you prefer a thinner lassi, add more milk.
- Add some ice cube to the blender if you want to make a mango lassi slush and blend again. I prefer a creamy lassi, therefore, I didn't use ice cubes. Enjoy!
- Mango: I recommend using fresh, ripe mangoes. If they're not available where you live, you can also use frozen mangoes or canned mango puree (250 grams resp. 9 oz).
- Dairy-free yogurt: You can use coconut yogurt, soy yogurt, almond yogurt, etc.
- Sweetener: You can use organic sugar, a keto-friendly sweetener like Erythritol, or a liquid sweetener like maple syrup. I used just 1 tablespoon because we have super sweet and ripe tropical local mangoes here. Use 2-3 tablespoons if your mangoes aren't sweet.
- Cardamom: I definitely recommend adding cardamom because it adds a lovely flavor, however, if you don't have it, you can use cinnamon.
- Store leftovers covered in the fridge for up to 2 days.
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