Mango-lisciously fruity sunshine in a glass! 🥭 This vegan mango lassi is yummy, golden, yogurty-creamy, with just the right amount of sweetness. It’s also packed with health benefits - but honestly, who cares when something tastes that amazing!
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Mango lassi. OH. MY. GOODNESS. The sweetness! The creaminess! The mango-lisciousness! It's one of my all-time faves.
Naturally Sweet & All Things Good
Typically, this dessert-like beverage is loaded with refined sugar, so I didn’t indulge as often as I wished. But those lassi cravings hit haaard, and they hit often (like, once a week?!)!
I mean, I had to create a game-changer mango lassi recipe, right? One with a healthy-ish twist that keeps the fruity, creamy, flavor-bomb quality of a classic mango lassi, but also turns it totally vegan and refined-sugar free.
Ok, here we go. Say hello to yummy, natural sweetness! Ripe mangoes and a splash of orange juice are all you need to create that golden-sunshine-in-a-glass taste. We're also sneaking in some turmeric for an anti-inflammatory kick. (Not to mention, turmeric deepens that gorgeous orange hue. Love love love it!)
And while lassi is traditionally served chilled on hot days, this version is so good you might find yourself craving (and enjoying) it year-round. (Immunity-boosting powers of turmeric in the dead of winter? YES, please!)
As for making it vegan: That's a cinch, just swap your regular yogurt for plant-based.
Lastly: A little peppery surprise. I added a pinch of pepper because it’s said to enhance the bioavailability of turmeric. Don’t worry, it doesn’t change the taste at all. But if you think it’s a bit too wild for your sweet lassi, feel free to skip it.
Tips for Your Vegan Mango Lassi Success
- Sweet, Ripe Mangoes
Only the sweetest, ripest mangoes will do. If they're not in season, grab a can of unsweetened mango pulp. - Fresh Turmeric
The recipe calls for fresh turmeric and a high-speed blender for the best results. If you can't find fresh, swap it out for ¼ teaspoon dried ground turmeric (an immersion blender will do the job just fine in this case).
So, here it is, the recipe that won me over. I’m excited to share it with you.
🍽 Recipe
Vegan Mango Lassi Love (Healthy Edition!)
Equipment
- High-speed blender (I'm using a Vitamix A3500) (Or an immersion blender if you're using ground turmeric)
Ingredients
- 600 ml plant-based yogurt neutral and unsweetened (I use soy or oat yogurt)
- 400 ml orange juice
- 2 large, ripe mangoes
- 2 pieces fresh turmeric Or ¼ teaspoon ground turmeric
- Pepper optional
Instructions
- Peel the mangoes, slice them up, and discard the pits.
- Peel the turmeric (it can stain a bit, so be careful!).
- Add all the ingredients except the pepper to your blender and whirl it all up in your blender until it's silky smooth and dreamy.
- Serve topped with a pinch of pepper (if you like).
FAQs for This Vegan Mango Lassi Recipe
Absolutely! Frozen mangoes work perfectly. Just let them thaw a bit before blending, or blend them straight from frozen for a thicker, slushier lassi.
Not necessarily, esp. if you have a high-speed blender. Mango skin is perfectly edible. Just make sure to use only the skin with a deep orange color (otherwise it's not sweet) and to wash the mango thouroughly.
Yep, most unsweetened plant-based yogurts will work. Consider the flavor profile – coconut yogurt might add a subtle coconut taste (which can be just what you're looking for).
Sure, use less orange juice, or you can even add a scoop of frozen banana for extra thickness/creaminess/sweetness.
Any type will work, but if you have fresh squeezed orange juice go for it. I usually use bottled orange juice.
Pineapple juice or apple juice.
Of course. A pinch of vanilla is wonderful. Cinnamon or cardamon are great too.
How do you prefer your lassi? Chilled? Spiced? Thick/creamy/slushy? With or without a straw? Aaah, so many questions. I'm curious, please let me know in the comments.
Wishing you planty of lassi delights,
Ramona
Psst ... you'll also like this Coffee Smoothie With Melon and the World-Best Coconut Smoothie With Turmeric.
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