When eating out, I’m often unable to enjoy the chai latte and mango lassi on menus because they contain dairy. So it was only a matter of time before I tried my hand at dairy-free versions of each. (Check out our favorite dairy-free chai!)
This 5-ingredient lassi smoothie combines frozen ripe mango, creamy coconut milk, tangy coconut yogurt, lime juice, and optional honey (or maple syrup) to sweeten.
I also share which mangoes are best for lassis (in my experience), and how to pick, ripen, and slice mangoes!
What Is a Mango Lassi?
A mango lassi is a creamy mango and yogurt-based beverage originating in northwest India. Traditionally, it’s served on its own as a refreshing drink on hot days. But it’s also consumed with meals because the yogurt contains probiotics that support digestion.
Our inspired version is dairy-free thanks to coconut yogurt and coconut milk and includes a squeeze of lime for acidity and a drizzle of honey for added sweetness (or maple syrup if vegan). An example of a more traditional mango lassi recipe would be this one by Manjula’s Kitchen.
Which Mangoes for Mango Lassis?
In grocery stores in the US, you’ll most commonly find Tommy Atkins mangoes. These are the red and green ones that are large and oval shaped.
The other variety we’ve found in grocery stores is the honey mango (also called Ataulfo). It’s a vibrant golden color, is slightly smaller in size, and is easiest to find in peak mango season. It’s our preference for making lassis due to its sweet flavor and smooth (less fibrous) texture.
But don’t be scared off if you can’t find honey mangoes. Any type of mango will make a delicious lassi!
How to Choose a Mango
Finding the perfect mango is just as rewarding as slicing into a perfectly green avocado. You know the feeling, right?
We like to purchase honey mangoes when they are yellow and not yet fully ripened. Then store in a shaded but warm spot on the counter.
As it ripens, the mango will turn from a yellow tone to a deep golden color. It will also develop small wrinkles and become slightly tender to the touch. This is the perfect time to enjoy it.
You’ll know it has become too ripe if it smells fermented or has excessive wrinkles, or is brown inside when cut.
How to Store a Mango
Once a mango is ripe, it’s best to store it in the fridge or freezer to prevent it from continuing to ripen.
Transfer the whole ripe mango to the fridge and enjoy within 3 days. Or, for longer-term storage, peel, cube, and freeze for adding to smoothies and more!
How to Cut a Mango
To cut a mango, slice it lengthwise slightly to the right and left of the pit (~1/4-1/2-inch from the center/stem).
Then use a small knife to cut a grid in the flesh of each half without piercing through the skin. Use a spoon (or knife, carefully) to scoop (or slice) the flesh from the skin, and you’ll end up with mango cubes.
To remove the fleshy part around the pit, place the mango pit on a cutting board and carefully peel the skin with a pairing knife while stabilizing the mango with your non-dominant hand. Slice (or chew) off any remaining mango.
How to Make Mango Lassi
Once you’ve picked, cut, and frozen the mango into chunks, it’s ready for making a mango lassi! We tested this recipe with room temperature mango and much preferred frozen. But if you’re in a rush, room temp works, too.
Frozen mango and coconut milk pair up for a chilled, refreshing, and creamy base. Coconut yogurt and lime add tanginess to replicate the flavor of the more traditional dairy-based versions.
And honey (or maple syrup) is optionally added at the end for extra sweetness.
We hope you love this mango lassi! It’s:
It makes the perfect refreshing snack or naturally sweetened dessert for hot summer days!
More Mango Smoothie Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Mango Lassi
- 2cupsfrozen ripe mango
- 1/2 – 1cupcoconut milk (or store-bought boxed or light canned)
- 1/4cupplain unsweetened coconut yogurt (for store-bought we love Culina)
- 1Tbsplime juice (plus more to taste)
- 1-2tsphoney(only if your mango isn’t sweet enough // if vegan use maple syrup)
FOR SERVING optional
- Lime wedges
- Shredded unsweetened coconut
- Chopped fresh mango
- Add mango, coconut milk (start with a smaller amount of coconut milk and work your way up as needed), coconut yogurt, and lime juice to a high-speed blender or food processor. Blend on high until creamy and smooth, scraping down sides as needed.
- Taste and adjust flavor as needed, adding honey (or maple syrup to keep vegan) at this time for a bit of sweetness (you may not need any), lime for acidity, coconut yogurt for thickness and tang, or coconut milk to thin.
- Serve as is, or swirled with additional coconut yogurt. Fresh chopped mango, shredded coconut, and lime wedges also make a beautiful garnish.
- Store leftovers covered in the fridge up to 24 hours (though best when fresh), or in the freezer up to 1 month. We speculate this smoothie would be delicious frozen as ice cubes or popsicles!
*Our inspired mango lassi is dairy-free thanks to coconut yogurt and coconut milk. Find a more traditional mango lassi recipe at Manjula’s Kitchen.