Mango Lassi

Mango Lassi Recipe

By Peanut Palate

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 5 mins


1 cup vegan yogurt

1 cup frozen mango Freezing the mango does change the texture, but if you're short on time you can sub fresh mango or mango pulp with some ice instead.

6 tbsp cashew milk sub: oat milk, almond milk, etc

2 tbsp sweetener (eg. pure maple syrup, coconut syrup, agave, etc) I used agave. If you are using canned mango pulp or if your fresh mango is very sweet, use less sweetener (1 tbsp or less) to begin with, before adding more.

2 tbsp coconut cream This is the thick white cream that rises to the top of a can of coconut milk that's left in the fridge overnight. Do not use "lite" or "fat free" coconut milk – it has to be regular (full fat) canned coconut milk that is left in the fridge to get the coconut cream to rise to the top in a few hours. You can also buy pre-made coconut cream.

½ tsp ground cardamom

almond slivers and crushed cardamom optional, for topping


1Blend together all ingredients until smooth.

2Top with optional crushed cardamom and almond slivers.

3Enjoy right away or keep in the fridge for a few hours to serve later. I haven't tried keeping it overnight but I'm sure that could work as well.

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