In addition to the berries bursting forth during the warming weather, there’s something about mangos that scream summery goodness. And in that spirit, I want to share a vegan version of an Indian classic — a Dairy-Free Mango Lassi!
History and Herstory
First off, lassis were basically the first smoothie of the world. Yep. I guess that’s another thing we can credit to the cuisine and discoveries of the people of India. Traditionally made with curd (a fermented milk product comparable to yogurt) and fruit, it is both delicious and good for the gut.
Now before I go on, I want to point something out. You’ll often find mango lassis at Indian restaurants. It’s one of the food items many people know about when it comes to Indian cuisine. But here’s the thing. I didn’t grow up drinking these! Okay well, that’s a lie. I did drink them — but I didn’t know about lassis until my early teens. And I only really had them when our family had non-Indian guests over who wanted the “Indian food experience”. My mom made a wide array of amazing food. In addition to the items she’d make in our home on the regular, she’d add in a few “standard classics” that people were familiar with because of the restaurant biz: samosas, naan, and lassis.
Types of Mangos
For a mango lassi, the best mangos to use are Indian varieties but those are not super accessible everywhere. There are pulps that are made that use Kesar and Alphonso mangos, but they are often sweetened with cane sugar. That’s the main reason you won’t see that as my default mango flavoring in this lassi recipe.
Mangos that I see most often in grocery stores in the NW are Tommy Atkins and Champagne/Ataulfo. These two are visually very different. And as you would expect, taste-wise they also differ — not just flavor but texture too. Tommy Atkins mangos are more fibrous and I highly recommend steering clear of that type of mango for lassis or any other use that involves a smooth texture. If you are hoping to use a whole fruit vs. pulp, I recommend that Champagne/Ataulfo mango. This type is sweeter, smoother, and will work well in lieu of our less available Indian favs.
My Dairy-Free Mango Lassi
Because I’m not making this with full-fat, dairy-filled yogurt, I’m removing as much liquid as I can to allow it to be thicc af (which I’m told means deliciously thick). I also added a little cashew love to help add some body to the overall mix of things. I have an option to use ice instead of frozen mango in case you are pressed for time and want to whip this up in a snap!
Dairy-Free Mango Lassi
Ingredients
- 2 ataulfo mangos or alphonsos/kesars if you have access to them (about 2 cups), peeled, chopped and frozen
- ⅓ cup cold nondairy milk
- 2 tablespoons raw cashew pieces (soaked in boiling water for 10 minutes and then drained)
- ½ cup nondairy yogurt
- 1-3 tablespoon maple syrup (optional, depending on preference and sweetness of mango)
Spice It Up – Choose One (1)
- ½ teaspoon cardamom
- ½ teaspoon vanilla
- 1 small pinch saffron
- 1 teaspoon fresh mint leaves
Instructions
- Place mango, milk, cashews, yogurt into a blender, and blend until very smooth. It may take a while, and you may need to scrap down the sides periodically.
- Once completely smooth, taste and add maple syrup (optional) one tablespoon at a time until desired sweetness is reached.
- You can serve the lassi as is, or you can choose one of the spices listed as a flavoring option (my favorite is cardamom!)
- Keep cold until ready to serve — enjoy!
