Vegan Mango Lassi
Thick, rich and creamy, this Vegan Mango Lassi is a satisfying summer beverage. It’s easy, quick and a delicious family friendly recipe. Indian mango yogurt smoothie made tastier with saffron.
In a blender combine frozen and fresh mango chunks and blend it smooth.
Place the sieve or strainer on a big bowl and spoon out the blended mangoes on it. If needed swish the blender with very little water about 1/8 cup and pour it in the strainer. Strain the puree in a big bowl as much as possible and discard the leftover pulp. You may whisk it with the help of a spoon or a whisk to strain the mango pulp.
Now, in the strained mango puree add vegan yogurt, milk, cardamom and maple syrup. With the hand immersion blender or wooden hand whisk beater and blend it smooth.
Pour it in the serving glasses and garnish with chopped pistachio and few saffron strands. Serve immediately.
- This taste best when served immediately.
- You may blend mangoes and strain and refrigerate the puree for a week. Use it when ready.
- I personally blended this lassi in a traditional style and used wooden hand whisk beater to blend it but electric hand blender or immersion blender also works here.
- 1 full fresh mango will make up to 1/2 cup heaped mango chunks.
Calories: 198kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg