Vegan Mango Lassi

I love a cooling mango lassi in the summer days. Of course it is made vegan and spiced up with some green cardamom.

When I have the luck to travel to India during the mango season I always start my day with some mango shake. I can replace my breakfasts entirely with mangoes. Before living in India I’d never had real good mangoes. The green and fibrous supermarket ones can’t compare. It was real magic to discover how many different types are there. I made this lassi with Alphonso which is considered to be the king of the mangoes. In London I usually get my supplies from Indian or Pakistani shops, they have the real stuff. the season is short, so let’s enjoy.

Did you know that many mangoes you can massage, squeeze and just suck the juice out? That’s the real fun. You should try sometimes. This way I can finish 10 easily. Hence my mother-in-law call me mango girl.

Just to understand how obsessed I am. I’m learning Hindi with the aid of an app. My first sentence I formulated on my own was: “My mango is not your mango.” I sound greedy. I know. Though my efforts made my Indian family happy.

Vegan Mango Lassi

Hajnal I love a cooling mango lassi in the summer days. Of course it is made vegan and spiced up with some green cardamom. When I have the luck to travel… Breakfast Vegan Mango Lassi Indian Print This

Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 2 cups of chopped mangoes or mango pulp
• 2 cups of non-dairy yoghurt
• 2 cups of plant-based milk
• 2-3 tsp coconut sugar (optional)
• 1/4 tsp cardamom powder

Instructions

1. Add all ingredients in a blender and blend until smooth. You can add some ice if you prefer it more cooling. Add more non-dairy milk if you like it less thick.

Notes

I prefer to use coconut yoghurt but if you don't like the coconut taste use soy or almond yoghurt. Adjust the sugar according to your taste and your mangoes. Good ripe mangoes are quite sweet.