Vegan Mango Lassi

Hi! I wasn’t able to upload yesterday as I went to out to eat at Sagar Veg, an Indian vegetarian/vegan restaurant in central London. It was a great meal, but I found myself struggling in temptation when the waiter asked what drink I would like. Mango lassi has always been my weakness. It’s a milkshake drink made with fresh mango and yogurt. It’s creamy, sweet and refreshing. It’s a drink I really enjoy. But it’s made with dairy yogurt and milk. Yesterday was the first time I didn’t cave in and order it: I had a mango juice instead, which was still very tasty.

So, I’ve had to veganise it. This recipe is so simple and so quick to make. For an extra creamy experience, scrape off the cream you get from canned coconut milk and add to the mixture. For an even creamier texture, you can rest the can in a fridge for about an hour, so that it can solidify, and use all of that coconut cream for your lassi. You will have to use a traditional blender, though. I don’t think a Nutribullet be enough.

Vegan Mango Lassi (Serves 2)

Total time: 5 Mins

Ingredients
250g fresh sliced mango
500g dairy-free yogurt (I use Alpro plain with almond)
2 tablespoons maple syrup or agave nectar
1 cardamom pod
The cream from a coconut milk can

Method