Dairy-free Mango Lassi
India may have the lowest rate of meat consumption in the world, as well as the highest percent of vegetarians, but they still love their dairy. For now, we’ll forgive them for that, since they helped to inspire this dairy-free version of their traditional mango lassi – a refreshing, milkshake-like drink!
When the hot summer months roll into town, everyone heads for the shade, the pool or the fridge – all looking for something to cool themselves down. That’s where this delicious, Indian-inspired drink comes in handy. The sweetness of mangoes and the coolness of yogurt combine to give you an ideal, tasty, thirst quencher.
There are so many kinds of plant-based creams, yogurts and milks out there these days, that there is absolutely no reason why you should use any kind of dairy for these. I used a combination of soy-gurt and my own, homemade oat milk, but any of the many great-tasting, dairy-free yogurts and milks that are commercially available will work fine!
The pit of a mango is long, flat and thin, unlike other fruit, and cutting one seems to throw off most people. So, if you don’t usually eat mangoes, or still haven’t discovered the optimal way to cut them, have a look at this video. It doesn’t have to be pretty, since you are going to throw it all in a blender, but you do want to get as much flesh/pulp as you can from the mango. You can stop there and enjoy your lassi plain and simple, or you could get adventurous and a little cardamom or a little salt, or both!
And that’s all there is to making your very own dairy-free , mango lassi – a great way to stay cool and beat the heat!
- 8 fl oz (235 ml) – plant-based yogurt (soy, coconut, almond, oat etc.),
- 4 fl oz (115 ml) – oat milk or other plant-based milk
- 8 oz (225 g) – fresh mango (1-2 mangoes, with the pit and peel removed)
- ¼-½ (1.25-2.5 ml) – ground cardamom (dried or freshly ground pods)
- optional: a couple pinches of salt
- Pour the plant-based yogurt and milk into a blender.
- Cut the mango and remove the pit and peel. Add the flesh to the blender.
- Add the caradamom and, if you want, some salt.
- Mix at a high speed until everything is blended and smooth.
- Serve or refrigerate for up to 1 day.