Editor’s note: This month we are sharing Minimalist Baker’s classic, tangy Vegan Mango Lassi! Try it at home!
Serves: 2 Total Time: 10 minutes
Ingredients
- 2 cups frozen ripe mango
- 1/2 – 1 cup coconut milk (or store-bought boxed or light canned)
- 1/4 cup plain unsweetened coconut yogurt
- 1 Tbsp lime juice (plus more to taste)
- 1-2 tsp honey (only if your mango isn’t sweet enough // if vegan use maple syrup)
For Serving (Optional)
- Lime wedges
- Shredded unsweetened coconut
- Chopped fresh mango
Instructions
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Add mango, coconut milk (start with a smaller amount of coconut milk and work your way up as needed), coconut yogurt, and lime juice to a high-speed blender or food processor. Blend on high until creamy and smooth, scraping down sides as needed. -
Taste and adjust flavour as needed, adding honey (or maple syrup to keep vegan) at this time for a bit of sweetness (you may not need any), lime for acidity, coconut yogurt for thickness and tang, or coconut milk to thin.
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Serve as is, or swirled with additional coconut yogurt. Fresh chopped mango, shredded coconut, and lime wedges also make a beautiful garnish.
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Store leftovers covered in the fridge up to 24 hours (though best when fresh), or in the freezer up to 1 month. We speculate this smoothie would be delicious frozen as ice cubes or popsicles!
To see a video of this beautiful recipe, click here!
Thank you so much, Minimalist Baker, for this recipe!
