This vegan mango coconut lassi is made with rich coconut yogurt, cardamom, and fresh mango. Just three ingredients are needed for this refreshing, lightly sweet drink.
I’m back! It’s been a bit of a whirlwind this month – we had a bunch of people visiting from Canada, I went to Stockholm with a friend, we got married (sort of), and my cousin was confirmed all within about three weeks. I decided to take some time off while my best friend was here at the beginning of May and continued it for another week while my parents were visiting.
I feel so lucky to be able to do that, and it was a busy but happy few weeks. Stockholm was gorgeous and I’d go back in a heartbeat. I fell in love with Gamla Stan, the old town, and the southern end of the city with a huge nature reserve.
We ate some great food, walked about 15km a day, and took the train through the central Swedish countryside, which is the spitting image of the Canadian shield. It’s stunning.
We have two new foster cats, now, too! The cat we were fostering a few months ago has a very happy life in the countryside with a huge enclosed outdoor space and his own indoor space. The woman who adopted him is a veterinarian and it’s perfect for a traumatized cat.
He’s doing great now that he can go outside and has other animals around, and we have two new girls who were given up by their adoptive family. They’re very sweet and I’m sure someone will take them home soon.
Since getting back into the swing of things, I’ve finally buckled down and created a more strict and organized photography/posting schedule. It’s especially important at this time of year because I have my own garden and there’s so much fresh produce available locally, so it’s always a crazy time for seasonal recipes!
Mango is currently in season and cheap to buy right now, but you can also use frozen in this vegan mango lassi recipe. Look for some recipes featuring rhubarb, strawberries, and greens in the coming weeks. I generally try my best to eat locally as well as seasonally, but sometimes a treat like this is fine, especially after a long and potato filled winter!
The mango coconut lassi is very simple, and dairy free, but it tastes just like it should – light and dreamy and a little spicy. The recipe only calls for a maximum of five ingredients but just make sure that you’re using the best you can get. If you don’t like the taste of a certain yogurt, for example, it won’t be covered up in this recipe.
Get a good mango, your favourite yogurt, and use whole cardamom pods if you can (which is always better anyway). You can use ataulfo mangos – the small yellow ones – or a regular green mango, which is what I usually choose. Let it get really ripe before making this recipe and you shouldn’t need any extra sweetener. And if you’ve never heard of lassi, it’s just like a mango coconut smoothie.
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.
- 1 very ripe mango, peeled and stone removed (about 1 cup flesh)
- 200 g / 1 cup coconut yogurt
- 1 pod green cardamom, ground
- 1 teaspoon honey or maple syrup, optional
- Cold water as needed, to thin
- Place the mango, yogurt, and cardamom into a blender and blend until smooth and thick. Add a little cold water to thin it out to the consistency you'd like and the honey if it needs extra sweetness. Serve immediately.
• Lassi is generally served at or near room temperature, and I think it tastes best that way - if you want it cold, you can either use frozen mango or chill it before serving.
• If your blender is extra strong, you might be able to toss the cardamom in without grinding it first. I use a mortar and pestle to grind mine before adding it.