Dairy-Free Mango Lassi
A creamy dairy-free mango lassi made with ripe mango, plain dairy-free yogurt, coconut milk or oat milk, lime, cardamom, and a tiny pinch of salt for a cold, tangy drink that tastes bright instead of heavy.
Recipe by Non Dairy Dude
Ingredients
Lassi
- 2 cupsFrozen mango chunks or very ripe fresh mango
- 1 cupPlain unsweetened dairy-free yogurt
- ¾ cupFull-fat coconut milk or unsweetened oat milk
- 1 tbspFresh lime juice
- 1½ tbspMaple syrup, agave, or honey, plus more to taste
- ¼ tspGround cardamom
- pinchFine salt
Optional
- ½ cupIce cubes, optional for a colder thinner lassi
Garnish
- 2 tbspChopped pistachios, optional
- 4 leavesFresh mint leaves, optional
Instructions
- 1
Add the mango, dairy-free yogurt, coconut milk or oat milk, lime juice, sweetener, cardamom, and salt to a blender.
- 2
Blend on high for 30 to 60 seconds, until completely smooth and creamy. Scrape down the sides if needed, especially if using frozen mango.
- 3
Check the texture. For a thicker spoonable lassi, leave it as is. For a colder, thinner drink, blend in the optional ice or add more coconut milk or oat milk 1 tablespoon at a time.
- 4
Taste and adjust. Add more lime if the mango is very sweet, more sweetener if the mango is tart, or a tiny pinch more salt if the flavor tastes flat.
- 5
Pour into chilled glasses. Garnish with pistachios or mint if using, and serve immediately.
Dairy Substitutions Used
Traditional mango lassi is built on dairy yogurt and sometimes milk. This dairy-free version uses plain unsweetened dairy-free yogurt for the tangy yogurt character, with full-fat coconut milk for a richer lassi or unsweetened oat milk for a cleaner, lighter flavor.
Tips & Variations
Use plain unsweetened yogurt: Mango lassi should taste fruity and tangy, not like vanilla yogurt. Sweetened or flavored dairy-free yogurt can make the drink too sweet and artificial.
Coconut milk versus oat milk: Full-fat coconut milk makes the richest, most dessert-like lassi. Unsweetened oat milk keeps the mango flavor cleaner and lighter. Both work; choose based on the meal.
Frozen mango is reliable: Good frozen mango is often sweeter and more consistent than underripe fresh mango. If using fresh mango, make sure it is fragrant, soft, and fully ripe.
Do not skip the salt: A tiny pinch makes the mango taste more vivid. It should not taste salty.
Cardamom goes a long way: Start with 1/4 teaspoon. Too much can turn floral and soapy, especially in a cold drink.
Adjust by mango: Mangoes vary wildly. Tart mango needs more sweetener; very sweet mango needs more lime.
Serve right away: Lassi has the best texture immediately after blending. If it sits in the refrigerator, stir or re-blend briefly before serving.
Pairing ideas: Serve with dairy-free chicken korma, tikka masala, butter chicken, naan, or any spicy dinner that needs a cold, creamy counterpoint.
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