Name: Creamy Vegan Mango Lassi
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Dairy-Free
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 ((for store-bought we love Culina)); 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)); Lime wedges; Shredded unsweetened coconut; Chopped fresh mango

1

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.

2

Taste and adjust flavor 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.

3

Serve as is, or swirled with additional coconut yogurt. Fresh chopped mango, shredded coconut, and lime wedges also make a beautiful garnish.

4

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!

Creamy Vegan Mango Lassi

Ingredients

8 Ingredients

Instructions

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