Description
A creamy, dairy-free mango lassi smoothie made with frozen mango, coconut yogurt, and cardamom. This 5-ingredient recipe is ready in 5 minutes and offers a rich, dessert-like texture without the heaviness of dairy.
Ingredients
Scale
- 2 cups (300g) frozen mango chunks
- 1 cup (240g) unsweetened full-fat coconut yogurt
- 1/2 cup (120ml) oat milk or almond milk
- 1/2 teaspoon cardamom powder
- 1–2 tablespoons honey or maple syrup (optional, to taste)
- 2–3 ice cubes (optional, only if mango is not frozen)
Instructions
- If using fresh mango, peel, remove the pit, cut into 1-inch chunks, and freeze for at least 4 hours or overnight until rock hard.
- Add the frozen mango chunks to a high-speed blender.
- Pour in the coconut yogurt, oat milk, cardamom powder, and sweetener (start with 1 tablespoon).
- Blend on low, gradually increasing to high speed, for 45-60 seconds until completely smooth and creamy.
- If the mixture is too thick, add more milk one tablespoon at a time. If too thin, add more frozen mango.
- Taste and adjust sweetness or spice as needed.
- Pour into tall glasses and serve immediately. Garnish with mango slices or crushed pistachios if desired.
Notes
Use frozen mango instead of ice to prevent dilution and maintain a thick, creamy texture. Ensure the coconut yogurt is thick and unsweetened for the best consistency. Room temperature milk blends more evenly with frozen fruit. This smoothie is best consumed immediately but can be stored in the fridge for up to 24 hours; stir well before drinking as separation may occur.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 glass (approx. 12-
- Calories: 280
- Sugar: 42
- Sodium: 50
- Fat: 8
- Saturated Fat: 6
- Carbohydrates: 52
- Fiber: 6
- Protein: 4
Keywords: vegan mango lassi, healthy smoothie, dairy-free breakfast, coconut yogurt smoothie, quick recipe, gluten-free