Vegan Smoothies: Mango Lassi

A vegan version of the Indian warm-weather classic. 

Seasonal fruit practically pours out of each grocery store and farmers’ market. Temperatures teeter between pleasantly warm and hideously oppressive. It’s summer and there’s no better time to embrace smoothies as cooling, nourishing snacks or even as meals. Blend yourself up some vitamins, minerals, and much-needed glucose with these recipes. Feel free to add chlorella, spirulina, or vegan protein powder as desired.

Recipe #3: Mango Lassi

Though you’ll see this on the menu at Indian and Nepalese restaurants, it’s rare to find it in vegan form. Get your mango on with this dairy-free recipe. The spices really set this recipe apart from the rest, so don’t skip out on these!


  • 3 champagne mangos
  • 1 cup coconut yogurt (or flesh from 1 young coconut)
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon or cardamom
  • 1 cup water


Peel the sides off of one mango as close to the pit as possible. Dig the flesh out of the skin from each side with a spoon. Repeat with other mangos. Toss the flesh into a blender with spices and water. Pour in one cup of yogurt or substitute the flesh from a young coconut (perhaps the one leftover from your Tropical Twist smoothie). Blend until smooth.–by Krislyn Placide 

This post originally appeared in Sierra magazine.

Image: Matthias Rhomberg