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But hey, there is Mango pulp made with Indian Mangoes available easily, and that can be used in several ways! Some of the Canned pulp/purees have a good content of sugar, while some are pure mango puree. I used some of my Mango pulp stash to whip up my favorite Lassi with So Delicious’s New set of Unsweetened Yogurts. The yogurts work beautifully in this Lassi. Add cardamom or saffron for variations!
A big pitcher of plain or Mango Lassi would be served up an hour after lunch on the weekends. The fresh mangoes would be ripe enough that any sweetener was never needed.Â
You can make your own non dairy yogurt too, with any thick non dairy milk. My favorites are almond cashew milk or cashew milk yogurt which makes a great lassi. Find out hot to make your own yogurt in my book. Â
What more to do with Mangoes or Mango Pulp?
Make the No Bake Mango Beet Cream Pie
Baked Mango Sriracha Cauliflower Wings. Spicyyy
Mango Curry Tempeh. yum
This Spiced Mango Strawberry Mint cooler.
Mango Carrot Slaw with BBQ Lentil Veggie Burger.
Mango on a Pizza!
Vegan Mango Lassi
Ingredients Â
- 1 cup Plain non dairy yogurt such as Coconut Milk Yogurt , or Almond Milk Yogurt or Home made Almond Cashew Yogurt from my book or soy yogurt
- 1 cup Mango pulp (I use canned) , 1/4 cup more for more mango-ey Lassi or 1 1/4 cubed very ripe Mangoes
- 1/4 cup almond milk , or other non dairy milk
- 1/4 cup chilled water or Ice cubes, less or more for desired Lassi consistency
- a pinch of salt
- 1 Tablespoon raw sugar or maple, less or more depending on the sweetness of the mango pulp.
- 1/2 teaspoon lemon juice
- Variations: Add 1/4 tsp cardamom powder, or saffron strands or rose essence or vanilla.
InstructionsÂ
- Blend all the ingredients until smooth . Taste and adjust sugar.
- Adjust consistency with more non dairy milk if needed and blend again. Serve chilled.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love trying any non-dairy and vegan yogurt — I’m looking for a perfect fresh “raita” flavor, and also using in lassi and cooking.
I have never tried the non-dairy yogurts. I just gave up all thoughts of former dairy products when I became vegan. Might be a good time to try these alternatives.
I’m a Bloglovin fan! And I love putting the yogurt into baked goods!
I love to make messy vegan yogurt bowls. My current favorite is coconut yogurt (I love the So Delicious Greek style) with pineapple and crushed peanuts.
(And I already subscribe via Bloglovin.)
I subscribe, and I like to eat it in a granola parfait
I love non-dairy yogurt with diced strawberries and a bit of granola sprinkled on top! Yum!
I don’t really eat yogurt a specific way, but I do love it in recipes
I like to eat it as is. =)
I love my non-dairy yogurt with banana and granola in the mornings for breakfast! This Lassi looks like a must try!
stefaniegrantcassel@gmail.com
Hey Richa I had subscribed to you long back. I have recently started soy yogurt which is good also I sometimes use nut paste for replacement of yogurt and cream as it’s more healthy and low fat. You could reach me at getolma@gmail.com …loved your clicks and experimentation with white and black background. I never usually participate but doing this for the first time just to demonstrate my respect for you being entirely a vegan and promoting it. It’s quite difficult for me though 🙂 to be one.