This vegan mango lassi smoothie is so creamy, refreshing, and delicious! Enjoy it at breakfast, as an afternoon snack, or as a cooling dessert after an Indian dinner!
Happy Monday! I’m hoping that you had a nice Easter weekend, despite the pandemic and social distancing measures that are in place. We spent the weekend as we have been spending most days–going for lots of walks, burning off steam by doing home workouts, and cooking!
Some highlights of the weekend in food included buffalo cauliflower calzones that I made on Saturday with a salad topped with the most random and delicious mint, avocado, hemp, and lime dressing that turned out so delicious, I’m going to have to post the recipe soon. Plus beer- I’m utterly obsessed with anything from Bellwoods Brewery at the moment, especially the Jelly King sour. And on Sunday, I made what I think will go down in the books as the most unconventional Easter dinner of all time: vegan nachos supreme and beer! We had vegan peanut butter s’mores cookies (recipe coming to the blog soon!) and mint tea for dessert. I hope you were able to enjoy some delicious food and drink on the weekend, too!
Now, I don’t know about you, but with the arrival of spring always comes increased cravings for smoothies and smoothie bowls. I’ve said it before, but I’m not a big green smoothie lover, hence the reason there’s maybe one green smoothie recipe on the blog at this time! I know they’re good for you, and I know how many people love them. I just really love kale in my salads, but not so much blended with fruit in smoothies.
I am, however, a lover of smoothies that are so thick and luxurious, they veer over into milkshake territory. I typically use ingredients such as avocado, nut butter, and yogurt to achieve thick and creamy smoothie textures, and you’ll find the two latter ingredients in this vegan mango lassi smoothie!
This smoothie was created out of necessity: Whole Foods Market often has organic mangos for a very good price. Whenever they do, I zealously buy many more than I can consume before they become too ripe. I usually end up freezing some and enjoying the rest in fresh salsa and on its own as a snack. But I was craving a change, and this vegan mango lassi smoothie is the result!
to make this smoothie, you’ll:
Blend together non-dairy yogurt, non-dairy milk, frozen banana, fresh or frozen mango, almond butter, hemp, lemon juice, and cardamom in a blender until smooth. Pour it into a glass and enjoy. You can also enjoy it as a smoothie bowl, topped with kiwi, coconut, cacao nibs, and granola.
I hope you love this mango lassi. It’s packed with protein, fibre, vitamins, minerals, and antioxidants, and is great at any time of the day. I think it would make the perfect light, refreshing dessert to serve after a curry dinner!
If you make this smoothie, let me know how you enjoyed it! Leave a comment and rating below, and if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen, too!
Have a great day, all! I’ll be back with another workout in the very near future.
A thick, luxurious vegan mango lassi made with non-dairy yogurt, banana, mango, nut butter, hemp, lemon, and cardamom.
- ½ cup non-dairy yogurt
- ¼ cup non-dairy milk
- 1 large frozen banana, chopped
- 1 heaping cup cubed mango (fresh or frozen)*
- 1 tbsp almond butter or nut/seed butter of choice
- 1 tbsp hemp hearts (hulled hemp seeds)
- 1 tbsp freshly squeezed lemon juice
- ¼ tsp ground cardamom
- Place all of the ingredients in a blender and blend until smooth.
- Pour into a glass and enjoy! You can also make this lassi into a smoothie bowl topped with kiwi or berries, coconut, cacao nibs, granola, or any other toppings you like.
*If you use frozen mango, the smoothie will be very thick- more like a smoothie bowl texture than a smoothie! You can either thin it out with more non-dairy milk, or enjoy it as a smoothie bowl.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Smoothie, Breakfast
- Method: Blend
- Cuisine: Indian
Keywords: vegan mango lassi, vegan mango smoothie