Creamy Vegan Mango Lassi

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Measuring glass of our Mango Lassi Smoothie topped with coconut, mango chunks, and lime

When eating out, I’m often unable to enjoy the chai latte and mango lassi on menus because they contain dairy. So it was only a matter of time before I tried my hand at dairy-free versions of each. (Check out our favorite dairy-free chai!)

This 5-ingredient lassi smoothie combines frozen ripe mango, creamy coconut milk, tangy coconut yogurt, lime juice, and optional honey (or maple syrup) to sweeten. 

I also share which mangoes are best for lassis (in my experience), and how to pick, ripen, and slice mangoes!

Mango, coconut yogurt, lime, honey, and coconut milk

What Is a Mango Lassi?

A mango lassi is a creamy mango and yogurt-based beverage originating in northwest India. Traditionally, it’s served on its own as a refreshing drink on hot days. But it’s also consumed with meals because the yogurt contains probiotics that support digestion.

Our inspired version is dairy-free thanks to coconut yogurt and coconut milk and includes a squeeze of lime for acidity and a drizzle of honey for added sweetness (or maple syrup if vegan). An example of a more traditional mango lassi recipe would be this one by Swasthi’s Recipes.

Which Mangoes for Mango Lassis?

In grocery stores in the US, you’ll most commonly find Tommy Atkins mangoes. These are the red and green ones that are large and oval shaped.

The other variety we’ve found in grocery stores is the honey mango (also called Ataulfo). It’s a vibrant golden color, is slightly smaller in size, and is easiest to find in peak mango season. It’s our preference for making lassis due to its sweet flavor and smooth (less fibrous) texture.

But don’t be scared off if you can’t find honey mangoes. Any type of mango will make a delicious lassi!

Two halved mangoes

How to Choose a Mango

Finding the perfect mango is just as rewarding as slicing into a perfectly green avocado. You know the feeling, right?

We like to purchase honey mangoes when they are yellow and not yet fully ripened. Then store in a shaded but warm spot on the counter.

As it ripens, the mango will turn from a yellow tone to a deep golden color. It will also develop small wrinkles and become slightly tender to the touch. This is the perfect time to enjoy it.

You’ll know it has become too ripe if it smells fermented or has excessive wrinkles, or is brown inside when cut.

Halved and whole mangoes

How to Store a Mango

Once a mango is ripe, it’s best to store it in the fridge or freezer to prevent it from continuing to ripen.

Transfer the whole ripe mango to the fridge and enjoy within 3 days. Or, for longer-term storage, peel, cube, and freeze for adding to smoothies and more!

Holding a fresh mango

How to Cut a Mango

To cut a mango, slice it lengthwise slightly to the right and left of the pit (~1/4-1/2-inch from the center/stem).

Then use a small knife to cut a grid in the flesh of each half without piercing through the skin. Use a spoon (or knife, carefully) to scoop (or slice) the flesh from the skin, and you’ll end up with mango cubes.

To remove the fleshy part around the pit, place the mango pit on a cutting board and carefully peel the skin with a pairing knife while stabilizing the mango with your non-dominant hand. Slice (or chew) off any remaining mango.

Blender of frozen mango, coconut yogurt, honey, lime juice, and coconut milk

How to Make Mango Lassi

Once you’ve picked, cut, and frozen the mango into chunks, it’s ready for making a mango lassi! We tested this recipe with room temperature mango and much preferred frozen. But if you’re in a rush, room temp works, too.

Frozen mango and coconut milk pair up for a chilled, refreshing, and creamy base. Coconut yogurt and lime add tanginess to replicate the flavor of the more traditional dairy-based versions.

And honey (or maple syrup) is optionally added at the end for extra sweetness.

Blender of our smooth and creamy Mango Lassi

We hope you love this mango lassi! It’s:

& Delicious!

It makes the perfect refreshing snack or naturally sweetened dessert for hot summer days!

More Mango Smoothie Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Coconut milk swirled at the bottom of a glass filled with our dairy-free Mango Lassi recipe

Creamy Vegan Mango Lassi

Our inspired take on a classic mango lassi with frozen ripe mango, tangy coconut yogurt, and lime juice! Just 5 ingredients and 5 minutes required for this sweet, creamy smoothie.
Author Minimalist Baker
Mango chunks, shredded coconut, and lime slices on a glass of our vegan Mango Lassi
5 from 11 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 (Smoothies)
Course Smoothie
Cuisine Dairy-Free, Gluten-Free, Indian-Inspired
Freezer Friendly 1 month
Does it keep? 24 hours


  • 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)

FOR SERVING optional

  • Lime wedges
  • Shredded unsweetened coconut
  • Chopped fresh mango


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



*Nutrition information is a rough estimate calculated with the lesser amounts of lite coconut milk and honey and without optional ingredients.
*Our inspired mango lassi is dairy-free thanks to coconut yogurt and coconut milk. Find a more traditional mango lassi recipe at Manjula’s Kitchen.

Nutrition (1 of 2 servings)

Serving: 1 smoothie Calories: 209 Carbohydrates: 29.9 g Protein: 1.4 g Fat: 10.7 g Saturated Fat: 8.5 g Polyunsaturated Fat: 0.12 g Monounsaturated Fat: 0.23 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 14 mg Potassium: 288 mg Fiber: 2.8 g Sugar: 26.1 g Vitamin A: 1789 IU Vitamin C: 62.35 mg Calcium: 19.42 mg Iron: 1.29 mg

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My Rating:

  1. Ashlee says

    I love all of your recipes at minimalist baker, and this one does not disappoint!! So easy to make and absolutely delicious!

  2. Haley Trefon says

    I just made this for my toddler today and she loves it! We’re freezing it a little more to make an ice cream with it, excited to see how that turns out!

  3. SJ says

    I’ve never tasted Mango Lassi because I’m lactose intolerant, but my partner loves it. So was curious to make this vegan version. I used frozen mangoes because it’s tough to find ripe ones where I live. It was delicious and my partner says it tastes exactly like the real deal.

    I also tried making this a second time with oat milk and oat yoghurt and it wasn’t nearly as good, so I’d recommend sticking to the original recipe!

    Thank you!

  4. Anna says

    The mango lassi was mighty delicious. I used frozen mango and added some maple syrup, and I could taste all the flavors. Thank you!

  5. Laura says

    Very yummy. Have made it almost every day for a week. The perfect level of sweetness. Great for an afternoon treat.

  6. Lisa says

    Delicious! Tastes exactly like I remember them from Indian restaurants when I was still eating dairy. I’ve missed these so much! Thanks for this amazing alternative.

  7. JJ says

    Wow. Just wow. This tastes heavenly. I didn’t have any yogurt on hand so I just used canned coconut milk and a bit of liquid coconut milk from a carton. Still ended up thick and creamy. The lime and honey also added a nice touch :)

    5 stars as per usual with Minimalist Baker. Thanks Dana!

  8. Aisha Bello says

    Umm this looks so yummy. Since I am into trying different smoothies these days, this sounds so good to try. I’ll definitely try this when I get the chance. Thanks for sharing 😊

  9. Kimberly Kern says

    This was so delicious. My 4 year old says this was way better than our local restaurants version! 5 stars for sure. Did it feel like it needed any added sweetener, so yummy.

  10. Maria says

    The secret to the big mangoes is to pick them by feel, not by color. They should yield slightly to a squeeze. They might still look quite green, but go by the texture.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Love this! Yes, the tender ones that smell sweet and have some juices coming out the top are the best!

  11. Rebecca Garcia says

    To make a higher protein drink that also Tastes close to a mango lassi would you recommend using tofu since coconut yogurt is so low in protein. Realize may sacrifice some of the coconut flavor. Would it be an exact swap? Thank you

  12. Grace says

    Really tasty! The tartness of the yogurt and lime are balanced perfectly by the full bodied tastes of the mango and coconut milk. I only had kefir on hand so I used that with some leftover coconut cream and a little honey. Soooooo satisfying and perfect 😊

  13. Eva says

    Looks yummy and beautiful pic. If you can’t find ataulfo mango, try Kent, keitt or Haden. Sweet and no fiber. Thanks for always crediting to your inspiration.

  14. Dana Chalamet says

    Interesting. I was just talking about wanting to try a mango lassi at our favorite Indian restaurant the next time we go. Yum! Will for sure make! Would also love to know where I can find the cool glass measuring mugs you use in this photo shoot. ☺️ Thanks, once again, for an amazing recipe idea!