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.