Mango Lassi

Vegan Mango Lassi-Mango Yogurt Smoothie

Mango! In our country, the summer season meant too many ranges of mangoes & a continuity in high level of sugar. And also there’s wide variety of mango items like the ice creams & beverages. So, mangoes are literally every places in the summertime. And in 90% cases they lack luster. Mangoes are fibrous & sour.

There are Indian mango pulps prepared from mangoes are easily accessible.It could be utilized in various ways. A few of the purees/canned pulp possesses a great sugar content & some of them are mango puree. I like to utilize the Mango pulp stash for whip up beloved Mango Lassi along with a fresh set of yogurts that are unsweetened. The yogurts fit so wonderfully into the Mango Lassi. There are variations for it like using the saffron or cardamom.

And a large pitcher of Mango lassi or plain could be distributed in an hour time post the lunch in free days. The refreshed fruit will be ripe that much that it can’t need any sweetner.

One could prepare non dairy yogurt at home also, with any kind of thick milk. And my choices are cashew yogurt milk & the almond cashew milk to make the greatest lassi. So, let’s discuss about the ingredients & procedure to make the yogurt vegan mango lassi.

Basic detail:

• Prep Time: 10 mins
  
• Cook Time: 5 mins
  
• Total Time: 15 mins
  
• Course: Smoothie
  
• Cuisine: Indian
  
• Servings: 2
  
• Calories: 218 kcal
  

Ingredients:

• Almond Milk Yogurt/Homemade Almond Cashew Yogurt/Coconut Milk Yogurt, 1 cup.
  
• 1 cup Mango pulp
  
• almond milk or else non dairy milk, 1/4 cup
  
• chilled water or Ice cubes, 1/4 cup
  
• Salt pinch
  
• raw sugar or maple, 1 Tbsp
  
• lemon juice, ½ tbsp
  
• Variations: saffron strands/rose essence/cardamom powder/vanilla, 1/4 tsp
  

Instructions:

• Blend the ingredients through sugar. Taste and change the proportion of sugar.
  
• Include lemon juice & blend again. Serve chilled.