All the creaminess of a classic mango lassi — without any dairy. Fresh cashew milk blends beautifully with ripe mango to give you that thick, smooth texture you love.
Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free)
Prep Time: 5 minutes | Servings: 2
Ingredients
- 1.5 cups Alt Milk fresh cashew milk (chilled)
- 1 cup ripe mango, peeled and chopped (alphonso or kesar works best)
- 2 tbsp coconut yogurt (for that classic lassi tang)
- 1 tsp maple syrup or 3 to 4 drops stevia (optional)
- 1/4 tsp cardamom powder
- A pinch of saffron soaked in 1 tbsp warm water (optional)
- 4 to 5 ice cubes
Instructions
- Add mango, cashew milk, coconut yogurt, cardamom, and sweetener if using into a blender.
- Blend on high for 30 to 40 seconds until completely smooth and creamy.
- Add ice cubes and blend again for 10 seconds.
- Pour into chilled glasses.
- Garnish with saffron water, a pinch of cardamom, or a small mango slice on the rim.
- Serve immediately and enjoy cold.
Tip: Cashew milk has a naturally rich and creamy texture that mimics full-fat dairy beautifully — making it the best plant-based milk for lassi. Use frozen mango chunks for an even thicker, colder lassi without extra ice.
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