Vegan mango rose lassi, oh yeah! You heard it right.
I love lassi, the quintessential Indian style yogurt drink. While the lassi in India is an important part of a summer-time Indian meal, lassi in western countries is more like a dessert drink. There are hundreds of lassi varieties, starting from the basic salted and sweet lassi to the thick and creamy dry fruits and fruits lassi. Mango rose lassi is one of those most appreciated and loved drinks among the lassi lovers.
Vegan mango rose lassi is a vegan makeover of this famous Indian drink. Because it’s summer and the mango season for most Indians, I couldn’t resist my mango mania and lassi passion to post to this vegan mango rose lassi recipe on the blog.
Vegan Mango Rose Lassi Recipe Guide:
So, what’s in it? Vegan milk or yogurt? I added both. I got this creamy So Delicious coconut vegan yogurt from a local retailer for some recipes, and I had a cup or two left in the refrigerator. One fine morning, when my inner-self and palate was craving for something sweet and healthy, the idea of vegan mango rose lassi striked. And it’s so simple to make. Just add everything, blend well and your vegan mango rose lassi is ready to be served.
Add 2 cups of mango chunks to a blender and puree it.
Add vegan yogurt(coconut or soy) to the puree.
Now add the vegan milk, preferably almond milk.
Add rose syrup and rose water.
Add cardamom, use only seeds and discard the skin.
Blend until the mixture is smooth.
Serve chilled with chopped pistachios, dried rose petals and saffron.
Want to make it more power-packed? Well, go ahead and add a scoop of your favorite protein powder. In my opinion, the vanilla protein powder works best for this recipe. You can always add those unflavored protein powders too. Top with chia seeds, fruits, nuts, and even toasted coconut. Go creative and let me know how would you love your vegan mango rose lassi?
Not a big fan of the strong rose flavor? Well, reduce the amount of rose water/syrup to half. You will still get a hint of rose in each sip without an overpowering flavor. The vegan coconut yogurt does have a coconut flavor. I kind of love that flavor when blended with mango, cardamom, saffron and rose. You can choose the Greek-style vegan yogurt made with soy or almond milk too.
Then what else? You can create a number of quick desserts with this dish too. Add some chia pudding and make a parfait or how about some Popsicle? Oh yeah! Those creamy mango lassi popsicle tastes best when made with chunks of mango and pistachios. And yes, I love it too.
Nutrition of Vegan Mango Rose Lassi:
Healthy, healthy, healthy and hands down healthy! Low-carb, umm not really! Mango is the killer here. I am not complaining, but it is the truth. Although the recipe doesn’t call for any extra sugar (I sweetened with stevia), all the carb comes from the mango and vegan yogurt. Now the good part, it’s low calorie. Yay! Just 118 cal per serving and provides 128.7 mg of potassium, 2.2g fat and Transfat free. This is definitely a delicious and healthier alternative to what you get in restaurants.
Want to stay cool with more vegan drinks? Here are some recipes!
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Vegan Mango Rose Lassi
- 2 cups fresh mango chunks
- 1 and ½ cup vegan yogurt, (I used coconut)
- 2 pods cardamom, (seeds only)
- 1 tablespoon rose water
- 2-3 sachets stevia, (or more depending on the sweetness of mango)
- 1 tablespoon chopped pistachios
- few strands of saffron
- ½ cup almond milk
- ½ cup water, (more if you want a thinner lassi)
- Add all the ingredients except pistachio nuts in a blender.
- Blend well to make a smooth lassi.
- Taste and adjust the sweetness by adding more stevia.
- Pour in glasses. Top with chopped nuts, rose petals and saffron.
- Serve chilled.
- If using mango puree, go for the alphonso mango puree.
- You can add some ice while blending too.
- Frozen mango chunks work well for this recipe as well.
- Gulkand and rose extract are good substitutes for rose water.