This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!

Mango lassis have been a staple in my household ever since we first encountered them at a local Indian restaurant in high school. A mellow, creamy fruit smoothie, lassis are often made with cucumber, rose, or a variety of herbs or spices like mint or cardamom. The mango variation, however, has always been my favorite.
You can add more or less mango to taste, use whatever seasonings strike your fancy, and substitute coconut milk for the yogurt if you don’t have any on hand or don’t feel like making your own. Either way, this lassi will be a cooling, comforting treat whether you’re looking to escape the summer heat or the fiery burning on your tongue from eating big heaping helpings of Indian food!

- 2 large mangoes, chilled and chopped
- 1 cup coconut yogurt
- ½ cup coconut milk, chilled
- 2 tablespoons honey
- 1 tablespoon mint, shredded
- Combine all ingredients except mint in a blender and puree until smooth.
- Pour the lassi into serving glasses and garnish with mint.
5 comments
[…] Minty Mango Lassi from Autoimmune Wellness *This lassi is minty and fresh! […]
What brand and here do you find coconut yogurt? Thank you.
Tammy, it usually varies depending on where you live but near me I can get GT’s and CoYo.
Hi, just wondering if the traditional Lassi made out of milk is ok for those with Hashimoto’s or other immune conditions? I live in Malaysia, so I can get this pretty much in any Indian restaurants. Thank you for your time.
Edward, you can try dairy as a reintroduction to see if you handle milk okay, but during the elimination phase of AIP dairy is out.