Traditional lassi is a savory blend of yogurt, water and spices most commonly found in South Asian. But over the years, sweet lassi made with fruit added has become popular throughout the world. It’s a thick drink by nature, but I like my dairy-free lassi to be on the spoonable side, more like a cool and creamy shake.
That said, if you would prefer more of a drinkable dairy-free lassi, use fresh fruit rather than frozen. For the spice, I chose the anti-inflammatory powers of organic turmeric, which adds to the brilliant hue, but doesn’t notably affect the taste. The pinch of pepper is merely to heighten the availability of turmeric’s good stuff. If you can’t imagine a mango lassi without cardamom, go ahead and add a sprinkle.
But I couldn’t stop with just a healthy spice boost, I also mixed in a touch of luxury via two teaspoons of nutritious omega-rich oils. I used Be Bright Non-GMO Superfood Oil Blend from Coromega, which is a tasty, lightly sweetened vegan mix of chia, organic coconut, organic avocado, organic hemp and organic black cumin oils. I had covered this product in Allergic Living Magazine after discovering it at Expo West, but this was my first time incorporating Be Bright into a recipe and it was delicious! Tony and I have been trying to increase our Omega 3 intake, and this definitely makes it easy.
And of course, what would a lassi be without probiotic-rich yogurt? Fortunately, there are some great options available for non-dairy, allergen-free and vegan eaters. I used So Delicious Unsweetened Cultured Coconut Milk. It only adds a light hint of coconut which only serves to enhance, rather than overtake the bright mango and tangerine flavors in this dairy-free lassi.
Special Diet Notes: Tangerine Mango Tango Dairy-Free Lassi
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.
- ⅓ cup fresh-squeezed tangerine juice
- 1 cup chopped frozen mango or mango + banana combo*
- ⅓ cup unsweetened dairy-free yogurt (I used So Delicious Dairy Free Cultured Coconut Milk)
- 2 teaspoons omega oil blend (I used Be Bright Superfood Oil Blend)
- ⅛ teaspoon ground turmeric (I used Simply Organic)
- Pinch black pepper (optional)
- Place all ingredients in your blender and puree until smooth. It will make a rather thick, creamy, spoonable chilled dessert.
- Pour into 1 or 2 glasses to serve.