Mango Sassy!

Here is an easy, cool refreshing drink for your long, hot summer days!  This drink first appeared in “eat, drink & be vegan“, and I have given you a few ‘extras’ for variety in today’s post.

This “Mango Sassy” is my adaptation of the Indian drink ‘Mango Lassi’.  Instead of using soy or another non-dairy yogurt in this drink, I opt for lime juice to deliver that edge of tang in an otherwise creamy, cool beverage.

Depending on what type of non-dairy milk you are using, this drink will not be overly sweet – it will only have the natural sweetness from the frozen or fresh mango.  So, adjust the sweetness to taste adding pure maple syrup or agave nectar – or frozen banana – and also try adding other frozen fruit to the mix (suggestions below).

My version of a Mango Lassi... veganized!

Mango Sassy! gluten-free, soy-free, oil-free

1 cup frozen or fresh mango chunks

1 cup plain or vanilla non-dairy milk (if using plain, add extra sweetener to taste or frozen banana, see note)

4-6 tsp freshly squeezed lime juice (see note)

1/3 ice cubes (for blending, can omit if using frozen mango)

1-3 tsp pure maple syrup or agave nectar (adjust to taste)

ice cubes (for serving)

In a blender combine mango, milk, lime juice (starting with 4 tsp), and ice cubes and blend until smooth. Taste test, and add more lime juice or maple syrup if desired. Pour into individual glasses with a few ice cubes and serve.  Makes 2-3 servings.

Note: If you keep frozen banana chunks in the freezer (as I do!), try adding 1/2 cup – either as a substitute for part of the mango, or in addition to the 1 cup of mango chunks.  If you are using full cup of mango plus the banana, you will need a little more milk to thin.

Mango-Sassy-Twist!: Try adding a handful of frozen raspberries in addition to the mango.  Raspberries and mangoes are a heavenly combination bursting with summer flavor!  You can also substitute some fresh peaches or nectarines for the mango (in full or in part).

Idea: Pour leftovers into popsicle molds and freeze for “Sass-icles”!

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P.S. For those of you wondering about the “Plant-Powered Kids” series – yes, I WILL be running it, more details soon.  :)


  1. Eva says

    My husband made the mango sassy 2 months ago for the first time, and I have been hooked on it ever since. I used to love a mango lassi of course, but I was never able to replicate it well. And I think in Indian restaurants they use sweetened canned mango (here in the US). So, this mango sassy is my dream! I make it for breakfast, dessert (it can be like a pudding almost) and anytime of the day. Fabulous recipe!

    • Dreena says

      Eva, thank you for sharing that – I’m delighted! Yes, and I think the canned mango is in syrup (??) so very sweet! Really pleased you and your hubby have been enjoying it, thx! :)

    • Dreena says

      Thanks Michele! I have two mango-loving kiddos – big time! – and one that won’t give it a fair try. Wish she would, b/c mango is sooooo scrumptious! Hope they/you enjoy!

  2. says

    Dreena, I’ve made the version from ED & BV, I think the frozen raspberries are a great addition, & I happen to have some on hand. Always look forward to reading your posts!

  3. Tiffany says

    Hi Dreena,

    Wow! These drinks look delicious! I’ll have to make them soon.

    I made your passion peanut sauce for dinner last night and it was divine drizzled on brown rice, broccoli, carrots, mushrooms and tofu.

    I just made your citrus scented almond muffins! They were the best vegan muffins I have ever made. So incredibly light and not overly sweet with hints of citrus.

    I want to make your Raspberry Cornmeal Pancakes this week. Unfortunately I don’t have vanilla soy milk in the house or raspberries.

    Can I substitute unsweetened almond milk? (maybe add a little vanilla extract and some sugar? How much would you suggest of each?) I assume blueberries would work just as well as raspberries?

    I am so sorry, but my aunt is allergic to flax meal and I would love to make these for her as she is gluten intolerant. (I would be using GF oats). Can I substitute anything for the flax?

    Thank you so much! I love your cookbooks and blog :)

    • Dreena says

      Hi Tiffany! I had started to reply to you on fb today and then lost the contents of my message!! argh. So, I’m glad you dropped a line here as well. :) For the pancakes – certainly substitute almond milk – it’s my fave non-dairy milk for cooking & baking. If you use plain, sure add about 1/4 tsp of vanilla. I wouldn’t add any sweetener, I generally don’t add sweetener to pancakes b/c by the time the syrup or other toppings are added it’s sweet enough. Plus, I find they can become sticky on the pan. So, just add the touch of vanilla. And, for the flax – can she have chia seed? If so, I’d substitute 1/2 tbsp of ground chia for the flax (you need less ground chia for ground flax, it’s far more abosrbent). And – by all means – use the blueberries!

      Hope that helps, and sorry I didn’t get to you sooner. After I lost the reply I had to get back to mom duties. 😉

      AND… SOOOO pleased you loved the muffins! Yay!!! Great to hear about the peanut sauce too – makes me very happy that you are enjoying the recipes. Good luck with the pancakes!

      • Tiffany says

        Hi Dreena,

        I completely understand :) Thank you for your kind and detailed response. I really appreciate the help. I think the chia seeds would be perfect.

        I can’t decided which pancake recipe to make for tomorrow morning its between your raspberry cornmeal pancakes and blueberry carob pancakes. Both sound delicious!

        I hope your week is off to a great start!

        Thank you :)

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