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Drink recipe · from the recipe book

Frozen Banana Mango Lassi with Dates

A thick, frosty mango lassi with a light coconut-water body, caramel sweetness from dates and nutty depth from almond butter.

Frozen Banana Mango Lassi with Dates

Ingredients

  • 1½ cups diced240 gMangocut into 1-inch cubes
  • 1 medium120 gBananasliced
  • ¾ cup (180 ml)200 gCoconut waterchilled
  • 3 oz80 gFirm tofucrumbled
  • 1½ tbsp25 gAlmond butter, no salt addedstirred
  • 1 date24 gMedjool dates, pittedchopped
  • 1 tbsp15 gLime juice

Steps

  1. Spread the sliced banana on a parchment-lined plate and freeze until firm, about 2 hours. Keep the mango in the fridge.
  2. Put the chopped dates in the blender with the chilled coconut water and let them soften for 10 minutes.
  3. Add the crumbled tofu and the lime juice to the blender and blend until completely smooth and lightly tangy, about 1 minute. This is your plant-based yogurt base.
  4. Add the mango and the almond butter to the base and blend until silky.
  5. Add the frozen banana and blend until thick and frosty, scraping down the sides as needed.
  6. Pour into 2 chilled glasses, over ice if you like, and serve right away.

Contains: Tree nuts, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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