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Drink recipe · from the recipe book

Mango Pineapple Coconut Lassi with Mint

A thick, tropical lassi with creamy coconut, bright pineapple tang, warm cardamom and a cool hint of fresh mint.

Mango Pineapple Coconut Lassi with Mint

Ingredients

  • 1½ cups diced250 gMangocubed and chilled
  • ¾ cup chunks120 gPineapplecut into chunks and chilled
  • ¾ cup (180 ml)200 gSoy milk, originalcold
  • ½ cup100 gCoconut milk, cannedchilled and stirred smooth
  • ½ oz10 gChia seeds
  • 2½ tsp12 gLime juice
  • ½ tsp1 gGround cardamom
  • 2⅛ tsp chopped4 gFresh mintleaves picked; save 2 small sprigs for garnish
  • a pinch0.3 gSalta small pinch

Steps

  1. Since the pantry has no plant-based yogurt, this lassi builds its creamy, tangy yogurt-style base from coconut milk, soy milk and lime juice, thickened with chia.
  2. Pour the soy milk and the coconut milk into the blender, add the chia seeds and let stand 3 minutes so the chia starts to thicken the base.
  3. Add the mango, pineapple, lime juice, cardamom, salt and the mint leaves (keep the 2 reserved sprigs aside).
  4. Blend on high for about 1 minute, until completely smooth and thick.
  5. Pour over ice into 2 glasses, dividing it evenly, and top each glass with one reserved mint sprig. Serve right away.

Contains: Soy.

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

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