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Drink recipe · from the recipe book

Tangy Pineapple Mango Lassi

Bright and tangy with juicy pineapple and ripe mango, blended thick and silky with soy milk, tofu and a splash of coconut milk for a yogurt-like body.

Tangy Pineapple Mango Lassi

Ingredients

  • 1⅓ cups diced220 gMangocubed
  • ¾ cup chunks140 gPineapplecut into chunks
  • 5 oz140 gFirm tofusilken-soft if you have it, crumbled
  • ¾ cup (180 ml)200 gSoy milk, originalchilled
  • 3 tbsp40 gCoconut milk, cannedwell stirred
  • 1 tbsp15 gLime juice
  • 1½ tsp10 gMaple syrup
  • ⅛ tsp0.5 gSalt

Steps

  1. Prep first: cube the mango and cut the pineapple into chunks, then crumble the tofu and stir the coconut milk until smooth.
  2. Make the plant-based yogurt base: put the tofu, coconut milk and lime juice in the blender and blend about 30 seconds until creamy and tangy.
  3. Add the soy milk, mango, pineapple, maple syrup and salt to the blender.
  4. Blend on high 45 to 60 seconds until completely smooth and thick; add a splash of cold water if it is too thick to pour.
  5. Divide evenly between two glasses, half in each, and serve cold or poured over ice.

Contains: Soy.

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

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