Homemade Vegan Mango Yogurt with Coconut Cream

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This dairy-free mango yogurt is a flavorful variation of my coconut cashew yogurt recipe. The coconut and cashews provide the perfect silky smooth yet thick yogurt texture. You can make this creamy, vegan mango yogurt at home with only six ingredients.


  • 2 Cups Unsalted Raw Cashews
  • 1/3 Cup Lemon Juice
  • 24 Ounces Full Fat Coconut Cream
  • 1/4 Cup Maple Syrup
  • Yogurt Starter Cultures
  • 1 Cup Diced Mango, Fresh or Frozen


  1. Add your cashews to a glass bowl. Top with boiling water and let soak for 30 minutes.
  2. After you soak the cashews, drain and rinse with hot water.
  3. Combine all of the ingredients, except the starter cultures, in a blender and blend on high until smooth.
  4. Heat the mixture to 181° F in a glass container set over boiling water. If you have an instant pot, you can sterilize the mixture on the high yogurt setting.
  5. Allow the mixture to cool to 110° F, then add the starter cultures.
  6. Incubate. You have three options for incubating:
    1. Dispense the yogurt into jars and place the jars in a yogurt maker for 6-8 hours, then immediately refrigerate.
    2. Incubate the entire mixture in the instant pot container on the low yogurt setting at 107° F, then dispense into jars and refrigerate.
    3. OR you can dispense into jars,  incubate at room temperature for 12 hours, then immediately refrigerate.
  7. Chill yogurt in the fridge for at least 4 hours to solidify.
  8. Top with some fresh fruit, and enjoy!


*For yogurt starter cultures you can use a starter culture packet OR sub for 3 Tablespoons already made vegan yogurt

*This yogurt should keep in the fridge for approximately 2 to 3 weeks.

*Cashews must be raw for a smooth texture