Iced Mango Lassi Bowl (Printable)
Chilled mango lassi with yogurt, cardamom and honey, finished with granola, chia and fresh fruit.
# What You Need:
→ Smoothie Base
01 - 2 ripe mangoes, peeled and chopped (about 2 cups frozen mango chunks)
02 - 1 cup plain Greek yogurt (or dairy-free alternative)
03 - 1/2 cup milk (dairy or plant-based)
04 - 1 tablespoon honey (optional, adjust to taste)
05 - 1/2 teaspoon ground cardamom
06 - 1/2 cup ice cubes
→ Toppings
07 - 1/2 mango, diced
08 - 2 tablespoons granola or toasted coconut flakes
09 - 1 tablespoon chia seeds
10 - Fresh mint leaves
11 - Slices of fresh banana or berries (optional)
# How-To:
01 - Combine mango, Greek yogurt, milk, honey, ground cardamom, and ice cubes in a blender. Blend on high speed until the mixture is completely smooth and creamy, about 45 to 60 seconds.
02 - Pour the blended mixture evenly into two serving bowls, swirling gently to settle and create an even surface.
03 - Artfully arrange diced mango, granola or toasted coconut flakes, chia seeds, and fresh mint leaves on top of each bowl. Add banana slices or berries if desired.
04 - Serve right away while chilled for the best texture and flavor.
# Expert Tips:
01 -
- It tastes like dessert but passes as a perfectly acceptable breakfast, which is the kind of loophole I build my mornings around.
- The cardamom turns something ordinary into something that makes people close their eyes and ask what that flavor is.
02 -
- Fresh mango blended at room temperature will give you a drinkable smoothie instead of a bowl you can eat with a spoon.
- Cardamom loses its punch quickly once ground, so buy whole pods and crush them fresh if you want that real lassi depth.
03 -
- Freeze your mango in a single layer on a baking sheet before bagging so the pieces do not clump into a solid brick.
- A tiny pinch of salt in the blender makes the mango taste exponentially sweeter without adding any sugar.