A vibrant breakfast bowl inspired by traditional Indian mango lassi, topped with granola, fresh fruit, and coconut. This creamy, protein-rich smoothie bowl delivers tropical flavors and satisfying nutrition to start your day right.
Recipe Details
Ingredients
- 300g frozen mango chunks
- 250ml plain Greek yogurt
- 125ml coconut milk or dairy milk
- 2 tbsp honey
- 1/4 tsp ground cardamom
- 1 tbsp fresh lime juice
- 1 fresh mango, diced
- 80g granola or muesli
- 30g toasted coconut flakes
- 30g chopped pistachios
- 2 tbsp chia seeds
- for garnish edible flowers (optional)
Instructions
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Blend 300g frozen mango chunks, 250ml plain Greek yogurt, 125ml coconut milk or dairy milk, 2 tbsp honey, 1/4 tsp ground cardamom, and 1 tbsp fresh lime juice until smooth and thick.
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Divide between two bowls.
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Top with 1 fresh mango, 80g granola or muesli, 30g toasted coconut flakes, 30g chopped pistachios, and 2 tbsp chia seeds.
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Garnish with for garnish edible flowers (optional) if using and serve immediately.
Tips
Consistency: Use frozen mango for thick smoothie bowl texture. Add milk gradually to achieve desired thickness.
Cardamom Balance: Start with less cardamom and adjust to taste - it should be aromatic but not overpowering.
Toppings: Arrange toppings in sections for Instagram-worthy presentation. Add delicate items like flowers last.
Make-Ahead: Smoothie base can be made night before and stored covered in fridge. Stir and add toppings fresh.