This frozen mango lassi bowl uses your choice of yoghurt with fresh and frozen fruits to create a delicious breakfast with a crunchy and fragrant cardamom crumble.
Mango lassi is an Indian drink traditionally made from mango, yoghurt, milk, a little sugar, and a sprinkling of cardamom. Cool and refreshing on a hot day. This recipe comes from our Good Gut Diet cookbook including dishes created with your gut health in mind.
1.Blend yoghurt, frozen mango, honey and turmeric until smooth. Pour into a 1-litre (4-cup) loaf pan or freezer-safe container; cover surface closely with plastic wrap. Freeze for 4 hours or overnight. Remove from freezer for 10 minutes to soften slightly before scooping.
2.Meanwhile, make cardamom crumble. Combine ingredients in a small bowl. Heat a large heavy-based frying pan over medium heat. Cook oat mixture, stirring with a wooden spoon, for 3 minutes or until toasted and golden brown. Remove from heat; cool in pan.
3.Divide frozen mango lassi, cardamom crumble, fresh mango, strawberries and coconut among bowls. Scatter with mint; serve straight away.
To make this recipe faster, pour mango lassi mixture into a large jug and cover; freeze for 15 minutes or until mango lassi is a soft-serve fro-yo consistency.
Swap the frozen mango with 300g frozen diced peach and serve with fresh peach wedges instead of mango cheeks.
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