Fruity mango lassi breakfast bowl

Fruity mango lassi breakfast bowl with mango, natural yoghurt, oats, cardamom and coconut chips – creamy, fresh and quick to make.

At a glance

• Serves 1
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 310 kcal per serving
• Protein: 9 g
• Fat: 10 g
• Carbs: 45 g

Ingredients

• 1 mango
• 150 g natural yoghurt
• 1 squeeze of lemon juice
• 2 tbsp porridge oats
• 1 tbsp toasted coconut chips
• 1 pinch of cardamom
• 1 mint leaf

Method

You’ll need: stick blender · chopping board · knife

1. Spread the oats in a bowl and spoon the natural yoghurt evenly over them.
2. Peel the mango and cut the flesh away from the stone.
3. Blend the mango with the lemon juice and cardamom in a tall beaker until smooth and creamy.
4. Spoon the mango purée onto the yoghurt and gently smooth the surface.
5. Sprinkle the bowl with the toasted coconut chips and garnish with mint.
6. Serve the breakfast bowl straight away and spoon it up fresh.

Good to know

Tastes like a relaxed morning in a glass, just made for spooning. Creamy, fresh and with that gentle sweetness that needs hardly any effort.

Swaps

Natural yoghurt → Greek yoghurt (more protein, creamier) | oats → fine spelt flakes (similar fibre, a little nuttier) | coconut chips → chopped almonds (more vitamin E and unsaturated fats) | mango → papaya (mild, soft and also with fibre)

Allergens

Contains milk. Coconut is usually well tolerated, but for some people it counts as a relevant allergen. Suitable for children if the texture is right; during pregnancy, fine with pasteurised yoghurt. Contains: gluten (oats).