These incredibly delicious, and Vegan-friendly, Paleo Mango Lassi Smoothie Bowl is a breeze to whip up!
I am inappropriately excited about this recipe. You see, I’ve been a closet mango lassi lover for the last 3 years and finally …finally, I can share this love with you. The love affair started one Summer when my now-husband (then-boyfriend) casually mentioned that he commissioned a local farmer to peel, slice, and freeze 20 pounds of mango for our humble home. TWENTY POUNDS. He also commissioned a (slightly more reasonable) 7 pounds of blueberries. Our humble garage freezer was packed to the brim with orange and blue fruit.
I felt like I was on a Food Network cooking challenge show, where the secret ingredient is, “frozen mango, now GO!” I experimented with a wide variety of mango recipes and finally, finally landed on the most delicious lassi.
A mango lassi, for those of you who don’t know, is an Indian-inspired mango drink. It’s usually made with yogurt, mango, sugar, and some kind of spice (usually cardamom or cumin). The variety that Austin, my husband, and I loved the most was a Paleo (even Vegan)-friendly version involving frozen mango, a touch of fresh OJ, a few tablespoons of creamy full-fat coconut milk, and pinch or two of ground cardamon. We happily gulped down our morning frozen Paleo mango lassi for 5 months and, though I never thought I’d say it, I miss our monstrous supply of mango.
While brainstorming a fruit-centered recipe for the blog, a memory of our Summer of Paleo Mango Lassi’s blinked into life. OF COURSE! A mango lassi-based smoothie bowl is just the ticket. For this recipe, I added a little fresh mango, toasted coconut, and extra sprinkle of the ground cardamon to the top.
These would make great make-ahead fruit bowls for the freezer, too! Just prep, spoon into small mason jars, and set in the refrigerator to thaw the night before.
Enjoy!
More Smoothie Recipes
Mango Lassi Smoothie Bowls
Ingredients
- 3/4 cup frozen mango chunks
- 1/4 cup fresh orange juice
- 2 tablespoons cold water more if needed for smoother consistency
- 2 tablespoons full-fat coconut milk cream the thick part at the top of the can
- 1/2 teaspoon ground cardamom
- 2 tablespoons unsweetened shredded coconut
- 1/4 cup fresh mango cut into tiny pieces
- Chia seeds for garnish
- Coconut chips for garnish
Instructions
- Blend the frozen mango, orange juice, water, coconut cream, and half of the cardamom until smooth. Add additional water, if desired, for a smoother consistency.
- While the smoothie blends, place the shredded coconut on a parchment paper-lined baking sheet. Bake at 350 F for 3 to 5 minutes, or until lightly toasted. Let cool completely before using for garnish.
- Pour the smoothie into a bowl. Garnish with the fresh mango, the coconut, and the leftover ground cardamom.
Recipe Notes
Nutrition
This is such a pretty breakfast! I love the combo of mango and cardamom 🙂