Name: Frozen mango lassi bowl with cardamon crumble
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1⅔ cups (470g) coconut kefir yoghurt or Greek-style yoghurt; 2 cups (300g) frozen diced mango; ¼ cup (90g) honey; ¼ teaspoon ground turmeric; 2 medium mangoes (860g), cheeks scored; 125 grams strawberries, sliced; ½ cup (25g) flaked coconut, toasted; fresh mint leaves, to serve; Cardamom crumble; ½ cup (45g) rolled oats; 2 tablespoons pistachios, chopped coarsely; 1 tablespoon honey; 1 tablespoon coconut oil, melted; ½ teaspoon ground cardamom

Frozen mango lassi bowl with cardamon crumble

Expand your traditional breakfast ideas with this gut-friendly yoghurt based bowl.

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.

Looking for more smoothies and healthy breakfast ideas or mango recipes?

Ingredients

1⅔ cups (470g) coconut kefir yoghurt or Greek-style yoghurt

2 cups (300g) frozen diced mango

¼ cup (90g) honey

¼ teaspoon ground turmeric

2 medium mangoes (860g), cheeks scored

125 grams strawberries, sliced

½ cup (25g) flaked coconut, toasted

fresh mint leaves, to serve

Cardamom crumble

½ cup (45g) rolled oats

2 tablespoons pistachios, chopped coarsely

1 tablespoon honey

1 tablespoon coconut oil, melted

½ teaspoon ground cardamom

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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