Iced Mango Lassi Bowl (Printable)

Creamy iced mango and yogurt blend with cardamom, granola, chia and fresh fruit — ready in 10 minutes.

# What You'll Need:

→ Smoothie Base

01 - 2 ripe mangoes, peeled and chopped (about 2 cups frozen mango)
02 - 1 cup plain Greek yogurt (or dairy-free alternative)
03 - 1/2 cup milk (dairy or plant-based)
04 - 1 tablespoon honey (optional, adjust to taste)
05 - 1/2 teaspoon ground cardamom
06 - 1/2 cup ice cubes

→ Toppings

07 - 1/2 mango, diced
08 - 2 tablespoons granola or toasted coconut flakes
09 - 1 tablespoon chia seeds
10 - Fresh mint leaves
11 - Slices of fresh banana or berries (optional)

# Steps:

01 - Combine the chopped mango, Greek yogurt, milk, honey, ground cardamom, and ice cubes in a blender. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
02 - Divide the smoothie base evenly between two serving bowls, swirling gently to help the mixture settle and create a level surface for toppings.
03 - Artfully arrange the diced mango, granola or toasted coconut flakes, chia seeds, and fresh mint leaves on top of each bowl. Add banana slices or fresh berries if desired for extra color and flavor.
04 - Serve right away while chilled for the best texture and flavor. The smoothie base will begin to soften if left standing too long.

# Expert Tips:

01 -
  • It takes literally ten minutes from cutting board to bowl, which means you can have dessert for breakfast without a single guilty minute of prep work.
  • The cardamom is a quiet revelation that turns a basic mango smoothie into something with depth and warmth.
  • Frozen mango works beautifully, so you are never at the mercy of fruit season timing.
02 -
  • I once tried making this ahead and refrigerating it, but the chia seeds on top turned gelatinous and the base separated into layers, so always assemble right before eating.
  • If your blender struggles with frozen fruit, let the mango sit at room temperature for five minutes or add an extra splash of milk to help it along.
03 -
  • Freeze your own mango chunks when they are perfectly ripe and on sale, because the stuff in bags at the store was often picked too green and tastes noticeably flatter.
  • A tiny pinch of salt in the blender balances everything and makes the cardamom sing in a way that catches people off guard in the best way.

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