Skinnymixer’s Mango Lassi Smoothie Bowl with Spiced Granola features in the Sweets section of the cookbook SkinnyAsia 2.
Inspired by the flavours of a classic Indian mango lassi, this refreshing smoothie bowl is creamy, fruity and gently spiced with cardamom and cinnamon. Top it with our homemade Spiced Granola with nuts, coconut and a hint of rose for the perfect crunchy finish, with plenty of granola left for breakfast throughout the week.
What you will need
For the Mango Lassi Smoothie Bowl
- Frozen mango
- Greek yoghurt
- Milk of choice
- Honey
- Vanilla
- Cardamom
- Cinnamon
For the Spiced Granola
- Raw almonds
- Raw cashews
- Raw pistachios
- Coconut flakes
- Rolled oats or buckwheat
- Honey
- Ghee or unsalted butter
- Vanilla
- Cardamom
- Cinnamon
- Ginger
- Rose water, optional
- Dried mango
- Sultanas
You’ll also need a large baking tray and baking paper for the granola.
This page exists to help people find what cookbook the Mango Lassi Smoothie Bowl with Spiced Granola is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
What is a Mango Lassi Smoothie Bowl?
A traditional mango lassi is a popular Indian drink made by blending mango with yoghurt and often spices such as cardamom.
Our Mango Lassi Smoothie Bowl takes inspiration from those flavours but makes the mixture thick enough to eat with a spoon and load up with crunchy toppings.
Frozen mango gives the bowl its thick, creamy texture, while Greek yoghurt, honey, cardamom and cinnamon bring those familiar sweet and gently spiced lassi flavours.
The Spiced Granola
This isn’t your standard homemade granola!
Almonds, cashews, pistachios, coconut and oats are coated with honey, ghee and warming cardamom, cinnamon and ginger, with just a few drops of rose water for an optional floral note.
Once baked until golden, dried mango and sultanas are folded through for little bursts of sweetness.
The recipe makes around 10 serves of granola, so you’ll have plenty left after making your smoothie bowls for easy breakfasts and snacks throughout the week.
What is rose water?
Rose water is made by infusing or distilling rose petals in water and is commonly used in Middle Eastern, Persian and South Asian cooking.
It has a distinctive floral flavour, so a little goes a LONG way! You only need 2–3 drops in our Spiced Granola.
It’s completely optional, so if you don’t have any in the pantry, you can simply leave it out.
Look for rose water in some major supermarkets, Indian or Middle Eastern grocers, specialty food stores or online.
How long does homemade granola keep?
Once completely cooled, store the Spiced Granola in an airtight container in a cool, dry pantry for up to 3 weeks.
If you live somewhere hot or humid, keep it in the refrigerator for up to 1 month to help maintain its crunch.
Dietary variations
Both the Mango Lassi Smoothie Bowl and Spiced Granola can be adapted for different dietary requirements.
Dairy Free: Use your favourite dairy-free yoghurt and milk. Use dairy-free butter in the granola.
Gluten Free: Replace the rolled oats in the granola with raw buckwheat.
Nut Free: Replace the nuts with a mixture of raw buckwheat, pepitas, sunflower seeds and hemp seeds.
Low Carb: For the granola, use a compliant maple syrup and replace the oats with sunflower seeds, hemp seeds and additional nuts or coconut flakes. Replace the dried fruit with pumpkin seeds. For the smoothie bowl, replace the mango with strawberries or raspberries and use a compliant sweetener.
Super Skinny: Replace some of the nuts in the granola with additional oats or seeds and use fat-free yoghurt in the smoothie bowl.
Paleo: Replace the oats with sunflower seeds, hemp seeds and additional nuts or coconut flakes. Replace the dried fruit with pumpkin seeds.
Low FODMAP: For the granola, replace honey with maple syrup and cashews with pecans or walnuts. Omit the dried mango and sultanas or replace with freeze-dried strawberries. For the smoothie bowl, use lactose-free yoghurt, replace the mango with strawberries and use maple syrup instead of honey.
Freezer Friendly: Freeze leftover smoothie mixture in ice-cube trays, then blend again when you’re ready to serve.
Halved/Doubled: Both recipes can be halved. The Smoothie Bowl can also be doubled. If doubling the Spiced Granola, prepare it in 2 batches on 2 trays.
From the Testing Team
- Shauna D. – I’m not a fan of smoothie bowls but this looked delicious, and that it is! The granola is super yummy too
- Krisha G.– Another day, another beautiful breakfast from Nikalene and the Team!
- Amanda E. – So yum!!!! Loved the extra spices that gave it that little bit extra
- Deb D.– Such an easy nice breakfast to start the day. I made everything yesterday and the smoothie was still beautiful and thick. The rose water in the granola brings it next level!
- Mel C.– I think I’m the only person in the world who doesn’t like mango, so I’ve given this one a little twist. In the granola, I subbed dried apricot, and in the smoothie, I used frozen strawberries.
- Kaz M. – I need shares in a frozen mango company, cos this is going to be a daily breakfast
- Veronica B. – Geeeeee wizz yum!! Made the Granola last night ready for breakfast this morning im sooooo glad I did made my morning so much easier!! Wizzed up the Smoothie Bowl and bam breakfast is served! Yum
so fresh and healthy, what a great way to start the day 
Some other Thermomix Breakfast recipes you might love:
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
SkinnyAsia2: Mango Lassi Smoothie Bowl with Spiced Granola
Equipment
- large metal tray
Ingredients
For the Mango Lassi Smoothie Bowl
- Frozen mango
- Greek yoghurt
- Milk of choice
- Honey
- Vanilla
- Cardamom
- Cinnamon
For the Spiced Granola
- Raw almonds
- Raw cashews
- Raw pistachios
- Coconut flakes
- Rolled oats
- Honey
- Ghee or unsalted butter
- Vanilla
- Cardamom
- Cinnamon
- Ginger
- Rose water - optional
- Dried mango
- Sultanas
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
Can I make the Spiced Granola ahead of time?
Absolutely. In fact, the granola is designed to be made ahead.
One batch makes approximately 10 serves and can be stored in an airtight container for up to 3 weeks, giving you plenty for breakfasts after you’ve made the Mango Lassi Smoothie Bowls.
Can I make the Smoothie Bowl without mango?
Yes. While mango gives it that classic mango lassi flavour, you can replace it with frozen strawberries or raspberries.
Strawberries are also our recommended substitution when making the recipe Low FODMAP.
Mango Lassi Smoothie Bowl in SkinnyAsia 2
The full Mango Lassi Smoothie Bowl with Spiced Granola recipe, including Thermomix and conventional instructions, can be found in SkinnyAsia 2.
Make the granola once and you’ll have enough for around 10 serves, ready to add crunch to smoothie bowls, yoghurt or an easy breakfast throughout the week.