Iced Mango Lassi Smoothie Bowl (Printer-Friendly)

Tropical mango meets creamy yogurt in this vibrant bowl, finished with granola, fresh fruit and aromatic cardamom for a refreshing Indian-inspired treat.

# What You'll Need:

→ Smoothie Base

01 - 2 ripe mangoes, peeled and chopped (about 2 cups), or 2 cups frozen mango chunks
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)

# How to Make It:

01 - Add mango, Greek yogurt, milk, honey, ground cardamom, and ice cubes to a high-speed blender. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
02 - Divide the blended mixture evenly between two serving bowls, swirling gently to settle and create an even surface.
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 berries if desired for additional color and texture.
04 - Enjoy right away while the smoothie bowl is still cold and the toppings are fresh and crisp.

# Expert Advice:

01 -
  • It takes exactly ten minutes from fridge to bowl, which is faster than deciding what to watch on TV.
  • The cardamom turns a basic mango smoothie into something that tastes like it came from a street vendor in Jaipur.
02 -
  • Frozen mango creates a dramatically thicker bowl than fresh, and I learned this the hard way when my first attempt with fresh fruit turned into a mango soup that I had to drink with a straw.
  • Cardamom loses its punch quickly once ground, so if your jar has been open for more than a few months, consider buying a fresh one or grinding whole pods yourself.
03 -
  • Freeze your own mango chunks at peak ripeness rather than buying store bags, because the flavor difference is noticeable and you control the sweetness.
  • A tiny pinch of salt in the blender makes the mango taste impossibly more like itself without making it salty.

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