The big trend is all about Açaí breakfast bowls while there are plenty of other fruity bowls you can make. The base for a thick fruity bowl is ice (or frozen fruits) and Greek yoghurt. So why not a Mango Lassi Bowl?
These bowls can be topped with anything you’d like, just follow the basics of BUILD-YOUR-BREAKFAST-BOWL.
MANGO LASSI BOWL.
1/2 mango (fresh or frozen)
1/2 cup Greek yogurt
4-5 ice cubs (if frozen mango or banana is used, add less or leave out)
1/2 banana (fresh or frozen)
1/4 cup milk (or coconut milk)
1/2 tsp cardamom (substitute: 1/2 tsp of cinnamon and 1/4 tsp of nutmeg)
drizzle of honey
pinch of salt
Blend all of the ingredients until smooth, but still remains its thickness.
Note: Add in some more ice to make it thicker or thin out with some more milk or water. You can also try to add in another banana which makes it creamier and thicker too.
The texture should be like this:
FRUIT TOPPINGS – for extra fiber I used raspberries, but any fruit that goes well with mango can be used.
CEREAL TOPPINGS – I used Special K dark chocolate, but any cereal should work.
EXTRA TOPPINGS – coconut flakes, flaxseeds (may also be blended) and another sprinkle of cardamom.
You can also use (halve) a kiwi, the other half of the banana and some other mango slices that you can keep aside and don’t blend to decorate your bowl. I sprinkled some flaxseeds and Barbara’s puffins on top and made this bowl: