Recipe: Mango Lassi Pots


Fresh mango blitzed up, natural yogurt, a pinch of ground cardamom & turmeric plus a squeeze of honey are all layered up in a pot and topped with cayenne spiced homemade granola packed with nuts & coconut. All can be made ahead in little to no time and then it’s a grab and go in the morning. Enough to keep you satisfied until lunch!



  • 350 g steel cut oats
  • 50 g almonds
  • 50 g hazelnuts
  • 100 g desiccated coconut
  • 100 g honey
  • 1/2 tsp cayenne pepper
  • 1 tsp garam masala
  • 1 pinch of salt
  • 2 egg whites


  • 500 g natural yoghurt
  • 400 g tin of mango
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground turmeric
  • 20 g honey
Make Granola Mix

Step 1

Make Granola Mix

Preheat an oven to 160℃. Weigh all of the granola ingredients except for the egg whites into the bowl of a mixer and stir to combine. Separate the eggs so you just have the egg whites in a bowl and whisk for a few seconds until just foaming. You don’t need soft peaks. Pour these into the mixer as it slowly turns to fold the egg whites into the oat mixture.

Bake Granola

Step 2

Bake Granola

Divide the mixture between two baking trays so it forms a single layer, it’s okay to have clumps. Bake for 30 minutes, turning and mixing up the granola after the first 15 minutes. Remove the granola from the oven once golden and allow to cool before storing in an airtight container.

Mango Lassi

Step 3

Mango Lassi

Open the tin of mango pieces and tip (with juice) into the blender along with the yoghurt, cardamom and turmeric. Blitz until smooth then taste to make sure the balance of cardamom and mango is right, you can always sweeten with a little honey. Transfer to a measuring jug that you can store in the fridge.


Step 4


Perfect breakfast to grab and go… simply give the lassi a stir in the morning and pour into a pot to take with you. Scatter a handful of your granola over the top and dig in, or close the lid and eat on the way or once at work/school. Makes 6 (plus spare granola).

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