A fresh new breakfast idea.
Serves 4
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If you’re unfamiliar with lassi, it is a blended yoghurt drink derived from a mixture of yogurt, water, and spices, hailing from Northern parts of India. Get a tasty, inventive and gut-friendly dose of Indian cuisine in your breakfast by preparing lassi with an arrangement of mango, strawberries and coconut, as well as a cardamom crumble that’ll be sure to keep your midday hunger pangs at bay.


  • 1⅔ cups (470 g) coconut kefir yoghurt or Greek-style yoghurt
  • 2 cups (300 g) frozen diced mango
  • ¼ cup (90 g) honey
  • ¼ tsp ground turmeric
  • 2 medium mangoes (860 g), cheeks scored
  • 125 g strawberries, sliced
  • ½ cup (25 g) flaked coconut, toasted
  • Fresh mint leaves, to serve


  • ½ cup (45 g) rolled oats
  • 2 tbsps pistachios, chopped coarsely
  • 1 tbsp honey
  • 1 tbsp coconut oil, melted
  • ½ tsp ground cardamom

Blend yoghurt, frozen mango, honey and turmeric until smooth. Pour into a 1 litre (4 cups) loaf pan or freezer-safe container; cover surface closely with plastic wrap. Freeze for 4 hrs  or overnight. Remove from freezer for 10 mins to soften slightly before scooping.


Meanwhile, make cardamom crumble. Combine ingredients in a small bowl. Heat a large heavy-based frying pan over medium heat. Cook oat mixture, stirring with a wooden spoon, for 3 mins or until toasted and golden brown. Remove from heat; cool in pan.


Divide frozen mango lassi, cardamom crumble, fresh mango, strawberries and coconut among bowls. Scatter with mint; serve straight away.

TIP To make this recipe faster, pour mango lassi mixture into a large jug and cover; freeze for 15 mins or until mango lassi is a soft-serve fro-yo consistency. Swap the frozen mango with 300 g frozen diced peach and serve with fresh peach wedges instead of mango cheeks.

Photo: bauersyndication.com.au

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