Roasted Mango & Green Cardamom Lassi with Vanilla Chia Pudding

Roasted Mango & Green Cardamom Lassi

Breakfast sort of drives me crazy most days. I wake up starving but with literally ZERO desire to make anything but coffee and toast. Now, there isn’t a thing wrong with toast but it gets to be a bit of a bore after 31 years of having it pretty much any/every way. And I often feel like I’m depriving myself of much needed nutrients to get my day off to a proper start.

Roasted Mango & Green Cardamom LassiRoasted Mango & Green Cardamom Lassi

This lassi parfait is equal parts simple to make and delicious to eat. I like to roast the mango in large batches and puree for this recipe as well as to top plain yogurt or add to smoothies. The green cardamom gives it a warm almost medicinal kick which I frigging love. Using pre-ground cardamom is an option here but fresh ground is so fragrant and flavourful and fresh that it works really well with the simple roasted mango.

Roasted Mango & Green Cardamom Lassi

Roasted Mango & Green Cardamom Lassi with Vanilla Chia Pudding
makes 2 large servings

I’ve used Hewitt’s Dairy Yogurt here as we love that it’s all natural and super tangy. I chose a 0.3%mf yogurt as a lassi should be thin and drinkable, not thick and heavy. You can use whatever you like best.

Lassi

2 large very ripe mangoes, peeled and cut into 1″ strips
3 green cardamom pods
1 tbsp coconut oil, melted
1 1/2 cups plain Hewitt’s Dairy cows-milk yogurt
water or milk, to thin
honey or agave, optional

Vanilla Chia Pudding
1/4 cup chia seeds
4 drops pure vanilla extract
1 cup unsweetened milk (any kind)
1 tbsp light honey or agave

To Serve
Honey
Granola of your choice

For the Lassi
Preheat oven to 375.
Crush cardamom pods with a rolling pin or the bottom of a heavy pot. Remove the small seeds and grind in a mill or with a mortar and pestle.

Place peeled strips of mango on a baking sheet and toss with oil and cardamom. Roast until soft and starting to caramelize around the edges, about 12-15 minutes. Scrape mango and all the leftover juices into a bowl and place in the fridge to cool. While it cools, make your chia pudding so it has some time to set.

Add cooled mango and yogurt to a blender and pulse until super smooth. I usually add about 1/4 cup of cold milk or water to mine to thin it out at this point and pulse again. Taste and add sweetener if desired. I prefer mine quite tangy so generally don’t add extra sweeteners, especially if your fruit is nice and ripe.  Set aside.

For the Chia Pudding
Mix all ingredients in a small dish and let sit for 15-20 minutes so the chia can absorb the liquid.

To Serve
Add a layer of the lassi, a layer of chia and finish with another layer of your lassi. Top with granola and a drizzle of honey or shake everything together and enjoy as an extra high-vibe drink.

 

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