Oat milk gives this mango smoothie a soft, slightly cereal sweetness and a creamy body. With a little yoghurt, it comes close to an Indian mango lassi.
1
mango wedge ripe, flesh only
½
banana
2½ tbsp
natural yogurt
5 oz
oat milk
Garnish: No garnish · Ice: Served up, no ice
Thick and velvety, with sweet mango, creamy banana and a gentle oat note.
Mango and yoghurt is a combination known from the mango lassi, a popular drink in India and Pakistan. This version uses oat milk instead of water or milk, which makes it creamier and adds a mild oat flavour. Mango contributes vitamin C and provitamin A, and banana makes the texture thick and smooth.
It is filling enough for breakfast and pleasant as a cool afternoon snack. Look for a mango that smells fragrant and gives slightly when pressed; fibrous varieties blend less smoothly.
Not with dairy yoghurt; with a plant based yoghurt it is.
Yes, about 150 g frozen mango works well and makes it thicker.
Yes, cow milk, almond or soy drink all work; oat milk gives the creamiest taste.
Reader rating
Thanks for rating
Updated:
