Sweet and savory at once, kick off your morning with a Mango Lassi Smoothie. Inspired by a popular Indian beverage, this liquid breakfast flavored with honey, turmeric and cumin is the best way to start the day.
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I’ve never been a morning person, so easy, nutritious breakfasts are my thing.
While I would love to enjoy homemade pancakes and such on a weekday, smoothies are my go-to on a busy morning.
It’s so easy to just toss a few ingredients into the blender and go. You can even make them the night before and just hit “blend” in the morning. Instant breakfast. (I have this blender and a bunch of these smoothie essentials.)
Because Chris and I both work from home, we need something to eat ASAP so we can get to work quickly. (Perks of working from home include sleeping in as long as humanly possible. Among many other things!)
It’s a breakfast version of a drink popular in India, the lassi. You can sometimes find these savory drinks in Indian restaurants here.
Typically, lassis are savory drinks made with yogurt and spices, sometimes fruit.
I love the sweet and savory notes in this drink. This one contains mango, almond milk, greek yogurt, honey and spices. The turmeric and cumin really lend a lovely wordly flavor to this breakfast.
Usually lassis are made with room temperature ingredients, which you can totally do, but I like my smoothies on the colder side. If you’re like me, opt for frozen mango. Or, you can use fresh mango and simply add a few cubes of ice.
The Mango Lassi Smoothie is perfect for a busy morning, so if you have one coming up, add this recipe to your rotation for something really different. So cool and refreshing!
Make sure you use a smoothie spatula so you can savor every last drop! // susannah
Pin this Mango Lassi Smoothie recipe for later!
Yields 2 smoothies
A savory, slightly sweet smoothie for healthful mornings
5 minPrep Time
5 minTotal Time
- In a blender, add the almond milk, honey, yogurt, mango, turmeric, cumin and salt. Blend until the mixture is smooth.
- Pour into individual glasses and serve.
Recipe adapted from SunBasket