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Breakfast, Eat, Sweets

Mango Lassi Smoothie Bowl

mango lassi smoothie bowl with coconut rawnola

This dessert disguised as a smoothie has joined the leagues as a summer staple. If you’ve never had a lassi before or maybe if you’ve never even heard of it, don’t worry. I’ve got you covered. It’s a refreshing drink, popular in India and surrounding countries, that’s normally made with fruit and yogurt. I opted for my favorite tropical fruit, juicy mango, and of course left out the yogurt. The final result was a completely raw, vegan-friendly, dairy-free, and sugar-free mango lassi smoothie bowl with coconut rawnola. As the Black Eyed Peas would say, I just can’t get enough!

Obviously, my obsession with rawnola hasn’t slowed down. Inspired by the lovely plant-based mama lonijane, coconut rawnola made the perfect match for the mango banana smoothie. Mango + banana really is a combo that can’t be beat. Especially in the summertime, I’m telling you what it’s just completely changed my smoothie bowl game.

A smoothie bowl will probably be the simplest, most healthy meal you will ever make.

It’s just mostly fruit blended with superfoods. No need to add any dairy or sugar. I always make my smoothie bowls vegan, gluten-free, and refined sugar-free. It’s completely raw too, meaning no ingredients are heated at all keeping the natural enzymes alive and in tact. This is why I prefer to go with rawnola (raw + granola = rawnola). 

I’ve always been a banana ice cream type of girl, but I’m hopping aboard the smoothie train. Okay, fine I’ll admit that may be a tad bit cheesy! But still, it just shows how yummy these smoothie bowls are, like my berry cherry one I made last week. I definitely still put in a fair share of extra ripe, frozen banana to naturally sweeten it, but I’m branching out by adding different fruit, spices, and flavor.

RAW VEGAN mango lassi smoothie bowl with coconut rawnola
easy vegan recipes
easy vegan recipes

I loaded the base with fresh, juicy mango (which I was ecstatic to find at the grocery store), frozen banana, coconut butter, and cinnamon. This made a perfectly smooth & extra thick smoothie that I blended with a couple of gooey Medjool dates for good measure.

Finally, I totally recommend topping this mango lassi smoothie bowl with fresh banana slices and coconut rawnola. For this magical rawnola, I mixed together unsweetened shredded coconut, big Medjool dates, rolled oats, coconut sugar, and cinnamon. Now that I’ve added in the coconut, it’s a new favorite of mine. I still can’t decide which I prefer, this or my classic rawnola. The more rawnola options, the better in my opinion.  If you try this recipe, please share with me on Instagram @dayslikelaura so I can see your creations!

delicious plant-based smoothie bowl recipe | Days Like Laura

Mango Lassi Smoothie Bowl

A tropical, refreshing mango lassi smoothie bowl. Topped with no-bake coconut rawnola & banana slices.
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American, Gluten-free
Keyword: gluten-free, smoothie bowl, vegan
Servings: 2
Calories: 120kcal

Ingredients

For the mango lassi smoothie

  • 2 cups frozen banana
  • 1 cup mango
  • 1 tsp coconut butter
  • 1/2 tsp cinnamon
  • 2 pitted Medjool dates

For the coconut rawnola

  • 1/2 cup gluten-free rolled oats
  • 7 pitted Medjool dates
  • 1 tbsp unsweetened shredded coconut
  • 1 tsp coconut sugar
  • 1 tsp cinnamon

Instructions

For the coconut rawnola

  • Toss the oats in a high speed blender or food processor.
  • Blend until they break up into small pieces.
  • Add all other ingredients and process until well combined.
  • Store leftovers in a mason jar.

For the mango lassi smoothie

  • Add frozen bananas to a high speed blender or food processor.
  • Pulse until they break up into small pieces.
  • Add all other ingredients and process until you get a smooth, creamy smoothie.

Assembly

  • Transfer smoothie into a bowl.
  • Top with rawnola, fresh banana slices, and any other fruit you want.
  • Dig in!
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