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.
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 the mango lassi smoothie 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 @asunshinemission so I can see your creations!
- 2 cups bananas, frozen
- 1 cup mango
- 1 tsp coconut butter
- 1/2 tsp cinnamon
- 2 Medjool dates, pitted
- 1/2 cup rolled oats, gluten-free
- 7 Medjool dates, pitted
- t tbsp shredded coconut, unsweetened
- 1 tsp coconut sugar
- 1 tsp cinnamon
- 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.
- 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.
- Transfer smoothie into a bowl.
- Top with rawnola, fresh banana slices, and any other fruit you want.
- Dig in!