Spring has sprung! Clusters of chirpy daffodils greet us at every turn, bobbing their heads adorably in the breeze, willing us to nod back and perhaps even crack a smile. Longer, brighter days transmit positivity as we anticipate picnics in the park and weekends whiled away in sunny beer gardens.

Our eating habits transition accordingly; hearty bowls of steaming porridge have kept us chugging along throughout winter but now we’re craving lighter, more refreshing breakfasts. Behold the smoothie, a slurpable delight that requires minimal digestive energy enabling us to power through our mornings with optimal enthusiasm!

My first new smoothie recipe of the season is inspired by the thick, sweet mango lassis that I can rarely resist ordering alongside an Indian dinner but struggle to finish, for my eyes are most definitely bigger than my belly, especially where Indian food is concerned!

Traditionally made using homemade yogurt and plentiful fruit, the mango lassi is in fact a meal in itself, and one I feel is best suited to breakfast when it can be consumed more appreciatively. It should be thick, creamy and luxurious. My dairy free vegan version employs coconut yogurt with a little lime juice to replicate that lovely tang you get from a good full fat cows’ yogurt. It’s paramount that your mango is sweet, ripe and flavourful – a crappy mango makes a crappy lassi; if you’re lucky enough to have access to an authentic Indian grocers you can rarely go wrong with a squidgy, ripe honey mango. I’ve added a little cardamom for warmth and a heap of mint leaves for a hit of freshness.

This glass full of goodness contains a spectrum of health benefits: Mango and lime are both rich in vitamin C – an antioxidant and immune booster, the heart-protective good fats found in both coconut yogurt and almond milk boost thyroid and immune function, and mint promotes good digestion. Enjoy…


Mango and Mint Lassi



Gluten free – Dairy free – Refined sugar free – Vegan 

Serves 1

Prep time 10 minutes


Flesh of half a ripe avocado

Flesh of a whole ripe mango

Half a cup of almond milk/alternative milk

1 tablespoon of coconut yogurt

Juice of 1 lime (add half of this initially then gradually add more to taste)

1 teaspoon of agave syrup

Large handful of fresh mint leaves

Seeds from 1 cardamom pod, ground

1 ice cube


Mango and Mint Lassi

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