Have you ever enjoyed a lassi before? Lassis are an Indian drink made with yogurt, water, sweetener, and spices. Many people have heard of or have tried a mango lassi, but did you know there are many other lassi flavors? The drink is most commonly savory, but there are many variations, including the sweet mango lassi! The first time I ever had a mango lassi, I fell in love. It was thick, fruity, and creamy, with a lovely hint of spice.

With the summer heat creeping up early in the morning, and with the abundance of frozen mango in my freezer, I decided to blend up a mango lassi inspired smoothie bowl for breakfast. This recipe is not trying to mimic a “traditional” mango lassi, because, let us be real: it’s made with ingredients such as yellow squash and vanilla protein powder. Instead, this recipe is meant to produce a similar refreshing flavor while also being dairy-free and high in protein! I hope you enjoy this refreshing bowl as much as I did.

INGREDIENTS (Yields one smoothie bowl)

• 1 Cup yellow squash, sliced and frozen*

• Heaping 1/2 cup frozen mango

• One serving of vanilla plant protein, I used one and a half scoops (3/4 of a serving) of Orgain protein*

• The seeds of 1-2 pods of white or green cardamom, I used two small pods of white cardamom

• A pinch of turmeric (for color)

• Water, or non-dairy milk to blend (such as cashew or coconut)

Optional: 2 Tbsp. of vegan yogurt (such as Kite Hill), or 1 Tbsp. of nut butter, (I used Butterfly Superfood’s classic nut butter) for creaminess.

*If you do not have yellow squash you can substitute with zucchini (the color may differ, but not the taste).

INSTRUCTIONS

1. Blend all of the ingredients together in a food processor or blender and blend until smooth. Add in liquid of choice in small increments; use just enough to successfully blend the frozen mango and frozen yellow squash. The thickness of the smoothie bowl will depend on the amount of liquid used.

2. Transfer to a bowl, top with you favorite toppings, and enjoy! Some of my favorite toppings for this recipe are mango and toasted coconut.