Mango lassi bowl with Persian granola is a vibrant bowl with crunchy granola on top. You will enjoy each spoon of your bowl with flavored Persian granola in it. Persian granola is flavored with cardamom and rose water that goes well with the Indian flavored mango lassi bowl.
If you want to make your Mango lassi bowl vegan, try adding coconut yogurt and coconut milk. This goes well with mango. Whereas the Persian granola is already the vegan version. Make sure you use frozen mango to get a bowl consistency. If you are using mango pulp or fresh mangoes you would get a drink rather than the bowl.
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Food for the thought
“I’m a success today because I had a friend who believed in me and I didn’t have the heart to let him down.”
― Abraham Lincoln
Benefits of the ingredients (source)
Mangoes: The vitamins, minerals, and antioxidants in mangos can provide important health benefits. They are rich in vitamin C and vitamin K.
Greek yogurt: provides a number of nutrients and is particularly rich in protein, vitamin B12, riboflavin (B2), and selenium.
Video
Steps for preparing the Persian Granola
- In a bowl combine oats, pistachio, pumpkin seeds, almonds.
- In a blender, combine dates, maple syrup, coconut oil, salt, ground cardamom, ground cinnamon, rose water, and blend well.
- Combine with oats and bake them in a preheated oven for 15 minutes.
Steps for preparing Mango Lassi
- In a blender, add frozen mango, greek yogurt, milk and blend well.
- Pour in a bowl and top with the granola.
Variations
Granola: Use your own granola recipe or buy store-bought for an easier and quick version.
Mango lassi: For a vegan version, use coconut yogurt and coconut milk. The mango and coconut yogurt go well together.
Related recipes
Vegan Acai Bowl
Oatmeal Smoothie & Chia Smoothie
Instant probiotic oatmeal
Questions/Tips
What is Persian granola?
The granola is sweetened with dates and flavored with cardamom and rose water.
Why is my granola is too hard?
The granola could have baked more than it needs. Make sure when it is slightly browned pull it out. The granola is like cookies, once it starts cooling it becomes more crunchy.
Can I use any other sweetener in Persian granola?
Dates are unusually used in Persian granola, I used a combination of dates and maple syrup. You can use only maple syrup or avoid maple syrup and use only dates.
Why are my dates in granola are hard to bite?
The dates should be grounded to a puree and don’t have chunks. When dates are baked it becomes too hard and chewy.
Can I use any type of granola?
Yes. I used Persian granola so that it goes well with the mango lassi bowl.
What is the mango lassi bowl?
Mango lassi is an Indian drink usually done with fresh mangoes or mango pulp. To make it as a bowl we use frozen mangoes and Greek yogurt to get a thick, creamy smoothie bowl.
Can I make it vegan?
Since the granola is vegan, you can make the mango lassi bowl vegan too. Use frozen mangoes, coconut yogurt, and coconut milk to make it a complete vegan bowl.
Can I use any other fruit?
Yes, definitely you can use any fruit like strawberries, blueberry, or cherry.
Meal prep/ How to store Persian granola
Allow the granola to cool completely before transferring it into an airtight container or bag. Seal it completely. Store in a dry place so that it stays long for 6 months. If it’s not a dry place it keeps crunchy for 2-3 months.
Recipe card for mango lassi bowl with Persian granola
Mango lassi bowl with Persian granola
Ingredients
Persian granola
- 1.5 cups rolled oats
- 1/3 cup pumpkin seeds
- 1/2 cup sliced almonds
- 1/8 cup pistachio unsalted
- 10 dates
- 1/8 cup maple syrup
- 1/8 cup coconut oil
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp rose water
Mango yogurt
- 1 cup frozen mangoes
- 1 cup greek yogurt
- 1/4 cup milk
- 1/8 cup dates or maple syrup optional
Instructions
Muesli
- preheat the oven to 350°F. Line the baking sheet with parchment paper.
- In a bowl, combine oats, pistachio, pumpkin seeds, almonds.
- In a blender, combine dates, maple syrup, coconut oil, salt, ground cardamom, ground cinnamon, rose water, and blend well.
- Pour the mixture onto the oats and stir well. Transfer them into a baking sheet and smooth into an even layer.
- Bake for 15 minutes or until golden brown, tossing halfway. set aside to cool.
- Once it is cooled store in an airtight container.
Mango lassi
- In a blender combine the mango, yogurt, maple syrup, and milk and blend until smooth.
- To assemble the bowl, spoon mango lassi into the bowl and top with Persian granola as much as you like. Serve immediately.