Mango Lassi Breakfast Parfait


By: Gaia Staff  |  May 17, 2014

Traditionally, lassi is a yogurt-based chilled drink hailing from India, and either made sweet or savory.  When making fruit lassi, mango is the most popular.  This is my take on the mango lassi incorporated with chia seeds to make a filling, <a href=”/article/refreshing-mango-salad” target=”_blank”>refreshing</a>, vibrant mango lassi parfait.  I never liked yogurt, so I didn’t use it here, but if you would like to use yogurt/non-dairy yogurt then leave out the cashews and water and add 1/2 cup yogurt.  I just love the creaminess cashews bring to a dish or drink and I think they worked really well in this parfait.

Serving Size: 2

Ingredients:

For the Chia Seeds: 2 cups vanilla flavored almond milk 1/3 cup white chia seeds 1 tablespoon pure maple syrup pinch of salt 

For the Mango Lassi:

2 medium mangoes, peeled 1/2 cup raw unsalted cashews 1/2 cup water 2 medjool dates, pitted pinch of salt pinch of ground cardamom 2 tablespoons chopped roasted pistachios (optional)

Instructions:

  1. Prepare your chia seeds the night before by combining almond milk, chia seeds, maple syrup, and a pinch of salt in a jar. Stir well, cover, and place in the refrigerator. After about 30 minutes, stir again to prevent clumping. Place back in the refrigerator overnight.

  2. Soak your cashews overnight in a jar filled with water.

  3. In the morning, remove chia and cashews from the fridge.

  4. Blend one mango along with the cashews, water, dates, and a pinch of salt until you have a smooth consistency.

  5. Dice the other remaining mango.

  6. Layer parfait in a large cup or jar: spoon chia mixture into glass/jar first, then mango lassi, <a href=”/article/refreshing-mango-salad” target=”blank”>fresh mango</a>, repeat. Top with fresh mango, pistachios, and ground cardamom. Serve cold.


 

Sophia Zergiotis

Sophia Zergiotis is a mom, yogini, and girl with a passion for delicious and nutritious vegetarian cooking. She currently lives in her hometown of Montreal, Quebec where her background in marketing, and personal experiences in yoga and nutrition, have led to the creation of her blog Love and Lentils.
Four years ago becoming a new parent taught her about unconditional love, joys and smiles, as well as the occasional need for an outlet! Searching for more peace in her life, she discovered yoga.  It was instant love. She became a dedicated student practicing Ashtanga yoga and attending several workshops along the way. Yoga taught her about creating better balance on and off the mat, and a much better understanding of her physical and spiritual body. Yoga also led her to a more wholesome and nutritious vegetarian diet which inspired the creation of her blog. Sophia is the writer, recipe creator, and photographer on her website, where she shares healthy and mouth-watering vegan and vegetarian recipes for the whole family. It is a vehicle to inspire even the most amateur of cooks, having been one herself just a few years ago! Truth be told, only after adopting a vegetarian diet did she feel inspired to be in the kitchen. Today, she gets great joy in reinventing family dinner for her young son and husband using fresh, unprocessed ingredients, and she shares it all with you on Love and Lentils.
Website: www.loveandlentils.com
Facebook: Love and Lentils
Twitter: @LoveLentilsBlog


 

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