Mango lassi bircher
Fresh and colourful, this Indian-inspired twist on the popular breakfast makes a hearty fruit-filled start to the day
500 g, cubed
0% fat natural Greek yogurt
290 g, 250g, plus 40g to serve
30 g, shelled, roughly chopped
6 g, 6 pods, seeds removed and crushed
- Put 300g of the mango in a large bowl and use a hand blender to blitz to a smooth purée. Stir in the yogurt, 20g pistachios, the crushed cardamom seeds and 100ml water. Add the porridge oats and stir until completely combined. Cover and chill overnight.
- When ready to eat, divide half the mixture among 4 serving jars or glasses. Top with half the remaining mango cubes, then the rest of the Bircher mixture. Finish with the remaining mango, the extra yogurt and the rest of the chopped pistachios.
Make this vegan and gluten-free by using plain soya yogurt and gluten-free oats