There's something truly special about a mango lassi on a hot summer day.
It's creamy, fresh, and filling – and combined with a handful of homemade granola, it becomes a simple meal that works equally well as breakfast, a snack, or a light lunch.
I also love to serve the granola on the side or sprinkle it directly into the mango lassi. The crispy granola with the soft and creamy lassi simply tastes fantastic.
Why is mango lassi well-suited for summer?
In Ayurveda, diet follows the rhythm of the seasons.
In summer, when Pitta is the dominant dosha, lighter, juicy, and nourishing meals are often recommended, as they feel pleasant in the heat and don't feel heavy.
This doesn't mean we should eat less – but rather that we can advantageously choose ingredients that suit the season.
Mango – nature's sweet summer fruit
Mango is rich in vitamin C and vitamin A, among other things, and provides both sweetness and juiciness.
In Ayurveda, ripe mango is valued for its nourishing properties. Its natural sweetness is traditionally believed to help balance Pitta when enjoyed as part of a varied diet.
Recipe for mango lassi
I find the easiest version is made with frozen organic mango. It gives a lovely creamy consistency and makes the lassi wonderful – without any ice cubes.
You will need:
-
1 bag of frozen organic mango
-
1 liter natural yogurt
-
Cardamom to taste
-
Honey to taste
Combine all ingredients in a blender and blend until the lassi is completely creamy.
Taste and add a little extra cardamom or honey – experiment until you achieve the flavor you like best.
Homemade granola
This granola has been a favorite in my home for many years. I often make it in a large batch so there's always some in a jar.
You will need:
-
500 g rolled oats
-
200–300 g nuts (use whatever you have in the cupboard)
-
50–70 g seeds
-
5-6 dl coconut oil
-
180 g maple syrup
-
70 g dried berries
-
A pinch of salt
Instructions:
Roughly chop the nuts and mix them with the rolled oats, seeds, and a pinch of salt.
Melt the coconut oil and stir it together with the maple syrup. Pour the mixture over the dry ingredients and mix well.
Spread the granola on one or two baking sheets lined with baking paper.
Bake at 150 °C (fan oven) for about 30-40 minutes, until the granola is golden. Stir a couple of times during baking to ensure even cooking.
Let the granola cool completely before mixing in the dried berries. Store it in an airtight jar.
Small rituals make a difference
Ayurveda isn't just about ingredients.
It's also about creating small moments of mindfulness.
Sitting down with a beautiful glass of mango lassi.
Enjoying it slowly.
Perhaps on the patio on a quiet summer morning or in the shade on a warm afternoon.
Sometimes, it's the simple meals that provide the greatest sense of well-being.
A glass of homemade mango lassi, a handful of crispy granola – and a moment where you are simply present.
