Vickys Mango Lassi Porridge, GF DF EF SF NF

Vickys Mango Lassi Porridge, GF DF EF SF NF

A combination of a popular Indian drink and a Scottish breakfast staple. Delicious!


4 servings

  1. 800 ml light coconut milk or half milk, half coconut-base yogurt

  2. 300 ml water

  3. 200 g gluten-free rolled porridge oats

  4. 8 cardamom pods lightly crushed

  5. 2 ripe mangoes, pureed – reserve some slices for garnish

  6. 3 tsp vanilla extract

  7. honey / maple syrup / agave as required


  1. Put the milk, water, oats and cardamom pods into a saucepan. If using yogurt, don’t add it yet

  2. Bring to the boil then turn down to a simmer, stirring often for around 15 minutes until thick and creamy

  3. Remove the cardomom pods, stir the yogurt if using, mango puree and vanilla through, sweeten to taste then divide the porridge between 4 bowls

  4. Top with leftover sliced mangoes and drizzle with extra syrup / honey to serve

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