A combination of a popular Indian drink and a Scottish breakfast staple. Delicious!
Ingredients
4 servings
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800 ml light coconut milk or half milk, half coconut-base yogurt
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300 ml water
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200 g gluten-free rolled porridge oats
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8 cardamom pods lightly crushed
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2 ripe mangoes, pureed – reserve some slices for garnish
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3 tsp vanilla extract
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honey / maple syrup / agave as required
Steps
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Put the milk, water, oats and cardamom pods into a saucepan. If using yogurt, don’t add it yet
![Vickys Mango Lassi Porridge, GF DF EF SF NF recipe step 1 photo]()
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Bring to the boil then turn down to a simmer, stirring often for around 15 minutes until thick and creamy
![Vickys Mango Lassi Porridge, GF DF EF SF NF recipe step 2 photo]()
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Remove the cardomom pods, stir the yogurt if using, mango puree and vanilla through, sweeten to taste then divide the porridge between 4 bowls
![Vickys Mango Lassi Porridge, GF DF EF SF NF recipe step 3 photo]()
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Top with leftover sliced mangoes and drizzle with extra syrup / honey to serve
![Vickys Mango Lassi Porridge, GF DF EF SF NF recipe step 4 photo]()
