Mango Lassi Overnight Oats - Fabulous Dishes By

Creamy mango, yogurt and oats chilled overnight for a quick tropical breakfast with cardamom and pistachio crunch.

# Ingredient list:

→ Oats Base

01 - 1 cup rolled oats (use certified gluten-free oats if required)

02 - 1 cup whole milk or unsweetened plant-based milk

03 - 1/2 cup plain Greek yogurt

04 - 2 teaspoons chia seeds (optional)

→ Mango Mixture

05 - 1 cup ripe mango, diced (fresh or thawed frozen)

06 - 2 tablespoons honey or pure maple syrup

07 - 1/2 teaspoon ground cardamom

08 - 1/2 teaspoon vanilla extract

→ Toppings

09 - 1/2 cup diced fresh mango

10 - 2 tablespoons chopped pistachios or almonds (optional)

11 - Pinch ground cardamom (optional)

# Step-by-Step Guide:

01 - In a medium mixing bowl or jar, combine the rolled oats, milk, plain Greek yogurt and chia seeds (if using). Stir until evenly blended and the oats are fully moistened.

02 - Place the diced mango, honey or maple syrup, ground cardamom and vanilla extract in a blender or food processor and purée until smooth.

03 - Pour the mango purée into the oat mixture and fold gently until the mixture is homogeneous and evenly tinted by the mango.

04 - Divide the mixture between two jars or containers, cover and refrigerate for a minimum of 6–8 hours (overnight preferred) to allow the oats to soften and thicken.

05 - Before serving, give the oats a quick stir, then top with diced fresh mango, chopped pistachios or almonds and a light sprinkle of cardamom. Serve chilled.

# Expert Advice:

01 -

Your mornings will smell faintly tropical and taste like a café breakfast in bed.
The recipe is flexible and easily changed up for vegan, gluten-free, or extra-nutty moods.

02 -

Once, I rushed and used quick oats—the result was disappointingly mushy, so stick to rolled oats for the best texture.
I learned the hard way not to skimp on cardamom; it transforms the dish from sweet oatmeal to real-deal lassi flavor.

03 -