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Mango Lassi


  • Serves 2

    2 scoops vanilla Huel
  • 1/2 cup dairy-free yogurt (we used coconut yogurt)
  • 1/2 cup dairy-free milk (we used coconut milk)
  • 1 cup frozen chopped mango 2 teaspoons maple syrup or other or sugar - more or less to taste
  • A dash of ground cardamom (optional)


  • Put Huel, mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes.
  • If you want a more milkshake consistency and it's a hot day, either blend in some ice as well or serve over ice cubes.
  • Sprinkle with a tiny pinch of ground cardamom to serve. The lassi can be kept refrigerated for up to 24 hours.

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