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Drink recipe · from the recipe book

Overnight Oat and Coconut Mango Lassi

A velvety, lightly tangy mango lassi thickened with soaked oats and rich coconut milk, scented with vanilla, ginger, cinnamon and a whisper of nutmeg.

Overnight Oat and Coconut Mango Lassi

Ingredients

  • ⅓ cup30 gOld-fashioned rolled oats
  • ⅔ cup150 gWatercold
  • 1½ cups diced250 gMangocubed and chilled
  • ⅔ cup150 gCoconut milk, cannedchilled and stirred smooth
  • 2¼ tsp15 gMaple syrup
  • 2½ tsp12 gLime juice
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround ginger
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gGround nutmeg

Steps

  1. The night before, stir the oats into the cold water in a covered jar and refrigerate for at least 8 hours so they soften completely.
  2. Shortly before serving, cube the mango and stir the chilled coconut milk until smooth.
  3. Pour the soaked oats with all their soaking water into the blender and blend on high for about 30 seconds until smooth; this is the creamy plant-based base.
  4. Add the mango, coconut milk, maple syrup, lime juice and vanilla to the blender.
  5. Add the ground ginger, cinnamon and nutmeg.
  6. Blend on high for 45 to 60 seconds until thick and silky.
  7. Divide between two glasses, pour over ice if you like, and serve cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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