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Nadiya Hussain’s Mango Lassi Bircher

Start your day with Nadiya Hussain's vegan-friendly Mango Lassi Bircher recipe, as seen on her BBC series, Nadiya's Family Favourites. Prep ahead the night before and wake up to a bowl of sunshine.

From the book


I discovered bircher muesli only very recently, but now I’ve started seeing it pop up everywhere, in all my regular coffee hangouts. Meanwhile, something I’m no stranger to is lassi, a common drink at Indian weddings and in Indian restaurants. Lassi isn’t normally my favourite drink in the world as I'm not a massive fan of how thick it is – I’m never sure whether to swallow, chew or neither! So I thought why not combine it with bircher, to help my mouth make sense of it. With the loveliness of mango, mint and lime, all soaked into gorgeous oats, there is no longer any confusion: all you need is a spoon and an appetite.

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For the Bircher:
100g flaked almonds
450g tinned mango pulp (you can find this in the world food aisles of most supermarkets and in Asian shops - or you could make your own, using fresh mango)
6 large fresh mint leaves, finely chopped
1 lime, juice and zest
200ml unsweetened almond milk
150g rolled porridge oats (not the jumbo ones)
For the topping:
1 fresh mango (or a 420g tin of mango is syrup, drained), chopped into small pieces
a handful of fresh mint, finely chopped


Prep time: 20 minutes plus overnight soaking. Cook time: 5 minutes. 

Toast the flaked almonds in a small non-stick frying pan on a medium to high heat. Toss them around till they are golden all over, then set aside in a bowl and leave to cool.

Put the mango pulp, mint, lime juice and zest into a large bowl (word of warning: make sure it’s a bowl that fits into the fridge – I’m saving you some washing-up here). Pour in the almond milk and add half the toasted almonds. Stir well until everything is combined.

Add the oats and mix it all well, making sure the oats are completely covered in the fruity mixture. Cover with clingfilm and pop into the fridge overnight, ready for breakfast in the morning.

Next morning, take the bowl out of the fridge – the oats will have doubled in volume, as they will have soaked up a lot of the lassi liquid.

Make the topping by mixing the chopped mango and mint together. Serve in small bowls or jam jars, top with the mango, and sprinkle with the rest of the toasted flaked almonds. Surely a breakfast worth waiting all night for!

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From the book: Nadiya’s Family Favourites

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