Chilled Mango Saffron Smoothie with Cardamom Granola Clusters

Ingredients

• •2 ripe mangoes, peeled and chopped
• •1 cup plain Greek yogurt
• •1/2 cup chilled milk
• •1/4 teaspoon ground cardamom
• •4-5 strands of saffron soaked in 1 tablespoon warm milk
• •2 tablespoons honey or sweetener of choice
• •1/2 cup rolled oats
• •2 tablespoons chopped nuts (e.g., almonds, walnuts)
• •1 tablespoon shredded coconut
• •1 tablespoon honey (for granola)
• •1/4 teaspoon ground cardamom (for granola)
• •1 tablespoon coconut oil

Instructions

1. 1

   Step 1: Prepare the saffron milk by soaking 4-5 strands of saffron in 1 tablespoon of warm milk. Set aside for 5-10 minutes to allow the saffron to release its color and aroma.

2. 2

   Step 2: In a blender, combine the peeled and chopped mangoes, plain Greek yogurt, chilled milk, ground cardamom, saffron milk, and 2 tablespoons of honey or your preferred sweetener. Blend until smooth and creamy. For a frostier texture, use frozen mangoes or add a few ice cubes to the blender.

3. 3

   Step 3: Taste the smoothie and adjust sweetness if needed. Transfer the smoothie to the refrigerator to chill further while preparing the granola clusters.

4. 4

   Step 4: To make the granola clusters, mix the rolled oats, chopped nuts, shredded coconut, ground cardamom, and a pinch of sea salt in a bowl.

5. 5

   Step 5: In a small saucepan, heat 1 tablespoon of coconut oil and 1 tablespoon of honey over low heat until combined. Pour this mixture over the oat mixture and stir well to coat.

6. 6

   Step 6: Spread the granola mixture evenly on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-12 minutes, stirring halfway through, until golden and fragrant. Allow the granola to cool completely, during which it will crisp up.

7. 7

   Step 7: To serve, pour the chilled smoothie into glasses. Top generously with the cardamom granola clusters and extra shredded coconut or chopped nuts if desired. Serve immediately and enjoy!