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Mango & bee pollen kefir lassi with a tulsi holy basil swirl

Gurdeep Loyal

A refreshing drink of tangy kefir, sweet mango and a ripple of holy basil

Recipe Meta


5 mins








  • 20 strands of saffron
  • 100ml coconut milk
  • 30ml orange juice
  • 20g tulsi holy basil, leaves removed from stalks
  • 500ml kefir
  • 1 tbsp runny honey
  • 2 tsp bee pollen, crushed
  • 250g mango, peeled and chopped
  • ½ tsp cardamon powder


Soak the saffron threads in 1 tbsp hot water to bloom.

In a blender, blitz together the tulsi holy basil leaves, coconut milk and orange juice until you have a smooth medium-thick smoothie mix. Pour this into a glass and set aside.

Load your blender with the kefir, honey, crushed bee pollen, chopped mango, cardamon powder and a pinch of salt. Add the saffron along with its water. Blitz for 1 min until smooth. Taste, adding a little more honey if you prefer it sweeter.

Pour the mango kefir into your two serving glasses in layers, adding in a few tablespoons of the holy basil smoothie between each layer. Use a toothpick to ripple through. Sprinkle over a little more bee pollen and enjoy.

Image: Rachel Phipps

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