Mango Lassi

A thick, refreshing yoghurt drink made with ripe mango, cardamom and just enough milk to blend smoothly.

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Mango lassi needs very ripe, aromatic fruit and cold yoghurt. Blending briefly keeps it creamy rather than foamy, while a pinch of salt sharpens the mango flavour.

Ingredients

• 500 g Ripe mango flesh (chilled and cut into chunks; about 2 large mangoes)
• 400 g Plain full-fat yoghurt (well chilled)
• 150 ml Cold milk (plus more if needed)
• 2 tbsp Caster sugar or honey (optional, depending on the mango)
• 0.25 tsp Ground cardamom
• 1 pinch Fine salt
• 0.5 tsp Rose water (optional)
• 1 tbsp Pistachios (finely chopped for garnish; optional)

Step-by-step method

1. Peel the mangoes and cut the flesh away from the flat stone. Weigh or measure only the flesh. Taste a piece: if it is fibrous, blend the mango alone first and pass it through a sieve before continuing.
2. Put the chilled mango, yoghurt, 100 ml milk, cardamom and pinch of salt in a blender. Start on low speed so the thick mixture catches the blades, then blend on high for only 20 to 30 seconds until smooth.
3. Stop and scrape down the jug. Add the remaining milk and blend for another 10 seconds. The lassi should pour in a thick ribbon; add extra cold milk one tablespoon at a time if it is too thick to drink.
4. Taste before adding sweetener because ripe mango may need none. Add sugar or honey one teaspoon at a time, plus optional rose water, and pulse briefly after each addition.
5. For the coldest result without dilution, refrigerate for 20 minutes rather than blending in lots of ice. If serving immediately, add only two or three ice cubes and pulse once.
6. Pour into four chilled glasses and add optional pistachios. Serve straight away; yoghurt drinks separate naturally if left standing, so stir before drinking any refrigerated remainder.