- 10 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 2 large ripe mangoes (about 500g of flesh)
- 400g plain natural yoghurt
- 200ml whole milk, cold
- 2 tablespoons granulated sugar, or to taste
- A quarter teaspoon ground cardamom, plus a pinch to finish
Let's cook
- Peel the mangoes with a vegetable peeler. Slice the flesh away from the large flat stone in the middle and chop it roughly.
- Put the mango, yoghurt, milk, sugar and cardamom in a blender with a handful of ice cubes.
- Blend for about 1 minute until completely smooth and frothy.
- Taste. Ripe mangoes vary, so add a little more sugar if it is sharp, or a splash more milk if it is too thick to pour.
- Pour into 4 chilled glasses and finish each with a tiny pinch of cardamom. Serve straight away.
Tips
- The riper and more fragrant the mango, the better the lassi. Honey or Alphonso mangoes are the sweetest.
- Chill the glasses in the freezer for 10 minutes for a frosted look.
Swaps
- Tinned mango: use 450g of tinned Alphonso or Kesar mango pulp from the world foods aisle and leave out the sugar, as it is already sweet.
- Vegan: use plain coconut yoghurt and oat milk (choose a gluten free oat milk to keep it gluten free). It is then dairy free and vegan.
Tags
Contains: Milk .
Contains milk, from the yoghurt and the whole milk. With the vegan swap, check the oat milk carton for gluten.
Check every packet for allergens.