Thick, cold and creamy, with ripe mango, yoghurt and a pinch of cardamom. Ready in 5 minutes.
A mango lassi is the perfect partner for a hot curry, and just as good on its own on a summer afternoon. In mango season, it is hard to beat.
Out of season, frozen mango chunks give you a thicker, colder lassi. Leave out the ice if you use them.
The recipe
Put everything in a blender and blend for 30 to 60 seconds until smooth.
Taste and add more honey if needed.
Pour into glasses and dust with a little extra cardamom.
Where to trust your instinct
The mango's sweetness. Taste before adding honey. Very ripe summer mangoes may need none at all.
For a vegan lassi, use coconut yoghurt and a plant milk.
Blend up to 4 hours ahead and keep it in the fridge. Stir before pouring.
Best fresh. Keeps for 1 day in the fridge.
Approximate values, calculated per serving. Fibre 3 g · Sodium 105 mg.
Keep cooking
