Mango Lassi

Ingredients

• 2 ripe mangoes, flesh only
• 300 g full-fat natural yoghurt
• 100 ml cold milk
• seeds from 2 cardamom pods, crushed
• 1 tbsp honey, or to taste

Method

1. Chill the mango

   Cut the mango flesh into chunks and chill it, or freeze it for 20 minutes. Cold fruit means you can skip ice, and ice is what waters a lassi down.

   20 min

2. Blend

   Blend the mango with the yoghurt, milk and crushed cardamom until completely smooth. Use full-fat yoghurt — low-fat versions turn thin and slightly sour under blending.

3. Sweeten to the fruit

   Taste, then add honey only if it needs it. A ripe mango often needs none at all, and the sweetness should come from fruit rather than sugar.

4. Serve

   Pour into cold glasses. It thickens in the fridge, so loosen with a splash of milk if you make it ahead.