Lassis are essentially Indian yoghurt smoothies. This recipe’s a guaranteed brunch addition winner, plus a healthy breakfast or dessert to have on the go. Sweeter and richer in flavour, Alphonso mangoes are King. In season from March to June in South Indian – see what I did there? Seamless link to recent travel pick posts: Holy Cow: Kerala. You can pick up a box from most veg stalls and Asian communities, along with some supermarkets. Sub with any other mangoes if you can’t get The King.
Makes: 1 ltr. Feeds: 4
3 Alphonso mangoes
750g natural yoghurt
20 pods cardamom, ground, husks removed
1 lime, juice of
50 – 100ml water, depending on preference
Peel and chop mangoes, discarding skins and stones, though it would be a waste not to suck the latter before binning…!
Blend mango flesh in a mixer or with stick blender. Add yoghurt, cardamom and lime and mix.
Depending on the thickness of your yoghurt, I like to add iced water until I get a pourable, smoothie consistency. You may prefer to keep thick, however.
Decant into a jug and serve alongside brunch (Corn fritters?) in mini glasses.
For more of seductive mango’s health benefits, click on the Seducers page or type mango into the Search box.
PP: Kj/cal: 1084/259, Pr: 13.1g, Fat: 6.9g, Sat Fat: 3.3g, Carb: 39.2g, OwS: 30.23, Salt: 0.4g