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The best time to prepare this is obviously during mango season. Alphonso mangoes are my favourite, but honey mangoes also work well. Avoid those that are stringy, and chill all your ingredients before preparing the lassi. This way when you make and serve the lassi it will already be chilled. And here you would do well to use a rather loose yogurt so the drink is not too dense. If it turns out too thick, loosen it with a little milk or water.
- Pulp from 4 Alphonso or honey mangoes (about 310ml)
- 340g plain whole-milk yogurt
- 2 tablespoons golden caster sugar
- Ice cubes (optional)
Combine the mango pulp, yogurt and sugar in a blender or food processor and blitz until the mixture is foamy. Divide among four glasses and serve cold. You can add a couple of ice cubes in each glass if you want the lassi to be very chilled.
Recipes and images from Feast by Anissa Helou, Bloomsbury, RRP$ 59.99