In India, mango is the king of fruits. The saffron is optional but it gives the lassi a gorgeous golden colour. The glasses in India that we drink mango lassi out of are made of brass, have a capacity of around 800ml and can weigh up to 1 kilogram just on their own – without the drink even added in yet.
Serves 4
Ingredients:
1. For the mango purée:
500g peeled and diced ripe mango
2. For the lassi:
400g thick Greek yoghurt
100ml water
60g caster sugar
2 green cardamom pods, ground in a pestle and mortar (a pinch of ground powder)
few saffron threads (optional)
3. To serve:
ice cubes
Method:
- Blend the mango to a smooth purée in a NutriBullet or blender – you should have about 400ml.
- Whisk together the mango purée, yoghurt and water in a large bowl, then whisk in the sugar, ground cardamom and saffron. It’s best to let the lassi sit for a little while to allow the sugar to dissolve, but it’s also delicious to drink straightaway.
- Serve in small glasses over ice.
Spice Box by Sunil Ghai is published by Penguin Sandycove (2023). Photography: © Joanne Murphy
