Golden Hour Mango Lassi with Cardamom & Honey

⏱ 10 min · Serves 2

Thick, cold and impossibly smooth, this mango lassi tastes like sunshine in a glass. Ripe mango meets full-fat yoghurt, a whisper of cardamom and a drizzle of honey — ready in five minutes, no ice needed if your mango is frozen.

Per serving: 295 kcal · 10.0g protein · 41.0g carbs · 10.0g fat

Ingredients

• 300g ripe mango flesh (about 2 small Alphonso/Kesar mangoes), cubed and frozen for 1 hour, or 300g frozen mango chunks
• 250g full-fat plain yoghurt, well chilled
• 80ml whole milk, chilled (plus a splash more if needed)
• 1 tbsp honey, or to taste
• 1/4 tsp ground cardamom (from about 3 crushed green pods)
• Pinch of fine sea salt
• 1 tsp lime juice (optional, if mango is very sweet)
• To serve: 1 tbsp chopped pistachios, a few dried rose petals or a pinch of cardamom

Method

1. Chill two tall glasses in the freezer while you work — a cold glass keeps the lassi thick.
2. Put the frozen mango, yoghurt, milk, honey, ground cardamom and salt into a blender.
3. Blend on high for 45-60 seconds, stopping to scrape down the sides, until completely smooth with no fibrous strands. Be patient; the texture is the whole point.
4. Taste. Add lime juice if it needs lifting, more honey if your mango was underripe, or a splash more milk if you'd like it drinkable rather than spoonable.
5. Pour into the chilled glasses, scatter with pistachios and rose petals or a dusting of cardamom, and serve immediately.