Mango lassis

Mango lassis are a drink and dessert in one. Here’s how to make the perfect dairy-free version…

Lassis are a popular Indian drink which can be made with various fruits and spices. They can be sweet or salty but yogurt is the common denomenator. It’s the yogurt that gives lassis that distinctive thick, ever so slightly tart character which makes them such an excellent drink-dessert hybrid. Luckily coconut yogurt makes an easy replacement for dairy as it is creamy and thick, with a bit of tang.

Although lassis come in many flavours, mango is one of the best known and also a personal favourite. So when I decided to make dairy-free mango lassis, I thought it would be fun to get a few expert pointers from Maunika Gowardhan. Maunika is an Indian chef and food writer who has just published her fab first cookbook, Indian Kitchen. Here’s her tips for a perfect lassi…

  • “For a mango lassi I opt for ripe Alphonso mangoes which are in season in May/June. When they’re not available, tinned Alphonso puree is great.” (Ed’s note: you can buy the puree/pulp from Ocado or from Indian supermarkets).
  • “Tinned Alphonso puree is sweet, so you don’t need to add sugar to your lassi to sweeten.”
  • “If using fresh mango, you can always add a pinch of saffron which adds colour as well as flavour. Ground green cardamom powder also adds flavour.”
  • “Try adding coarsely-ground cumin to salted lassis, and fresh coriander to garnish.”

Mango lassis method

Makes 4 lassis with ice.

Put your glasses in the fridge to chill.

Grind up the cardamom pods using a spice grinder if you have one (or a pestle and mortar or mini chopper).

Add the coconut yogurt, mango puree/pulp, ground cardamom, water and salt to a blender and blitz until smooth.

Serve in the chilled glasses with plenty of ice and a few roughly-chopped pistachios sprinkled over the top.

  • Ingredients
  • 4 cardamom pods
  • 300g coconut yogurt
  • 1 x 450g tin Alphonso mango pulp/puree
  • 200ml water
  • Generous pinch of sea salt
  • Pistachios to garnish
  • Ingredients
  • 4 cardamom pods
  • 300g coconut yogurt
  • 1 x 450g tin Alphonso mango pulp/puree
  • 200ml water
  • Generous pinch of sea salt
  • Pistachios to garnish

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