This is a traditional Indian smoothie, and can be served as a dessert or a drink. It’s rich, thick and full of flavour, and the secret is to balance the acidity from the yoghurt with the sweetness of the honey. You should only use fresh mango in summer when it’s in season, otherwise use frozen or tinned mango. Coconut isn’t classic in a lassi, but I just love the flavour, plus rimming the glass with shredded coconut makes it look super cute!
2 cups mango flesh
1 cup full fat natural unsweetened yoghurt
½ cup coconut cream
2 or 3 Tbsp honey
2 pinch powdered cardamom
2 cups ice
1 egg white
¼ cup shredded coconut
- Place mango, yoghurt, coconut cream, honey and cardamom in a blender and blend until smooth. Add ice in 3 or 4 stages, blending well between each addition ensuring it is very smooth.
- Lightly beat the egg white in a bowl. Place shredded coconut in a separate bowl. Turn your serving glass upside down and dip in the egg white, then in the shredded coconut to rim the edge. Fill the glass with the smoothie and serve immediately.