Ingredients
Scale
- 150mls mango pulp (or the flesh of one mango, preferably Alphonso)
- 2 cardamom pods crushed and seeds extracted
- 5 tbs Greek yoghurt
- 200mls milk
- 1 tbs honey
- 1 tbsp unsalted pistachio nuts (without shells) (optional)
Instructions
- Place all your ingredients (except for the pistachio nuts) into a blender, and whizz up until you have a thick creamy consistency
- Add more honey if you want a sweeter flavour and whizz again
- Roughly chop the pistachio seeds
- Pour mango mixture into a glass, garnish with the pistachio seeds and enjoy!
Notes
- I use mango pulp and fresh mangoes for my mango lassi. You can find large tins of mango pulp in Asian greengrocers.
- If you want a more tart flavour, add a squeeze of lime