This is the season for Alphonso mangoes, they are delicious deeply coloured, aromatic mangoes, so sweet and strong in flavour, they knock all other mangoes into cocked hat!
Sadly the season is short so grab them whilst you can, freeze the flesh and use them all year round.
I have made this lassi because it brings back very happy memories of an amazing trip to Nepal many moons ago, lots of refreshing lassis to quench our thirst after climbing up hundreds of steps, we trudged up whilst the locals ran up and down in flip flops whist carrying huge sheets of plywood- we were very ashamed of our lack of stamina. My heart went out to them when we heard of the earthquake that destroyed all those tea houses that we stayed in, and all those people having to trek back up again with the plywood necessary for re-building their homes and businesses.
If you can’t find mangoes this is still delicious with the mangoes you can find in shops all year round. Ground cardamom is well worth having in stock, it brings a really great flavour to many dishes.
I hope you enjoy it!
1 very ripe mango, preferably alphonso
100ml natural or low-fat yoghurt or coconut yoghurt
Splash of milk or coconut milk or water
squeeze lime juice
large pinch ground cardamom
½ tsp soft light brown sugar
Peel and dice the mango flesh and place in a small measuring jug
Whizz with a stick blender until smooth
Add the remaining ingredients and whizz together