Mango Lassi

Serves 4


  • 2 large ripe mangoes, peeled and chopped
  • 90g/3oz caster sugar or to taste
  • 450g/1lb plain yogurt
  • 3 tablespoons rose water or 1 teaspoon rose essence

Fresh mango is best for this recipe. Use mangoes which are fully ripe; leave them for several days at room temperature if they are not ripe when you buy them. They should feel soft to the touch when fully ripe.

Put all the ingredients, except the mango) in a blender and add 600ml/1 pint/21/2 cups water. Blend until smooth. Taste and add more sugar if necessary. Pour into a jug and chill for several hours. Serve in tall glasses lined with crushed ice.


Pineapple Lassi: Add 225g/8oz chopped fresh pineapple or canned pineapple in natural juice, drained.

Blueberry Lassi: In the summer, make use of the fabulous fresh berries. Blueberries make a very pretty and delicious glass of lassi. Strawberries and blackberries are also great. Approximately 225g/8oz berries will be enough for four. Always taste it and adjust the sugar level.