4 tsp lemon juice, plus a squeeze
1 cup plain yogurt
1/2 cup milk
1 cup chopped very ripe mango (see how to peel and chop mango), frozen chopped mango, or a cup of canned mango pulp
4 teaspoons honey or sugar, more or less to taste
A dash of ground cardamom (optional)
Yield: 2 servings
1. Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes.
2. If you want a more milkshake consistency and it’s a hot day, either blend in some ice as well or serve over ice cubes.
3. Sprinkle with a tiny pinch of ground cardamom to serve.
4. The lassi can be kept refrigerated for up to 24 hours.