serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 400 g (2 cups) chopped mango (about 2 mangoes)
- 60 ml (¼ cup) milk
- 1 tsp caster sugar
- ¼ tsp ground cardamom, plus extra, to sprinkle
- 560 g (2 cups) thick natural yoghurt
- crushed ice, to serve
Mango syrup
- 220 g (1 cup) caster sugar
- 250 ml (1 cup) mango purée
Cooling time 10 minutes
Instructions
To make mango syrup, place sugar, mango purée and 250 ml water in a small saucepan over low heat, and stir until sugar dissolves. Increase heat to high, bring to the boil and cook for 5 minutes or until thick and reduced. Set aside to cool completely.
To make lassi mixture, place chopped mango, milk, sugar, cardamom and 280 g yoghurt in a blender and process until smooth.
Fill 4 tall serving glasses with crushed ice, then divide mango syrup and remaining 280 g yoghurt between glasses. Top with lassi mixture. Serve sprinkled with extra cardamom.
Photography Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
