Mango lassi

Makes 3-4 glasses

This is a delicious year-round drink often served in good Indian restaurants. The smoothie seems to be giving the lassi a bit of a run for its money these days. You'd be amazed how people turn their noses up at a lassi in a restaurant, but wouldn't think twice about ordering a smoothie. The better the mangoes the better the lassi will be, and at this time of the year I recommend fragrant little Alfonsos. The yoghurt is important too: the creamier the better. If your blender isn't very powerful, you may want to pre-crush your ice cubes in an ice crusher or in a bag with a rolling pin.

This is a delicious year-round drink often served in good Indian restaurants. The smoothie seems to be giving the lassi a bit of a run for its money these days. You'd be amazed how people turn their noses up at a lassi in a restaurant, but wouldn't think twice about ordering a smoothie. The better the mangoes the better the lassi will be, and at this time of the year I recommend fragrant little Alfonsos. The yoghurt is important too: the creamier the better. If your blender isn't very powerful, you may want to pre-crush your ice cubes in an ice crusher or in a bag with a rolling pin.

400-500g creamy thick yoghurt
3 small or 1 large ripe mangos, peeled and stoned
9-10 ice cubes crushed

Put all the ingredients into a liquidiser with half a cup of water or milk and blend for a couple of minutes, then serve immediately.