Mango Lassi

This is something of an Indian milkshake. It comes from Gopal Kulkarni, of Melbourne’s Bombay Brasserie restaurant. It’s a terrific hot day drink, and great for breakfast any day.

500 g fresh yoghurt

300 g mango pulp, sliced from the seed, or 1 x 425 g can mango, including juice

100 g caster sugar (less if using canned)

1 tray ice cubes or 100 g crushed ice


Put everything into the whizzer and process until the lot comes together and the mixture is smooth and creamy. Serve straight from the whizzer.

NOTE: The same process is appropriate for any soft, richly flavoured fruit, and especially the brilliant fruits of summer. Try stewed apricots, lightly stewed peaches, or very ripe pears, bananas or raspberries. Just keep trying.