Mango Lassi

Mango Lassi's are summer through a straw. So cooling, calming and damn beautiful too. This recipe took more trials than I anticipated, for if you use fresh mango (in my experience anyway), the result isn't as fragrant nor sweet as I feel it should be, nor the texture very smooth or creamy. It seems very counter-intuitive to omit fresh mango from, well - Mango Lassi. But this recipe just works so I don't suggest we dwell on it. The banana is for texture, not taste and the store-bought mango nectar allows you to whip these up in pinch on hot days.

This recipe is in my second cookbook, The Hella Heavenly Home Cookery Cookbook.

INGREDIENTS

• 3/4 cup mango nectar
• 1/2 cup plain coconut yoghurt (or other plain/vanilla vegan yoghurt)
• 1/2 large ripe banana
• pinch cardamom
• pinch salt

METHOD

1. In a blender combine all the ingredients until smooth. Add an ice cube or two if you wish, but as long as one of the ingredients was chilled before blending - you'll have a nicely cold beverage after blending.
2. Serve immediately with a little cardamom sprinkled on top (optional).