An Indian-inspired mango and yogurt drink, that's sweet and cooling after a spicy meal
- 1 lemongrass stalk
- 100ml (4fl oz) milk
- 1 large ripe mango, peeled, de-stoned and chopped
- 2tbsp Greek yoghurt
- 1tsp runny honey
- 6 ice cubes
For a strawberry lassi, replace the mango pulp with 325g (11oz) hulled strawberries and 4 mint leaves. Garnish with sprigs of mint.
Peel two long outer leaves from the lemongrass and reserve for the garnish, then finely chop the remaining stalk. Put the chopped lemongrass in a blender with the rest of the ingredients apart from the ice and blend until smooth.
Pour over the ice cubes in long tall glasses and use the outer leaves as a stirrer to garnish.
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