Mango yoghurt drink (Mango lassi)

1. Peel the mangoes, cut the flesh away from the stone and chop coarsely. Set aside a few small cubes for garnish.

2. Put the mango into a blender with the yoghurt, cold milk, sugar and a pinch of ground cardamom.

3. Blend for 1-2 minutes until completely smooth and frothy.

4. Taste: if the mango is tart, adjust with a little sugar; if it's too thick, add a little cold milk or water.

5. Chill in the fridge for at least half an hour or pour over ice cubes.

6. Pour into tall glasses, sprinkle a pinch of cardamom on top, garnish with the reserved mango cubes and serve cold.

Tip: In India, lassi is the natural "fire extinguisher" for spicy food: the fat and protein in the yoghurt bind the heat of the chilli. Ripe, fragrant, yellow-fleshed Alphonso mango is best, but in winter unsweetened mango purée or frozen mango work well too.