Mango & Cardamom Lassi


Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

Childhood trips to Brick Lane on Sunday morning usually involved grocery shopping and browsing the various wares set up on the stalls – clothes, ornate bits of costume jewellery and crates and crates of fresh fruit and vegetables. One of the highlights was of course lunch at Sweet & Spicy, which always included refreshing glasses of lassi served from an aluminium pitcher. If you can get hold of Pakistani Chaunsa or Indian Kesar mangoes in the Asian grocery stores, then they are the best to use (they both have a very short season in early summer). The rest of the year, use Brazilian mangos which are readily available but not as sweet, so you’ll need to add a little more sugar.


  • 2 very ripe Pakistani or Indian mangoes, peeled and roughly chopped
  • 500 g Greek yoghurt
  • ⅔ teaspoon ground cardamom
  • 250 ml milk
  • 4-6 tablespoons sugar


Place the mango pieces in a blender or smoothie maker (you can also use a hand blender) and add the yogurt and cardamom. Blitz together for about 30 seconds, then add the milk and sugar and blitz for another minute until the lassi is creamy and smooth. I suggest you add a tablespoon of sugar per person as you begin, and adjust according to taste.

A glass of lassi is best enjoyed chilled and is so good with samosas or pakoras.