O Tama’s buffalo yoghurt mango lassi with pistachio and cardamom

‘I have had the pleasure of using Feather and Bone produce in restaurants I have worked in for over 10 years. Since we opened Lankan Filling Station, they have been our sole supplier of meat, we use their eggs and they also provide me with one of the few buffalo yoghurts available in Australia. The yoghurt is always on our dessert menu served simply with kithul, a Sri Lankan palm-sugar treacle, a dish that is a Sri Lankan staple. We also use the yoghurt in our lassi — traditionally an Indian drink, it’s made with fruit or it comes as a sweet or salty version seasoned with spices. Our version is a super-simple recipe and combines both these ideas, always a fruit, changing with the seasons and topped with spiced pistachio crumb.’

O Tama Carey, chef

Makes: 2 | Preparation time: 5 minutes | Cooking time: 10 minutes

Mango lassi

300 g (10½ oz) buffalo yoghurt (from select grocers and butchers)

300 g (10½ oz) coarsely chopped ripe mango (or other seasonal fruit)

2 tablespoons condensed milk

360 g ice

Pistachio crumb

1½ tablespoons pistachio nut kernels

A tiny pinch of ground cardamom

A tiny pinch of salt flakes

Preheat oven to 150°C (300°F). To make pistachio crumb, spread pistachios on a baking tray and roast, tossing once or twice, for 8 minutes or until light golden. Transfer to a mortar with cardamom and salt, and coarsely grind with a pestle.

Place yoghurt, mango, condensed milk and ice into a blender and blend until smooth.

Pour lassi into tall glasses and sprinkle with pistachio crumb to serve.