Mango lassi mousse

This little recipe was developed at home in my kitchen just before opening the cafe – it’s a super-simple whipped dessert using up the dried mango that one of my aunties had brought back from the Philippines. Fresh fruit and yoghurt are usually a digestive ‘no-no’, but using dried mango changes the properties of the fruit and makes it more compatible – as does blending it, which is a bit like cooking and helps the two different ingredients come together. Rather than making a rich mousse, this one is light and creamy – especially if you have a powerful blender. If using a food processor, use the smallest bowl possible to ensure the smoothest mousse, or make more than one portion.

Mango is considered the king of fruits in Ayurveda because of its many medicinal uses. Unluckily for us, we rarely get to try a truly ripe, sublime one – if you do, save it to enjoy on its own.

Serves 1

35g dried mango pieces

100ml water

125g (½ cup) homemade yoghurt (see here)

¼ tsp finely grated lemon zest (optional)

¼ tsp ground turmeric (optional)

pinch of sumac and mint leaves, to garnish

1 Soak the mango pieces in the water until soft. Remove the pieces from the water and reserve 50ml of the soaking water.

2 Blend the reserved water and mango with the yoghurt for 5 seconds until smooth and whipped, then mix through the lemon zest and turmeric, if using. Top with the sumac and mint leaves and serve at room temperature.

FEELING
KAPHA

Enjoy very infrequently, due to the mucilaginous properties of both mango and yoghurt.

TIP

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Save the leftover soaking water to add a little sweetness to dals and stews.