coconut mango lassi

SERVES 6

After all the spicy and intense Indian flavours, you’ll need something cooling to soothe the palate. A little sweet and a little salty, this lassi is just the thing. While traditionally made with yoghurt, I’ve opted for a dairy-free version by using coconut milk instead – not only does this mean all my guests can enjoy it, but the flavour combination of coconut and mango is one of my favourites.

100g raw cashews

500g frozen mango, roughly chopped (see note)

400g can coconut milk

600g coconut water

½ teaspoon ground cardamom

¼ teaspoon fine salt, or more to taste

1   Place cashews in TC bowl, mill for 20 seconds, speed 10.

2   Add mango and coconut milk, pulverise for 10 seconds, speed 9, assisting with spatula if necessary.

3   Add coconut water, cardamom and salt, purée for 1 minute, speed 9.

Pour into 6 glasses and serve. Store in the fridge if you’re not enjoying it straight away – just give it a stir before serving.

NOTE: If you are buying mango already frozen, make sure it is Australian-grown mango as it always has the best flavour.

VARIATION: Cashews provide additional richness and creaminess, but they can be omitted for anyone with a nut allergy.