Mango lassi is better when the mango is concentrated. Freeze-dried mango blitzes into a fine powder that thickens the lassi and tastes more of mango than any pulp from a tin. This one takes five minutes and needs no sugar.

Ingredients (serves 2)

• 1 cup thick, chilled curd
• 1/2 cup cold milk
• 2 pouches frudo mango cubes, blitzed to a powder
• 1 pouch frudo mango cubes, lightly crushed, for the top
• 2 pinches cardamom powder
• 4 to 5 ice cubes
• Optional: 1 tsp honey

Method

1. Blitz two pouches of mango cubes in a dry blender jar until fine.
2. Add curd, milk, cardamom and ice. Blend for 30 seconds until thick and smooth.
3. Taste. Add honey only if your curd is very sour.
4. Pour into two glasses and scatter the crushed mango on top. Drink straight away so the topping stays crunchy.

Tip: for a thicker, almost spoonable lassi, leave the powder to sit in the curd for five minutes before blending.