Iced Mango Lassi

Serves 2-3


  • 175g caster sugar
  • 150ml water
  • 2 lemons
  • 500ml Greek yoghurt
  • 2 ripe mangoes
  • ice cubes, optional


  1. In a heavy-bottomed saucepan, heat the sugar and water gently, stirring continuously until the sugar dissolves and reaches a syrupy consistency. Pour into a jug and chill thoroughly.
  2. Zest and squeeze the lemons then add both zest and juice to the chilled syrup and mix well.
  3. In an ice cream maker, churn the mixture until it thickens then add the yoghurt and churn for a further 2 minutes. Freeze until required.
  4. Blend the mango flesh until smooth, add three small scoops of frozen yoghurt mix and blend again. Pour into tall glasses, add ice cubes, top each with a scoop of frozen yoghurt mix and serve immediately.