For our mango lassi, we use the yoghurt whey left over from straining the labneh. It’s ideal, but you could use a little more, slightly watered-down kefir instead. The cans of proper Indian Alphonso mango pulp are the real deal, far tastier than anything you’ll get from the fresh, underripe ‘Tommy Atkins’ varietal sold in UK supermarkets and greengrocers.
Put water/whey amchoor, cardamom and salt in a pan and heat to about 80degC, give it a stir and allow to cool.
Strain and mix with the mango pulp and kefir.
Bottle and refrigerate. It will keep for 10 days in the fridge.
4 servings