Lassis are a very common drink in India, although, admittedly, not often seen at breakfast. The classic flavour choice is sweet or salted. In the Punjab, you can enjoy a full-fat milk yoghurt lassi – served in a big glass and topped up with freshly churned butter. It's unsurprisingly rich, and lovely and frothy when served over crushed ice. This breakfast lassi is not dissimilar to a smoothie, with plenty of bananas, mango and oats. For those seeking the unadulterated sweetness of Mango Lassi, see the notes below.
Ingredients
2 servings
1 very ripe banana
100 ml coconut milk
140 g full-fat Greek yoghurt
50 ml mango purée (fresh or tinned)
2 tsp steel-cut oats
3 tsp runny honey
A large pinch of cumin seeds
A pinch of fine sea salt
4 ice cubes
METHOD
Step 1
Put all of the ingredients into a blender, add 160ml water and blitz until completely smooth.
Step 2
Pour into glasses and serve, with straws.
NOTES
For the cooling refreshment of a Mango Lassi, much like the ones served in our cafés: Simply blitz 170g full-fat Greek yoghurt, 130ml water and four ice cubes, with 140ml mango purée (fresh or tinned), 40ml sugar syrup* and a small pinch of fennel seeds. (Serves 2)
*Sugar syrup: Put 200g granulated sugar and 200ml water into a saucepan over a medium heat and stir until the sugar has fully dissolved. Simmer for 1 minute, then take off the heat and allow to cool. Store in a covered container in the fridge and use within a week. Makes about 300ml.
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