Vanille
Mango and vanilla lassi
Mango lassi with Madagascar Bourbon vanilla extract, a chilled yoghurt drink, ready in ten minutes.
- Prep 10 min
- Total 10 min
- Difficulty Easy
This mango lassi is made in a blender, with no cooking involved: yoghurt, ripe mango and a little milk, flavoured with Bourbon vanilla extract.
Here, vanilla softens the tartness of the yoghurt and rounds out the fruit. Our family grows and prepares this vanilla in the SAVA region, in north-eastern Madagascar.
Method
Preparation
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Peel the mangoes and cut the flesh into pieces.
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Place the mango pieces, yoghurt, milk, sugar and vanilla extract in a blender.
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Blend for 1 to 2 minutes, until smooth and even.
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Taste and adjust the sugar depending on how ripe the mangoes are.
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Pour into glasses with a few ice cubes, or keep in the refrigerator for 1 hour before serving well chilled.
Chef's tip
The little extra that changes everything
Always taste before adding more sugar: the amount needed varies a lot depending on how ripe the mangoes are. Vanilla also appears in the banana and vanilla smoothie; for a mango dessert rather than a drink, see mango and vanilla mousse. Our products for this recipe: Madagascar Bourbon vanilla extract
Frequently asked questions
About this recipe
Can fresh mangoes be replaced with frozen mango?
Yes, slightly thawed frozen mango pieces give a colder, equally smooth lassi.
Can the vanilla extract be replaced with powder?
Yes, a pinch of Bourbon vanilla powder replaces the extract, blended directly with the other ingredients.
Can the lassi be made ahead?
Yes, it keeps in the refrigerator in a covered container for a few hours; stir it again before serving, as it can separate slightly.
