There are some truly beautiful mangoes around at the moment and it's incredibly tempting to put them in everything. This recipe is our take on an Indian classic. Cardamon can be intense and overpowering if you add too much but just enough and it's a great flavour enhancer, I definitely recommend including it.
3 cardamon pods (outer shells removed)
the juice of half a lemon
1/4 cup coconut water
2.5 cups of mango (I used half frozen half fresh)
6 pitted dates
1/2 cup of coconut yoghurt
defrosted frozen raspberries to decorate (optional)
high speed or standing blender
1. Place the seeds from the cardamon pods in the blender and blend until roughly ground.
2. Add the remaining ingredients, except the raspberries if using, and blend until smooth.
3. To serve I pressed a couple of raspberries onto the side of the glass (they're like little flavour bombs!) and then filled the glass with the mango lassi.