Ripeness is the key. Do not be afraid of canned Mango. Try to find mango in unsweetened syrup though. Use freshly crushed cardamom seeds, as the aroma dissipates easily.
Originally lassi was made without any fruit with just plain yoghurt, flavoured only with ground cardamom and a little sugar. It can be made with sugar or with salt (with salt it’s called chhachh or mattha). With salt it’s quite refreshing for hot Indian summers.
Mango Lassi Recipe
1 large (300g) ripe Mango
450g / 1lb. plain yoghurt
3-4 tbsp sugar (depending on how sweet your mango, try replacing sugar with honey)
½ cup milk
Garnish:2 tbsp chopped pistachios
Peel a large, ripe mango, letting the flesh and all of the escaping juice fall into a blender jug or food processor. Pour in an equal volume of natural yogurt, then sweeten very slightly to taste with caster sugar. Blend and thin slightly with water or milk. Remove a few cardamom seeds from their pods (I reckon one pod per large mango) then crush them finely. Stir into the drink. If you wish, decorate with a few chopped pistachios. One mango will be enough for two people. Drink yours before others do it