Protein Mango Lassi

📝 Ingredients

• 1 large very ripe mango (about 300 g flesh)
• 250 g plain yoghurt (2 pots)
• 200 g plain skyr
• 100 ml semi-skimmed milk
• 1 tbsp honey
• 1/4 tsp ground cardamom
• 1/2 lime
• 6 ice cubes

🍴 Utensils

• Blender
• Chopping board
• Knife
• Citrus juicer
• Fine sieve
• Large glasses

📖 Steps

1. Choose a very ripe mango: it gives slightly when pressed and smells fragrant near the stem. Wash it, then cut off the two cheeks either side of the flat stone with a large knife, about 1 cm from the centre.
2. Score the flesh of each cheek in a grid without piercing the skin, turn the cheek inside out to push out the cubes and cut them off with the knife. Also scrape off the flesh left around the stone: you need about 300 g.
3. Squeeze the half lime. Put the milk, yoghurt and skyr into the blender jug first, then the mango, honey, cardamom and lime juice: having the liquids at the bottom helps the blades turn.
4. Blend for 1 minute on full power until perfectly smooth. If the mango is stringy, pass the lassi through the fine sieve, pressing with the back of a spoon.
5. Taste and adjust: an extra drizzle of honey if the mango is tart, a splash of milk if it's too thick. The lassi should coat the spoon but still pour easily. Add the ice cubes and blend for another 15 seconds in short pulses.
6. Pour into 2 large glasses, or into a tightly sealed bottle to take with you, and drink well chilled. To make it ahead, blend it without the ice: it keeps for 24 hours in the fridge. Shake well before drinking, as it separates a little.