Prepare the Mango: First, ensure your mangoes are ripe. Peel them using a sharp knife or a vegetable peeler, then carefully slice the flesh away from the large, flat stone in the centre. Chop the flesh into rough chunks. You should have about 300g of mango flesh.

Combine Ingredients: Place the chopped mango, chilled yogurt, chilled milk, honey or sugar (if using), ground cardamom, and the pinch of salt into the jug of a blender.

First Blend: Secure the lid and blend on high speed for about 30-45 seconds, or until the mixture is completely smooth and there are no lumps of mango remaining.

Taste and Adjust: This is the most important step for getting the flavour just right. Stop the blender, have a small taste, and adjust as needed. If your mangoes weren't quite sweet enough, you might want to add a little more honey. If the lassi is too thick for your liking, add another splash of milk. I find that this is where I personalise each batch, as every mango is different.

Add Ice and Final Blend: Once you're happy with the taste and consistency, add the ice cubes to the blender. Blend again on high for another 20-30 seconds. This will chill the lassi further and give it a lovely, slightly frothy texture.

Serve Immediately: Pour the fresh mango lassi into two tall glasses. Garnish with a sprinkle of chopped pistachios and a few fresh mint leaves, if you like. Serve straight away for the best taste and texture.