Combine Ingredients: In the jug of a high-speed blender, add the mango pulp, plain natural yoghurt, chilled milk, sugar, ground cardamom, and the tiny pinch of salt.

Blend Until Smooth: Secure the lid and blend on high speed for 30-45 seconds, or until all the ingredients are well combined and the mixture is completely smooth.

Check Consistency: Pause the blender and check the consistency. If you prefer a thinner lassi, add another splash of milk (a tablespoon at a time) and blend again briefly. If you want it sweeter, now is the time to add a little more sugar.

Add Ice: Add the ice cubes to the blender. I find that adding the ice at the end chills the drink perfectly without making the initial blend difficult.

Final Blend: Blend again on high for another 20-30 seconds until the ice is fully incorporated and the lassi is cold and frothy.

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