Sweet Golden Lassi

My love for Lassi knows no bounds. I'd sooner have a Lassi over a milkshake, and of course they can be sweet or salty but always delightful.

My love for Lassi knows no bounds. I’d sooner have a Lassi over a milkshake, and of course they can be sweet or salty but always delightful.

It is currently Mango season, so I’m getting beautiful mangoes in my organic veg box regularly. And just like pears, rarely do they arrive in perfectly ripe condition, so there is an element of waiting for the perfect moment of peak ripeness. Use up the mangoes we must do, and having them in a Lassi is one of my favourite ways to enjoy them!

We are blessed in West Cork to have Gloun Cross Dairy on our doorstep (more or less, West Cork is bigger than you might think!) I adore their milk, their cream and their Buttermilk too. It’s proper stuff, thick and full of goodness with just about the most perfect texture for Lassi making! Because its February, and because our immune systems are screaming for sunshine and warmth, (still a good few weeks away yet), I added organic, whole turmeric root here. It helps to boost the golden, sunshiny colour, but also is a great immune booster, good for the gut and to help ward anyway any nagging aches and pains with its anti-inflammatory properties. Despite its colour, it’s not sweet, but earthy in flavour, so a little goes a long way!

Sweet Golden Lassi

I added West Cork honey for some additional sweetness and goodness, and a little spritz of fresh lime juice just to enliven the natural acidity in the buttermilk to make the whole thing sing. Your blender does all the work for you, making this a perfect fuss free breakfast drink that sings of the warmer, sunnier days to come!

Time saving tip: keep ready to use frozen mango in your freezer, and simply add two handfuls to the blender!

Ingredients (makes 1 Lassi):

  • 1 ripe mango, peeled and chopped;
  • 2 cm piece of fresh turmeric root, peeled and grated (wash hands afterwards to prevent staining);
  • 150ml of fresh Buttermilk;
  • 2 tsp raw honey;
  • Spritz of fresh lime juice;


  • Place everything into a blender. Blend on high for 2 mins (or more if your blender is less powerful), ensuring everything has been well blended.
  • Pour into a glass and consume with glee!


Talking of mangoes… Dianne Jacob won the MFK Fisher award for her essay, The Meaning of Mangoes. Have a read of it HERE.

If you liked that, you might be interested to know that Dianne will be coming to West Cork in October this year to co-host a food writing workshop and food tour with yours truly called Food With a Story to Tell. Full event information and online booking can be found HERE

Early Bird offer runs until 31st March 2020!

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