Yoghurt's quiet triumph
It was an Indian restaurant in London in the early 2000s that truly put mango lassi on the map for me. Not the sugar-sweet, watery version you find in takeaway packaging, but a properly thick, ice-cold and balanced drink where the mango and yoghurt danced around each other in perfect harmony. Ever since, I've wondered why we don't use yoghurt far more often as a base for summer cold drinks.
The answer is about expectations. We think of yoghurt as breakfast food – something you eat, not drink. But in South Asia, the Middle East and Turkey, ayran and lassi have been solid summer drinks for hundreds of years, precisely because yoghurt provides a natural acidity, a creamy body and a cooling effect that no other ingredient can match.
And now it's midsummer in Norway. The grill is lit, the air smells of smoke and coriander, and the only thing missing is a cold glass in your hand that matches the intensity of the food. Here are three recipes that do the job.
Drink 1: Classic mango lassi
This is the starting point. The Indian original is simple, but requires good ingredients. Feel free to use a ripe Alphonso mango from a tin – they are sweeter and more aromatic than unripe fresh varieties. Greek yoghurt gives more body than regular low-fat yoghurt.
For those who want a small grown-up element in the glass: a splash of Absolut Mango adds a fruity, slightly alcoholic dimension to the mango juice without overpowering the fresh yoghurt flavour. This Swedish vodka has a clear, natural mango profile – tropical and juicy – that elevates the drink without making it artificially sweet.
Ingredients (2 glasses)
- 200 g Greek yoghurt (10% fat)
- 200 g mango purée or tinned mango, drained
- 1 tbsp liquid honey
- 1 tsp cardamom, freshly ground
- 1 pinch fine sea salt
- 8–10 ice cubes
- Optional: 4 cl Absolut Mango
Method
- Put the yoghurt, mango, honey, cardamom and salt in a blender.
- Add the ice cubes and blend until the drink is completely smooth and ice-cold – about 45 seconds.
- Taste: if you want more acidity, squeeze in a little lime juice. More sweetness? An extra teaspoon of honey.
- Pour into tall, chilled glasses.
- Garnish with a sprinkle of dried mango or a leaf of fresh mint.
Tip: Freeze the mango purée in ice cube trays the evening before. That way you don't need to use as much ice and the flavour becomes more intense.— MAGNUS MIXMASTER
Drink 2: Salt lime lassi with chilli and coriander
This version is for those who like to challenge their taste buds a little. In Pakistan, namak lassi – salt lassi – is just as common as the sweet variety, and actually more refreshing on truly hot days because the salt helps the body retain fluid. We give it a Norwegian-Mexican twist with lime, chilli and fresh coriander.
The result is something between a lassi and an ayran – tart, salty, with a green herbal dimension and a faint chilli tingle in the throat. This is grilled food's best friend, especially with chicken, lamb or spiced fish.
Ingredients (2 glasses)
- 250 g Greek yoghurt
- Juice of 2 limes
- 1 tsp fine sea salt
- ½ tsp sugar (balances the acidity)
- A small handful of fresh coriander, plus extra for garnish
- ½ tsp white pepper
- 1 small red chilli, seeds removed
- 150 ml cold water
- 8 ice cubes
Method
- Blend the yoghurt, lime juice, salt, sugar, coriander, pepper and chilli into a smooth, light green mixture.
- Add cold water and ice cubes, blend for a further 20 seconds.
- Optionally strain through a fine sieve for a more elegant texture, or serve rustic straight from the blender.
- Pour into salt-rimmed glasses: wet the rim with lime, dip in coarse sea salt.
- Garnish with coriander leaves and a thin slice of lime.
Tip: Want alcohol in this one? A small amount of tequila blanco works surprisingly well – the bitter agave note and the coriander are natural companions.
Drink 3: Berry smoothie cocktail with yoghurt and raspberry liqueur
This is the most festive of the three – a drink that works just as well as a non-alcoholic smoothie as it does as an elegant fruit cocktail. Raspberry and yoghurt are a classic combination, but it is when you add a good raspberry liqueur that the drink truly blossoms.
Attåt bringebærlikør is made from Norwegian raspberries and has a clean, fresh berry flavour with just the right sweetness and a distinct natural acidity. It blends seamlessly into the yoghurt base and gives the drink a deep ruby-red colour and an aftertaste that is reminiscent of freshly baked scones with jam – in a very good sense. At 18% alcohol it is mild enough that the drink remains light and refreshing.
Want to keep it non-alcoholic? Use a good raspberry juice or syrup instead, and serve alongside Tundra Rabarbra & Bringebær Tonic for a complex, carbonated contrast in the glass. The non-alcoholic tonic from Nøisom has a fresh rhubarb acidity that suits the yoghurt's creamy base perfectly.
Ingredients (2 glasses)
- 180 g Greek yoghurt
- 150 g fresh or frozen raspberries
- 80 g strawberries
- 1 tbsp sugar or agave syrup
- Juice of ½ lemon
- 4 cl Attåt bringebærlikør (or 3 cl raspberry juice for a non-alcoholic version)
- 6–8 ice cubes
Method
- Blend the berries, yoghurt, sugar and lemon into a smooth purée.
- Add the ice cubes and blend for 30 seconds until the drink is frothy and ice-cold.
- Pour in the Attåt bringebærlikør and blend briefly – just 5 seconds – so the liqueur is incorporated without losing all the airiness.
- Serve in wide champagne glasses or large cocktail glasses.
- Top with a couple of whole raspberries and a sprinkle of dried rose petals if you want to impress your guests.
Balance is everything
What makes yoghurt drinks something more than just smoothies is precisely the balance between acidity, sweetness, fat and salt. Yoghurt's natural lactic acid works the way lime juice does in a Margarita – it holds everything in place and prevents the sweetness from taking over.
A few final tips from the bar:
- Always use full-fat yoghurt. Low-fat varieties give a thin, watery texture that no amount of ice can rescue.
- Salt is underrated. A pinch of fine sea salt in all three recipes, including the sweet ones, lifts the flavours dramatically.
- Serve ice-cold. Chill the glasses in the freezer for 10 minutes before serving. It actually makes a difference.
- Blend long enough. At least 30–45 seconds for a truly creamy texture.
- Make a double batch. These drinks keep well in the fridge for a couple of hours – perfect for barbecue parties where people come and go.
Yoghurt in the glass is not trendy for trendiness' sake – it is a pragmatic, delicious solution to summer heat's greatest challenge: drinking something that actually cools you down and tastes of something. Bring one of these to the grill tonight. You won't regret it.
