There are two ways to make mango lassi – with good fresh mangoes or with bought tinned Alphonso mango pulp. I find the latter much more reliable in flavour – head to the World Food aisle at your local big supermarket, the section with largeish bags of rice and lentils and you’ll inevitably find large tins of extremely good tinned Alphonso or Kesar mango pulp (also available in their online aisles). But I give both methods below, so you can use fresh or tinned mangoes as you prefer – perfect served over ice on a hot day.