The Darjeeling Express chef’s take on the traditional Indian fruit smoothie
1 tbsp milk, warm
⅛ tsp good quality saffron threads
4 ripe mangoes
900ml full fat yoghurt
Sugar, to taste (this will depend on the sweetness of the mangoes)
Crushed ice, to serve
Infuse the saffron threads in the warm milk in a bowl and set aside. Peel and pulp the mangoes.
Whip the yoghurt and then whisk in the mango pulp. Add the saffron infused milk. Taste and add sugar to taste. Serve over crushed ice.
Recipe: Asma Khan