Ingredients:

240 ml /9 fl oz good-quality fresh plain yoghurt
200 ml / 7 fl oz water
3 tbsp sugar, or to taste
2-3 tsp lemon juice, or to taste
1 small lemon, zest only

To serve
ice cubes
2 sprigs fresh mint

Directions:

In a blender, blend together the yoghurt, water, sugar, lemon juice and zest until light and frothy.

Taste and adjust the sugar and lemon to your liking.

To serve, pour into a tall glass filled with ice cubes and mint.

Ingredients:

2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)
250-300 ml / 9-10½ fl oz cold milk
1½-2 tbsp sugar, or to taste, according to the size and sweetness of the mangoes
ice cubes, to serve

Directions:

Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.

Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl.

Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.

Add the milk and sugar and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.

Ingredients:

400 g / 14 oz ripe strawberries, hulled
240 ml / 8½ fl oz good-quality plain yoghurt
2 tbsp sugar, or to taste
ice cubes, to serve

Directions:

Place the strawberries, yoghurt and sugar into a blender and blend until frothy and smooth.

To serve, pour into serving glasses filled with ice.