Fora simple party cocktail everyone will enjoy, try this recipe for Champagne lassi. Use your favourite sparkling white wine, and for special occasions, garnish cherries, mint or little paper umbrellas!


Skill level

Average: 3.5 (11 votes)


  • 250 ml (1 cup) mango juice
  • 2 x 200 g tubs mango-flavoured yoghurt
  • 4 ice cubes
  • 750 ml bottle sparkling white wine, chilled

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Blend together juice, yoghurt and ice cubes in a blender. Pour into chilled wine glasses, filling halfway. Top with champagne.

Makes 1.5 litres.