I recently tried a mango lassi IPA which was really nice, it really captured the flavour of the mango lassi. I was wondering what they may have used to get those flavours? Would it be lactose and mango in secondary?
I'm a regular on the BrewTube Official Facebook page and a chap called John Anderson (Abbey Homebrew) uploaded a video to his own Mango Lassi IPA brewday. He used frozen mango that were defrosted and mashed up in the bag and added to the FV. For the body he added Lactose and Maltodextrine during the boil. The Kveik yeast will give a fast ferment but I expect there to be other alternative yeasts that you could use. Perhaps an English Ale Yeast. A link to the brewday video and recipe (in comments) is below.