Mango Lassi Recipe By Tasty Recipes

MANGO LASSI RECIPE

Steps:

• Rinse, peel and chop the mangoes.
• In a blender or mixer, puree the mangoes with sugar or honey, cardamom powder or saffron or rose water.
• Make a smooth puree without any finer chunks of mangoes in it.
• Add the chilled curd (yogurt) and light cream. Adding light cream is optional
• Add ice cubes. This is also optional.
• Blend until all the ingredients are mixed well, evenly and the yogurt has become smooth.
• if you prefer a slightly thin consistency add some milk or water while blending. Taste mango lassi and add a few teaspoons of sugar if it tastes slightly tangy or sour. Blend again.
• Pour in glasses and serve straightaway.
• Enjoy Mango Lassi as is or choose to top or garnish with herbs or nuts. For herbs, mint leaves are the best flavor pairing with both mangoes and yogurt. You can top the lassi with some chopped mango cubes.
• Top with almond slivers, pistachio slivers or chopped cashews to add some crunch in your lassi.
• Chocolate shavings or grated chocolate also make for a great topping option.
• A topping of lightly sweetened whipped cream also tastes good.
• If you make a large batch of this recipe, store any leftovers in your refrigerator. It keeps well for 1 to 2 days in the refrigerator.
• You can choose to freeze the mango lassi in ice trays or popsicle moulds to be enjoyed later as a frozen mango-yogurt dessert.

MANGO LASSI RECIPE

Steps:

• Skip this step is using canned mango pulp. Rinse the mangoes and chill them for a few hours. Peel and cube them. This keeps your mango lassi cold after blending.
• To a blender jar, add mangoes, yogurt, milk (or water or ice), cardamom powder and sugar.
• Blend until the mango lassi is super smooth. It should be thick yet of pouring consistency.
• Taste test and add more sugar if you want it sweeter or more milk or ice if you prefer it thinner. If you want more mango flavor, add more mangoes and a splash of water.
• Pour Mango Lassi to serving glasses. If you prefer it colder, refrigerate it for an hour.
• Garnish with sliced pistachios or with saffron.
• Add ½ cup chilled mango pulp (or puree), ½ cup cold Greek yogurt, ¼ cup cold milk, 2 tbps sugar, a pinch of cardamom powder and 1 to 2 ice cubes to a mason jar.
• Whisk it very well until mixed. Or Secure the lid tightly and shake the jar for 2 mins just until combined. Serve mango lassi immediately.

INDIAN-STYLE MANGO LASSI RECIPE BY TASTY

Steps:

• Remove the skin and cores of the mangoes and add the flesh to a blender.
• Add in all the ingredients apart from saffron. Blend till smooth.
• Serve with a pinch of saffron.
• Enjoy!

MANGO LASSI

Steps:

• Add ingredients to the blender: Put the mango, yogurt, milk, honey (or sugar), and cardamom into a blender and blend for 2 minutes. If you want a more milkshake-like consistency and it's a hot day, either blend in some ice as well or serve over ice cubes.
• Serve with a sprinkle of cardamom: Pour contents into a glass and sprinkle with a tiny pinch of ground cardamom to serve. The lassi can be kept refrigerated for up to 24 hours. Links: Turmeric Mango Lassi from Local Haven

MANGO LASSI

Steps:

• In a blender, combine the yogurt, mango, ice, sugar, mint leaves and cardamom pods if desired. Cover and process for 30-60 seconds or until blended. Pour into two chilled glasses; serve immediately.

MANGO LASSI CHEESECAKE RECIPE BY TASTY

Steps:

• Make the crust: Grease the bottom and sides of a 9-inch (20 cm) round springform pan with nonstick spray.
• Add the pistachios to a food processor. Pulse until coarsely ground, 20-30 seconds. Add the graham crackers and pulse for 30-40 seconds, until finely crushed. Add the melted butter, granulated sugar, and cardamom and pulse until evenly combined.
• Transfer the crust mixture to the prepared pan and use a spatula or measuring cup to press evenly against the bottom. Clean the food processor bowl and blade.
• Make the mango purée: Add the mango to the food processor. Purée until completely smooth, 2-3 minutes. Transfer the purée to a medium bowl. You should have about 2 cups.
• Make the mango lassi cheesecake layer: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
• In a large bowl, beat together the cream cheese, granulated sugar, and lemon juice with an electric hand mixer on medium speed until combined, about 1 minute.
• Add the melted gelatin and Greek yogurt and beat for another 2-3 minutes, until well combined and fluffy. Add 1 cup of the mango purée and mix until smooth and distributed, scraping down the sides of the bowl with a spatula as needed.
• Pour the mango lassi layer over the crust. Refrigerate for at least 20 minutes.
• Make the mango jelly layer: In a medium bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
• Add the hot water and granulated sugar to the melted gelatin and stir until the sugar is dissolved. Slowly stream in 1 cup of mango purée, stirring continuously, until completely combined.
• Remove the cheesecake from the refrigerator. Hold a large spoon about 2 inches above the center of the cheesecake with the back side facing up. Slowly pour the mango purée layer over the back of the spoon so that it gently falls over the mango lassi layer.
• Carefully return the cheesecake to the refrigerator. Chill at least 6 hours, or overnight, until set.
• Make the saffron whipped cream: Combine ½ cup of heavy cream and the saffron threads in a small saucepan over medium-low heat. Steep for 3-4 minutes, until the cream is bubbling around the edges of the pot. Transfer to a medium bowl, stir in the remaining cup of heavy cream, cover loosely with plastic wrap, and refrigerate at least 1 hour, until completely cooled.
• Once cooled, beat the saffron cream with an electric hand mixer on medium speed for 3-4 minutes, until medium peaks form. Add the powdered sugar and mix until just combined.
• Once the cheesecake has set, remove from the refrigerator. Dollop the saffron whipped cream onto the center of the cheesecake and use a spoon to spread to about 1 inch from the edges. Use the back of the spoon to create divots and peaks in the whipped cream. Scatter the cubed mango evenly over the whipped cream and sprinkle the chopped pistachios on top.
• Use a sharp knife to slice the cheesecake into 12 pieces, wiping the blade clean with a wet cloth after each cut.
• Enjoy!

MY MANGO LASSI

Steps:

• Combine mangos, yogurt, milk, cream, confectioners' sugar, and cardamom in a blender; blend until smooth and frothy. Pour into glasses and serve immediately.

RESTAURANT STYLE MANGO LASSI

Steps:

• Pour mangos, yogurt, milk, and ice into the bowl of a blender. Blend until smooth.

MANGO LASSI

Steps:

• Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses with some ice cubes and serve.

MANGO LASSI

Steps:

• Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours.

MANGO LASSI II

Steps:

• In a blender, combine mangos, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve.