MANGO LASSI RECIPE BY TASTY
Here's what you need: mango, sugar, milk, plain yogurt
Provided by Frank Tiu
Categories Drinks
Yield 1 serving
Number Of Ingredients 4
Steps:
- Cut the mango in half lengthwise, around the pit.
- Press the mango halves down along the edge of glass to separate the flesh from the skin.
- Add the mango to a blender, along with the sugar, milk, and yogurt. Blend until smooth.
- Pour the mango lassi into a glass.
- Enjoy!
Nutrition Facts : Calories 481 calories, Carbohydrate 81 grams, Fat 9 grams, Fiber 4 grams, Protein 22 grams, Sugar 79 grams
MANGO LASSI CHEESECAKE RECIPE BY TASTY
We took everything you love about the classic Indian drink and created a beautiful creamy no-bake dessert. Layers of pistachio crust, cheesecake, mango jelly, and saffron whipped cream make every bite better than the first. Can't get your hands on fresh mango? You can substitute it with frozen or thawed mango.
Provided by Tikeyah Whittle
Categories Desserts
Time 7h20m
Yield 12 servings
Number Of Ingredients 23
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!
EASY MANGO LASSI
This delicious and healthy shake can conquer any sweet tooth without guilt. Great for extinguishing the fire in your mouth after eating hot curries! Use Indian mangoes, preferably Alphonso or another sweet Indian cultivar. These are the orange ones, not the red and green South American variety.
Provided by Loving The Alien
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Place the yogurt, milk, mangoes, white sugar, and cardamom into the jar of a blender and blend until smooth, about 2 minutes. Chill in the refrigerator for 1 hour or until cold, and serve sprinkled with a little ground cardamom.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 31.9 g, Cholesterol 20.8 mg, Fat 5.5 g, Fiber 2 g, Protein 6.8 g, SaturatedFat 3.4 g, Sodium 83.6 mg, Sugar 29.4 g
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