MANGO LASSI RECIPE
Mango Lassi, an all time Indian favorite summer drink is a creamy, thick, refreshing and delicious variation of lassi. Make this easy Mango Lassi recipe in less than 15 minutes with ripe mangoes, yogurt and your choice of flavorings - cardamom, saffron or rose water.
Provided by Dassana Amit
Categories Beverages
Time 15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 259 kcal, Carbohydrate 41 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 80 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
MANGO LASSI RECIPE
Mango lassi, a popular creamy Indian drink made with ripe sweet mangoes, yogurt, cardamoms and a sweetener. Garnished with sliced nuts and saffron, this is best served chilled.
Provided by Swasthi
Categories Beverage
Time 5m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 196 kcal, Carbohydrate 32 g, Protein 13 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 64 mg, Fiber 1 g, Sugar 30 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
MANGO LASSI ICE
I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule, the sugar in fruit ice should be 15 to 20 percent of the weight of the fruit. This time, I used honey instead of sugar. The result is a creamy, tangy sherbet.
Provided by Martha Rose Shulman
Categories snack, ice creams and sorbets, dessert
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
- Chill a 1-quart container in the freezer while you spin the ice. Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
- Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 71 milligrams, Sugar 17 grams
MANGO LASSI ICE POPS
Provided by Katie Lee Biegel
Categories dessert
Time 6h15m
Yield About 20 ice pops
Number Of Ingredients 5
Steps:
- Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours.
NO-CHURN MANGO LASSI ICE CREAM
Lassi is a refreshing yogurt-based drink from India that's often blended with fruit and spices. There are many variations, but mango is among the more common. Here, we take the traditional lassi flavors and blend them in a food processor to make a super-fast, super easy ice cream that doesn't require an ice cream machine.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
- Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.
MANGO LASSI
Learn how to make mango lassi, the perfect summer drink any mango lover will love. Mango lassi is a sweet and refreshing treat only needs 6 ingredients! -Namrata Telugu, Terre Haute, Indiana
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 226 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 73mg sodium, Carbohydrate 54g carbohydrate (48g sugars, Fiber 3g fiber), Protein 6g protein.
SPICED MANGO LASSI
Nonfat mango lassi with spices just like in the Indian restaurants.
Provided by GWYNALAH
Categories World Cuisine Recipes Asian Indian
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Combine yogurt, mango chunks, mango juice, honey, vanilla extract, ground cardamom, ground cinnamon, and ground ginger in a blender; process until liquefied.
Nutrition Facts : Calories 380.7 calories, Carbohydrate 92.1 g, Cholesterol 5 mg, Fat 0.6 g, Fiber 3.8 g, Protein 11.2 g, SaturatedFat 0.1 g, Sodium 141.9 mg, Sugar 81.1 g
MANGO LASSI
Blitz up mangoes with yogurt, cardamom, lime and honey and you have the most delicious lassi drink - a bit like a smoothie and great for breakfast
Provided by Elena Silcock
Categories Drink
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 131 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MANGO LASSI
On the hottest days, Indians forgo iced tea ("too American") for fresh limeade and perhaps mango lassi, which combines fresh mango with yogurt and cardamom. This recipe comes from the cookbook author Madhur Jaffrey, who said, "Mangoes are supposed to be good for the eyes." This recipe calls for fresh or canned mango pulp. Ratnagiri Alphonso mango pulp, available in Indian shops in New York City and online, is what Ms. Jaffrey recommends.
Provided by Elaine Louie
Categories easy
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Place all ingredients in a blender and puree until smooth. Add sugar to taste. Garnish with a pinch of ground cardamom seeds. A few extra ice cubes may be added when serving.
SPICED MANGO LASSI
Categories Fruit Juice Milk/Cream Smoothie Non-Alcoholic Blender Yogurt Mango Spice Summer Healthy Honey Bon Appétit Drink
Yield Serves 2
Number Of Ingredients 9
Steps:
- Combine diced mango, yogurt, 1 cup ice cubes, milk, honey, vanilla extract, ground cinnamon, and ground cardamom in blender. Puree until smooth. Pour smoothie into 2 glasses. Garnish each glass with mango wedge and serve.
MANGO LASSI
Provided by Rebecca Miller French
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Purée the mango with the yogurt and sugar in a blender. Add the milk, lemon juice, and sorbet and blend until smooth. Add 1/3 cup cold water and the ice and blend to the desired consistency. Pour into a tall glass or two small glasses. Serve with a straw.
MANGO LASSI FROZEN YOGURT (FOR ICE CREAM MAKER)
Mango lassi happens to be one of my favorite dairy treats, so the combination of "frozen" and "lassi" seemed like an obvious one. I hope you enjoy this frozen treat as much as I do on a hot day.
Provided by Chez Jonny
Categories Frozen Desserts
Time 35m
Yield 3 scoops, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- First begin by pureeing two fresh mangoes in a blender with just enough water as was necessary to grind them to a smooth mixture.
- Combine 16 oz of Greek yogurt (rBGH free) together with the mango mixture and 1/2 cup sugar in the ice cream maker.
- While the mixture was churning in an ice cream maker, add 1/2 tsp cardamom and 3 drops yellow food coloring for a vibrant yellow color. Also add 1/2 tsp vanilla extract.
- After 30 minutes of churning, the frozen mango lassi will be ready to be frozen in a freezer. Allow to freeze for at least four hours before serving.
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