Mangogingerlassi Recipes

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.

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.

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.

GINGER MANGO LASSI

Steps:

• To remove the flesh of the mango, cut the flesh away from the pit in 2 large pieces. Use a paring knife to cut through the flesh (but not through the peel) in a crisscross grid pattern. Use your thumbs to press against the skin side and pop the mango cubes up. Cut across the bottom, along the peel and add the cubes to the blender.
• Peel ginger. Grate ginger finely into bowl. Use fingers to squeeze juice out of gratings. Discard juiced gratings.
• Put ginger and remaining ingredients in the blender and blend until thick and smooth.
• If you don't have a blender you can still make the drink: Just whisk everything but the ice together in a mixing bowl. Fill glasses with ice and pour the mixture on top.

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.

GINGER LASSI

Steps:

• Put yogurt in a bowl. Beat lightly with a whisk until light and creamy.
• Hold the ginger over the yogurt and squeeze out all of its liquid.
• Discard the ginger pulp in your hands.
• Add the salt and cumin seeds to the yogurt and mix well.
• Slowly pour in about 1/2 cup of water, mixing as you go.
• Add ice and mix again.
• Taste for balance of flavor.
• Pour into serving glass.

MANGO LASSI II

Steps:

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

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:

• 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 RECIPE BY TASTY

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!

MANGO LASSI

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.

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!