Mango Lassi
Ingredients. 40ml gin (Stranger & Son's Gin is perfect for this recipe, but a fruity, citrus-forward tipple like Slingsby Marmalade Gin will also work really well!) 120g mango 140g yoghurt 10g honey 5 ice cubes Spring of mint, to garnishMethod. Combined all the ingredients in a blender with a cube of ice. Blend and serve in a Latte glass or a Tumbler. Garnish and
Mango lassi with Gagangiri Shahi Lassi
To prepare a mango lassi: Choose ripe and juicy mangoes (see above, "How to Choose a Ripe Mango"). Peel the mangoes and remove the flesh from the pit (see above, "How to Cut a Mango"). In a blender, add the mango flesh, yogurt, sugar or honey, ground cardamom and milk. Blend the ingredients until smooth and well combined.
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Saffron-flavored: Warm up the milk, add 4-5 crushed saffron stands, and mix. This way saffron will release its color and maximum flavor. Chill this milk in the fridge. Use this saffron-flavored milk while making lassi. Vanilla-flavored: Skip the cardamom powder and add 1 teaspoon of pure vanilla extract.
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Instructions. Soak the saffron strands in the warm milk for 5 minutes. Add all the ingredients (except chopped pistachios) into the blender and blend for about 30 seconds or until you have a smooth and thick lassi. Pour over ice and garnish with chopped pistachios before serving.
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Add the ingredients to the blender: Put the mango, yogurt, milk, honey (or sugar), and cardamom (optional) into a blender and blend for 2 minutes. If you want a thicker consistency, either blend in some ice as well or serve over ice cubes. Simply Recipes / Mihaela Kozaric Sebrek.
Mango Lassi / Perfect Cooler on a hot day..!
Combine the ingredients for making lassi with mango chunks in the blender along with ¼ cup mango pulp. 1½ cup mango chunks* 1 cup yogurt, ½ cup milk, 1 tablespoon sugar, ¼ teaspoon cardamom powder. Serve chilled. Garnish with a few saffron strands, pistachios or even mango cubes.
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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.
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For best results when making mango lassi, use fresh mangoes or frozen mango chunks rather than canned mango if possible! Storing Leftovers. Pour any leftover Mango Lassi into an airtight container or bottle. Mango Lassi can be kept for up to 24-48 hours in the refrigerator. Before consuming, give it a good shake or stir to mix everything back.
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Instructions. Add yogurt, milk, cardamom powder, saffron and sugar in a blender jar. Add mango cubes and ice cubes. Blend it until you get smooth lassi. Add little more amount of milk or water, if lassi is very thick. Pour in serving glasses. Garnish with slivered or powdered nuts and few strands of saffron.
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Directions. Step 1 In a blender, combine all ingredients except cardamom and blend until smooth. Step 2 Garnish with a pinch of cardamom and serve cold. Delish.
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Mango lassi ingredients. Mango: You can use fresh, frozen, or canned mango in this recipe.; Yogurt: I love rich, protein-packed Greek yogurt, but you could use regular, low-fat, or even plant-based yogurt in this lassi.I've also had success with kefir if you want a stronger punch of probiotics!; Milk: A splash of milk will give a nice consistency to this mango lassi.
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Instructions. Add mango, milk, yogurt, mango pulp (start with lower amount), cane sugar (start with the lower amount), and ice cubes to a high-speed blender. Blend on high until smooth and no longer icy. If the mixture gets stuck, use the blender tamper or stop and push it down with a spatula.
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This creamy, boozy Mango Lassi will surely cool down the fire of a spicy Indian meal. It's totally refreshing! Remember that the ripeness of the mango will affect the taste and the texture of the drink so keep that in mind! Method. Add together the mangos, yoghurt, vodka, sugar, and ice in a blender. Blend until smooth and pour into glasses.
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Directions. Make the makrut lime syrup: In a small sauce pot, combine all the ingredients and bring to a boil over high heat. Take the pot off the heat and allow the mixture to steep as it cools.
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Reserve 1/2 cup (115ml) syrup for the lassi; refrigerate remainder for future use. The syrup will keep indefinitely. For the Lassi: In large mixing bowl, whisk together yogurt, buttermilk, mango purée, palm sugar syrup, kosher salt, and lime juice. Serve immediately over ice. The lassi will keep in the refrigerator for 7 days.
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Preparation. Step 1. Toast cumin in a small dry skillet over medium heat, shaking pan occasionally, until slightly darkened and very fragrant, about 2 minutes.