Mango Lassi in Under 10 Minutes! | Summer Drinks | Mango Recipes | Lassi Recipe | Refreshing Drinks
Recipes in this Video
Originating from the Indian subcontinent, Mango Lassi is a refreshing yogurt-based drink that combines the sweetness of ripe mangoes with the creaminess of yogurt. Traditionally enjoyed during hot summer months, it is often served alongside spicy meals to balance flavors. Today, Mango Lassi has gained popularity worldwide, often found in Indian restaurants and enjoyed as a delightful treat.
Ingredients
- ●mangoes
- ●yogurt
- ●milk
- ●sugar
- ●cardamom
- ●ice cubes
- ●salt
- ●rose water
Instructions
- 1Peel and chop the mangoes into small pieces.
- 2In a blender, combine the mango pieces, yogurt, and milk.
- 3Add sugar to the blender based on your sweetness preference.
- 4Sprinkle in cardamom and a pinch of salt.
- 5Blend the mixture until smooth and creamy.
- 6Add ice cubes to the blender and blend again until frothy.
- 7Taste and adjust sweetness if necessary.
- 8Pour the lassi into glasses.
- 9Drizzle a few drops of rose water on top for aroma.
- 10Serve chilled, garnished with a sprinkle of cardamom if desired.
Mango ice cream, or kulfi, has roots in Indian cuisine, where the mango is celebrated as the 'king of fruits.' Traditionally enjoyed in the hot summer months, this dessert embodies the essence of Indian flavors and is often made in homes and at festive occasions. In modern times, mango ice cream has gained global popularity, inspiring variations in many countries, particularly during the warm season.
Ingredients
- ●mango pulp
- ●heavy cream
- ●sweetened condensed milk
- ●milk
- ●vanilla extract
- ●sugar
- ●lemon juice
- ●salt
Instructions
- 1Blend mango pulp until smooth.
- 2Whip heavy cream in a bowl until soft peaks form.
- 3In a separate bowl, combine sweetened condensed milk, milk, and vanilla extract.
- 4Mix the mango pulp into the milk mixture until well combined.
- 5Gently fold in the whipped cream until no streaks remain.
- 6Add lemon juice and a pinch of salt to enhance flavor.
- 7Transfer the mixture to an airtight container.
- 8Freeze for at least 4 hours or until firm.
- 9Scoop and serve in bowls or cones.
- 10Garnish with fresh mango slices if desired.
Ingredient Alternatives
heavy cream
Healthier: coconut cream
Cheaper: whole milk
Coconut cream adds richness with fewer calories.
sweetened condensed milk
Healthier: honey
Cheaper: sugar
Honey provides natural sweetness and a unique flavor.
milk
Healthier: almond milk
Cheaper: evaporated milk
Almond milk is lower in calories and dairy-free.
Techniques
Equipment
Also Known As
Ingredients
- ●2 ripe mangoes, peeled and diced
- ●2 cups milk
- ●1/2 cup sugar
- ●1/4 cup custard powder
- ●1/2 tsp cardamom powder
- ●1/4 cup water
- ●Ice cubes (for serving)
- ●Mint leaves (for garnish)
Instructions
- 1In a blender, combine the diced mangoes and blend until smooth.
- 2In a saucepan, heat the milk over medium heat until it starts to simmer.
- 3In a small bowl, mix the custard powder with 1/4 cup of water to create a smooth paste.
- 4Once the milk is simmering, gradually add the custard paste while stirring continuously to avoid lumps.
- 5Add sugar and cardamom powder to the mixture and continue to cook until it thickens, about 5-7 minutes.
- 6Remove the saucepan from heat and let the custard cool to room temperature.
- 7Once cooled, fold in the mango puree into the custard mixture until well combined.
- 8Chill the mango custard in the refrigerator for at least 1 hour before serving.
- 9To serve, pour the chilled mango custard into glasses over ice cubes.
- 10Garnish with mint leaves and serve immediately.
Equipment
Mango Sooji Kesari is a popular Indian dessert made during festivals and special occasions, celebrated for its vibrant color and rich flavor.
Ingredients
- ●1 cup semolina (sooji)
- ●1 cup sugar
- ●1/2 cup ghee (clarified butter)
- ●2 cups water
- ●1 cup mango puree
- ●1/4 tsp saffron strands
- ●1/4 tsp cardamom powder
- ●1/4 cup chopped nuts (cashews, almonds)
- ●1/4 cup raisins
Instructions
- 1In a pan, heat the ghee over medium heat.
- 2Add the semolina and roast it until it turns golden brown, stirring continuously to avoid burning.
- 3In a separate pot, bring the water to a boil and add the saffron strands to it.
- 4Once the semolina is roasted, carefully pour the boiling water into the pan, stirring continuously to prevent lumps.
- 5Add the sugar and mix well until it dissolves completely.
- 6Stir in the mango puree and cardamom powder, mixing until well combined.
- 7Cook the mixture on low heat until it thickens and starts to leave the sides of the pan.
- 8Add the chopped nuts and raisins, mixing them into the kesari.
- 9Remove from heat and let it cool slightly before serving.
Equipment
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