Best Mango And Cardamom Lassi Recipes

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.

NO-CHURN MANGO LASSI ICE CREAM

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 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

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-CARDAMOM LASSI

Steps:

• Put ice, mango, milk, yogurt, sugar, and cardamom into a blender and blend for 2 minutes, then pour into individual glasses and serve.

MANGO AND CARDAMOM LASSI

Steps:

• Put the mango, milk, yoghurt and cardamom in a blender and blend until smooth.
• Divide between glasses to serve.