Coconut Mango Lassi Food

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:

• Puree all ingredients in a blender until smooth. Refrigerate until ready to serve.
• Put all the ingredients in a small saucepan, and bring to a boil, stirring occasionally. When sugar is dissolved, remove from heat. Cool, strain, and refrigerate.
• Yield: about 2/3 cup

MANGO LASSI WITH COCONUT WATER

Steps:

• Slice and peel mango and toss in a blender.
• Add in coconut water (I use a single serving drink box of Zico but if I'm feeling more adventurous I will open a Thai young coconut and pour that water - one young coconut has about 300 ml in it).
• Add the yogurt (I use Fage 2%) and the coconut cream (Coconut cream is sold in cans in the grocery store for use in pina coladas).
• Blend until smooth (in my blender 20 seconds).
• Serve in a tall glass or in the empty coconut with a straw.